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Instant Pot White Beans Green Curry

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!

Instant Pot White Beans Green Curry

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.

Instant Pot White Beans Green Curry

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.

Instant Pot White Beans Green Curry

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!

Instant Pot White Bean Green Curry

Looking for more curry recipes? Check out this Curried Spinach Soup with Cashew Tempeh, Easy Vietnamese Curry, or this Cashew Buckwheat Curry with Garlic Kale!

Let me know in the comments if you try this instant pot green curry recipe!

Instant Pot White Bean Green Curry

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Instant Pot White Bean Green Curry

Instant Pot White Bean Green Curry

5 from 6 votes
Author: Thomas Pagot
This Thai-inspired green curry is creamy, spicy, and infused with fresh cilantro and basil. Serve with perfectly tender white navy beans, mushrooms, and carrots!
Servings 3 servings
Calories 518 kcal



  • 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.


Feel free to use light coconut milk to lower the calorie content.


Serving: 1 g | Calories: 518 kcal | Carbohydrates: 45 g | Protein: 14.4 g | Fat: 32 g | Fiber: 13.1 g | Sugar: 9.4 g
Course : Dinner, Entree, Main Course
Cuisine : Asian, Thai
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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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5 stars
Can this be done in a Ninja Foodie

Looks yummy! Any guesses as to whether the sauce and beans could be simmered in a regular pot or even a slow cooker? I don’t have an instant pot.

5 stars
easy!!! MY MOUTH IS DROOLING!! So delicious, so much so, my carnivores are loving it. Thank you

5 stars
Made this two nights in a row and it was AMAZING!! Can do without the maple syrup in my opinion but definitely don’t skip on the herbs! I love how versatile this recipe is! Just blend up the curry sauce and you could essentially do anything with it as far as cooking it on the stovetop and mixing up different veggies/toppings, etc, YUM! Thank you!

Can you do this on the stove if you don’t have a instapot?

5 stars
Thomas, can the instant pot white bean green curry be made in a croc pot? I do not own an instant pot, and this recipe sounds delicious.

5 stars
This green curry is absolutely delicious!!! Best green curry I’ve ever had!

I made it in a large skillet, added water little by little and cooked it for about and hour.

Since I had some tofu left, I added it, diced, as well.

Thank you, Thomas, for sharing.

5 stars
I don’t have an Instant Pot so I used my pressure cooker. I soaked beans overnight, then cooked them for 6 minutes under pressure in my pressure cooker.. Next I removed beans and water from the pot, and used the pressure cooker to sauté the carrots and mushrooms. When they were done, I added the green curry sauce and the precooked beans. I also added some of the bean water, which turned out not to be necessary. I covered the pressure cooker and cooked this whole mixture for another few minutes. It was a little watery, but delicious.

Do you pressure cook on high ir low?