Instant Pot White Bean Green Curry
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!
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
Feel free to use light coconut milk to lower the calorie content.
Nutrition
Serving: 1 g | Calories: 518 kcal | Carbohydrates: 45 g | Protein: 14.4 g | Fat: 32 g | Fiber: 13.1 g | Sugar: 9.4 g