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–+ servings
Easy vegan Instant Pot Thai curry and jasmine rice cooked in pot in pot method in Instant Pot
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Instant Pot Thai Curry + Jasmine Rice Meal

A quick and easy Instant Pot Thai red curry served with fragrant jasmine rice, cooked together using the pot-in-pot method. This vegan, plant-based meal uses store-bought curry sauce, tofu and pumpkin for a wholesome weeknight dinner.
Prep Time15 minutes
Cook Time20 minutes
Course: Main Course, Mains
Cuisine: Asian
Servings: 4
Calories: 655kcal

Equipment

  • 1 six quart Instant Pot
  • 1 Tall trivet

Ingredients

For the curry

  • 1 tbsp coconut oil
  • 1 stalk lemon grass chopped roughly
  • 2 kaffir lime leaves chopped roughly or torn
  • 75 grams red onions chopped
  • 1 tsp garlic paste
  • 75 grams chopped bell peppers
  • ¾ tsp Galangal paste
  • ½ tsp smoked paprika
  • ¾ tsp ground coriander
  • Salt to taste
  • ⅛ cup cashews
  • ½ tsp Sambal paste
  • 200 g Tofu cubed
  • 150 g Pumpkin chopped into cubes
  • 400 g Thai curry sauce I used store bought
  • 2 cups water
  • 200 ml low fat coconut milk

For garnish

  • 2 tbsp cilantro chopped
  • 1 tbsp roasted peanuts

For Jasmine rice

  • 1 cup Jasmine rice
  • 1 cup water
  • ½ tsp salt

Instructions

  • Insert the inner pot into the Instant Pot. Plug in and press SAUTE mode on HIGH for 15 minutes. Wait for the display to read HOT.
  • Add coconut oil and allow it to heat for 30 to 40 seconds.
  • Add chopped lemongrass and kaffir lime leaves. Saute for 20 to 30 seconds to release the aroma.
  • Add chopped red onions and saute for 20 to 30 seconds.
  • Add garlic paste and saute for 1 minute.
  • Add chopped red bell peppers and fry briefly.
  • Stir in galangal paste and sambal paste.
  • Add cashews, ground spices and salt. Saute for 2 minutes.
  • Add pumpkin and tofu.
  • Stir in the curry sauce. Rinse the jar with water and add it to the pot. Mix well.
  • Press CANCEL.
  • Wash the jasmine rice thoroughly in a colander.
  • Transfer the rice to a separate pot with water and salt.
  • Place a tall trivet inside the Instant Pot.
  • Place the rice pot on the trivet and cover.
  • Ensure the sealing ring is properly fitted. Close the lid and set the valve to SEALING.
  • Press PRESSURE COOK and set to 3 minutes on HIGH PRESSURE.
  • Allow the cooking cycle to complete, followed by 10 minutes natural pressure release.
  • After 10 minutes, do a gradual quick release and press CANCEL.
  • Carefully remove the rice pot and trivet.
  • Stir coconut milk into the curry.
  • Press SAUTE mode on NORMAL for 2 minutes and allow the curry to gently simmer.
  • Finish with chopped cilantro.
  • Garnish with roasted peanuts and serve hot alongside jasmine rice.

Video

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 655kcal | Carbohydrates: 58g | Protein: 23g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Sodium: 357mg | Potassium: 497mg | Fiber: 8g | Sugar: 10g | Vitamin A: 16481IU | Vitamin C: 35mg | Calcium: 254mg | Iron: 8mg
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