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Pressure Cooker (Instant Pot) Thai Vegetable Red Curry

Other than chopping vegetables, this recipe only takes 1 minute in the Instant Pot.  Then you will have yummy dinner and leftovers.  I always serve over brown rice or quinoa.  If desired, add chicken or shrimp for a protein boost.


  • 1 onion, sliced
  • 3 carrots, peeled and thinly sliced
  • 2 bell peppers, sliced into thin strips
  • 1-2 cups of kale leaves, ribbing removed and chopped
  • 2 cloves garlic, minced
  • 1 can coconut milk
  • 1/2 cup water
  • 2 Tbsp prepared red curry paste (I use Thai Kitchen brand)
  • 1 Tbsp minced ginger (or 1 Tbsp powdered ginger)


  1.  Add all ingredients to Pressure Cooker and stir.
  2. Cook on high pressure for 1 minute.
  3. Feel free to add cooked chicken chunks or shrimp for extra protein.
  4. I like to serve over a small portion of quinoa or brown rice.
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Discuss: “Pressure Cooker (Instant Pot) Thai Vegetable Red Curry”

  1. August 14, 2019 at 10:13 pm #

    Hey Betsy! Great paddle tonight! I do not have an instant pot, Any suggestions on how to cook this
    Thanks for all your great recipes

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