This Instant Pot green curry is insanely creamy, infused with fresh aromatic herbs, and served with tender white navy beans. It’s healthy, filling, delicious, rich in protein, and so easy to prepare!
Everyone loves a good and spicy curry, and even more when it’s made in one pot!
Of all the curries I tried, green curry is definitely my favorite. This Thai-inspired curry starts with the mushrooms and carrots that are sautéed for a few minutes in the Instant Pot. Depending on what you have on hand, you can also add red bell pepper, zucchini, or even pumpkin. Then we deglaze the pot with a drizzle of soy sauce for extra flavor.
In the meantime, let’s prepare the sauce! Add full-fat coconut milk, green curry paste, fresh cilantro, fresh basil, lime juice, and finally, a good pinch of salt to a blender and blend until smooth.
We are almost done. It’s now time to let the Instant Pot do its job! Transfer the green curry sauce to the pot, add the dry navy beans, a cup of water, and close the lid.
You want to pressure cook for about 50 minutes. I like my beans very, very tender, but if you prefer them to be a bit firmer, feel free to reduce the cooking time by about 10 minutes.
Once the pressure has been released manually, let the curry cool for a few minutes before serving it with white rice, quinoa, or noodles! Add a squeeze of lime, and top with more fresh herbs and chopped chili for extra spiciness!
Let me know in the comments if you try this instant pot green curry recipe!
- 1 tbsp oil
- 1 medium carrot peeled and cut into 1/2-inch slices
- 3-4 mushrooms cut into quarters
- 1 tsp soy sauce
- 1 13.5 oz can full-fat coconut milk
- 3 tbsp green curry paste start with 2 tbsp
- 1/2 cup fresh cilantro
- 1/4 cup fresh basil
- 1 tbsp lime juice
- 1 tbsp maple syrup
- 1 tsp salt
- 3/4 cup dry white navy beans
- 1 cup of water
- 1 lemongrass stalk optional
- for serving: cooked rice, noodles, or quinoa
- Set the Instant Pot to Sautée mode and add the oil to the pot. Once hot, add the sliced carrots and mushrooms, and sautée for about 5 minutes, stirring regularly to prevent burning. Deglaze with the soy sauce and turn off the Instant Pot.
- To a blender, add the full-fat coconut milk, green curry paste, fresh cilantro, basil, lime juice, maple syrup, and salt. Blend on high speed for about 30 seconds or until smooth. Taste and adjust seasonings to your liking, adding more green curry paste if you want it more spicy.
- Transfer to the Instant Pot, add the dry navy beans and the water. For extra flavor, feel free to add one lemongrass stalk; this is optional. Cover with the lid and set the valve to the sealing position. Press the Pressure Cook button and set the time to 55 minutes.
- After 55 minutes, release the pressure manually. Stir the curry and let it cook for a few minutes. Serve with white rice, quinoa, or noodles, and top with more fresh herbs and a squeeze of lime!
- This green curry will keep for up to 4 days in the refrigerator. Reheat gently over medium heat.
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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