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Did you know that over 70% of people enjoy trying new cuisines at home? If you're among those who love exploring bold flavors, you'll appreciate the ease of creating delicious curries in your Instant Pot. This collection offers a spectrum of options, from classic Indian dishes to innovative vegan recipes. Ready to elevate your weeknight meals with vibrant spices and rich aromas? Let's explore these enticing curry recipes that promise to satisfy your taste buds.
Key Takeaways
- Discover classic favorites like Indian Butter Chicken and Spicy Lamb Rogan Josh for rich, aromatic flavors perfect for special occasions.
- Enjoy quick vegetarian options like Vegan Chickpea Coconut Curry and Quick Vegetable Korma, ideal for weeknight dinners and meal prep.
- Try Thai Red Curry With Shrimp for a fusion of Thai flavors that cooks in just 2 minutes in the Instant Pot.
- Customize recipes by adjusting spice levels or adding ingredients like spinach and bell peppers for additional nutrition and flavor.
- Utilize the Instant Pot's sauté and pressure cooking functions to enhance flavors and speed up cooking times for a variety of curries.
Classic Indian Butter Chicken Curry
This dish is perfect for family dinners or gatherings, serving as a comforting meal that pairs wonderfully with basmati rice or naan bread. The balance of spices, creaminess, and the slight tang from tomatoes creates a complex flavor profile that will impress your guests and satisfy your taste buds.
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- Salt, to taste
- 4 tablespoons butter
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 (14 oz) can crushed tomatoes
- 1 cup heavy cream
- Fresh cilantro, for garnish
To make Classic Indian Butter Chicken Curry in the Instant Pot, start by marinating the chicken. In a bowl, combine the yogurt, lemon juice, garam masala, turmeric, cumin, coriander, paprika, and salt.
Add the chicken pieces to the marinade, ensuring they're well coated. Allow the chicken to marinate for at least 30 minutes, or up to overnight in the refrigerator for more flavor.
After marinating, set your Instant Pot to the sauté function and melt the butter. Add the chopped onions and sauté until they're soft and golden. Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
Add the marinated chicken, including the marinade, followed by the crushed tomatoes. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural release for 10 minutes before carefully switching to a quick release.
Stir in the heavy cream until fully combined, then taste and adjust seasoning if necessary. Garnish with fresh cilantro before serving.
Extra Tips:
For an added depth of flavor, consider roasting the spices before adding them to the dish or using ghee instead of butter for a more authentic taste.
If you prefer a spicier dish, you can add a chopped green chili or cayenne pepper to the sautéed onions. This Butter Chicken can be stored in the refrigerator for up to 3 days or frozen for longer preservation.
When reheating, adding a splash of water or cream can help restore the sauce's consistency.
Thai Red Curry With Shrimp
Thai Red Curry With Shrimp is a delightful dish that combines the rich flavors of coconut milk with the aromatic spices of Thai red curry paste. This meal is quick and easy to prepare in an Instant Pot, making it perfect for busy weeknights or when you want to impress your guests with minimal effort.
The shrimp absorbs the flavors of the curry, resulting in a dish that's both comforting and vibrant. Using fresh vegetables like bell peppers and snap peas adds a pop of color and crunch to the dish, while the creamy coconut milk balances the heat of the curry paste.
Serve it over jasmine rice or with rice noodles for a complete meal that will transport your taste buds straight to Thailand.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 2-3 tablespoons Thai red curry paste
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Fresh cilantro, for garnish
Cooking Instructions:
Begin by selecting the sauté function on your Instant Pot. Add the olive oil, garlic, and ginger, and sauté for about 1-2 minutes until fragrant.
Next, stir in the Thai red curry paste and cook for another minute to release its flavors. Pour in the coconut milk and fish sauce, mixing well to combine.
Add the sliced red bell pepper and snap peas, followed by the shrimp. Close the lid of the Instant Pot and set it to cook on high pressure for 2 minutes.
Once the cooking time is complete, carefully perform a quick release of the pressure. Open the lid, stir in the lime juice, and adjust the seasoning if necessary. Garnish with fresh cilantro before serving.
Extra Tips:
When cooking Thai Red Curry With Shrimp, feel free to customize the vegetables based on your preference or what you have on hand. Broccoli, carrots, or zucchini can all work well in this dish.
Additionally, if you prefer a spicier curry, consider adding more red curry paste or a dash of chili flakes. Always remember to serve it with a side of jasmine rice to soak up the delicious sauce!
Vegan Chickpea Coconut Curry
Vegan Chickpea Coconut Curry is a delightful, wholesome dish that brings together the richness of coconut milk and the heartiness of chickpeas, creating a satisfying meal that's both nutritious and filling. This curry isn't only quick and easy to prepare in an Instant Pot, but it's also packed with flavor, thanks to an array of aromatic spices. Perfect for a weeknight dinner or meal prep, this dish is sure to please vegans and non-vegans alike.
The beauty of this recipe lies in its simplicity. You can customize it by adding your choice of vegetables or adjusting the spice levels to your liking. With minimal prep time and the convenience of the Instant Pot, you can have a delicious, homemade curry ready in no time. Serve it over rice or with naan for a complete and satisfying meal.
Ingredients:
- 1 tablespoon coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 can (14 oz) coconut milk
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 cup spinach, fresh or frozen
- Juice of 1 lime
- Fresh cilantro, for garnish
Cooking Instructions:
Begin by setting your Instant Pot to the sauté function. Add the coconut oil and once it's melted, toss in the diced onion. Sauté for about 3-4 minutes until the onion becomes translucent, then add the minced garlic and ginger. Continue to sauté for an additional minute until fragrant. Stir in the curry powder, turmeric, and cumin, allowing the spices to bloom for a minute.
Next, add the coconut milk, chickpeas, vegetable broth, and salt to the pot. Stir well to combine all the ingredients. Secure the lid on the Instant Pot, ensuring the valve is set to the sealing position. Cook on high pressure for 8 minutes. Once the cooking time is complete, carefully perform a quick release of the pressure. Open the lid and stir in the spinach and lime juice. Allow the spinach to wilt before serving. Garnish with fresh cilantro and serve hot over rice or with naan.
Extra Tips:
For added depth of flavor, consider incorporating other vegetables like bell peppers, carrots, or sweet potatoes into the curry. You can also adjust the spice level by adding red pepper flakes or chopped green chilies for a kick.
If you prefer a thicker curry, let it simmer on the sauté setting for a few extra minutes after releasing the pressure. Enjoy experimenting with different spices or toppings to make this dish your own!
Spicy Lamb Rogan Josh
Spicy Lamb Rogan Josh is a rich and aromatic dish hailing from the Kashmiri region of India, known for its deep red color and robust flavors. The combination of tender lamb, fragrant spices, and creamy yogurt creates a mouthwatering curry that's perfect for family dinners or special occasions.
Utilizing the Instant Pot not only speeds up the cooking process but also intensifies the flavors, making this dish a must-try for curry enthusiasts.
This recipe will guide you through the steps to create a delicious Spicy Lamb Rogan Josh in your Instant Pot, ensuring that the lamb becomes melt-in-your-mouth tender while the spices infuse the dish with their warmth. Serve it with steamed basmati rice or naan for a complete meal that will have everyone coming back for seconds.
Ingredients:
- 2 lbs lamb shoulder, cut into chunks
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tablespoons Rogan Josh spice blend
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 cup plain yogurt
- 1 cup water or lamb broth
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Cooking Instructions:
- Set your Instant Pot to the sauté mode and heat the vegetable oil. Add the chopped onions and cook until they become golden brown. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the lamb chunks to the pot, browning them on all sides. Once the lamb is browned, mix in the Rogan Josh spice blend, turmeric powder, and red chili powder, ensuring the meat is well coated with the spices.
- Reduce the heat to low and stir in the yogurt, mixing thoroughly. Pour in the water or lamb broth, season with salt, and close the Instant Pot lid. Set it to cook on high pressure for 35 minutes. Once done, allow for a natural release of pressure for about 10 minutes before carefully releasing any remaining steam.
Extra Tips:
For an even richer flavor, marinate the lamb in yogurt and spices for a few hours or overnight before cooking. You can also adjust the level of heat by adding more or less red chili powder, depending on your preference.
If you prefer a thicker sauce, you can use the sauté function after cooking to reduce the sauce until it reaches your desired consistency. Garnishing with fresh cilantro adds a burst of freshness to the dish!
Quick Vegetable Korma
Quick Vegetable Korma is a delightful and aromatic dish that captures the essence of Indian cuisine. This creamy curry is packed with vibrant vegetables and is perfect for a quick weeknight dinner. The Instant Pot makes the cooking process easy and efficient, allowing you to enjoy a rich and flavorful korma in no time. Serve it with steamed basmati rice or warm naan for a satisfying meal that the whole family will love.
This recipe isn't only quick but also versatile, allowing you to use whatever vegetables you have on hand. Whether it's carrots, peas, bell peppers, or spinach, feel free to mix and match your favorites. The addition of coconut milk and a blend of spices gives this korma its signature taste, making it a comforting dish that's both hearty and nutritious.
Ingredients:
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 1 cup mixed vegetables (carrots, peas, bell peppers, etc.)
- 1 cup cauliflower florets
- 1 can (14 oz) coconut milk
- 2 tablespoons korma curry paste
- 1 tablespoon vegetable oil
- Salt, to taste
- Fresh cilantro, for garnish
Instructions:
- Start by setting your Instant Pot to the "Sauté" function. Add the vegetable oil and allow it to heat up. Once hot, add the chopped onion, and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Next, add the mixed vegetables and cauliflower florets to the pot, followed by the korma curry paste. Stir everything together to coat the vegetables with the spice mixture. Pour in the coconut milk and add a pinch of salt. Cancel the sauté function, secure the lid, and set the Instant Pot to cook on high pressure for 5 minutes.
- Once the cooking time is complete, allow for a quick release of pressure. Give the korma a gentle stir, adjust seasoning if necessary, and garnish with fresh cilantro before serving.
Extra Tips:
For a richer flavor, you can toast the korma curry paste in the oil for a minute before adding the onions. Additionally, if you prefer a thicker korma, you can blend a portion of the cooked vegetables and stir it back into the pot. Feel free to customize this recipe by adding proteins such as chickpeas or tofu for a more filling meal. Enjoy your Quick Vegetable Korma!
Fusion Tikka Masala Quesadillas
Fusion Tikka Masala Quesadillas combine the rich and aromatic flavors of traditional Indian tikka masala with the crispy, cheesy goodness of quesadillas, creating a delicious and unique dish that's perfect for any occasion.
This recipe utilizes the Instant Pot to prepare the tikka masala filling, which can be made quickly and effortlessly. The result is a delightful fusion that showcases the best of both worlds, making it a hit at parties or for a cozy family dinner.
These quesadillas aren't only tasty but also versatile, as you can customize the fillings to suit your taste preferences. Whether you choose to use chicken, paneer, or vegetables, the flavorful tikka masala sauce adds a burst of flavor that will leave everyone wanting more.
Paired with a side of cooling yogurt sauce or chutney, these quesadillas are sure to impress both curry lovers and quesadilla fans alike.
Ingredients:
- 1 lb boneless chicken thighs or paneer, cubed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 can (14 oz) coconut milk
- 2 tablespoons tikka masala spice blend
- 1 tablespoon olive oil
- Salt to taste
- 4 large flour tortillas
- 1 cup shredded cheese (mozzarella or cheddar)
- Fresh cilantro for garnish
Cooking Instructions:
1. Start by setting your Instant Pot to sauté mode. Add olive oil and let it heat up before adding the chopped onions. Sauté until the onions become translucent, then add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Next, add the cubed chicken or paneer, followed by the tikka masala spice blend. Stir well to coat the protein in the spices and let it cook for about 3-4 minutes.
2. Pour in the coconut milk and mix everything together. Close the Instant Pot lid, ensuring the valve is set to sealing. Cook on high pressure for 10 minutes, then allow a natural release for 5 minutes before performing a quick release.
Once the pressure is released, open the lid and stir the mixture, adding salt to taste.
3. To assemble the quesadillas, spread a generous amount of the tikka masala filling on one half of a tortilla, sprinkle with shredded cheese, and fold the tortilla over.
Heat a skillet over medium heat and cook the quesadilla for 2-3 minutes on each side until golden brown and the cheese is melted. Repeat with the remaining tortillas. Serve warm, garnished with fresh cilantro and your choice of yogurt sauce or chutney.
Extra Tips:
For an extra layer of flavor, consider adding some sautéed bell peppers or spinach to the quesadillas. You can also experiment with different cheeses to find your perfect combination.
If you prefer a spicier kick, add some chopped green chilies to the tikka masala mixture or serve with a spicy salsa. To make this dish even quicker, prepare the tikka masala filling in advance and store it in the fridge for up to three days, so you can easily whip up these quesadillas whenever you're craving something delicious!
Sweet Potato and Lentil Curry
Sweet Potato and Lentil Curry is a warm, hearty dish that showcases the natural sweetness of sweet potatoes combined with the earthy flavor of lentils. This dish isn't only nutritious but also incredibly satisfying, making it a perfect option for a cozy dinner. The Instant Pot makes the cooking process quick and easy, allowing you to enjoy a flavorful curry in no time.
Whether you're a seasoned cook or a beginner, this recipe will guide you through a simple yet delicious culinary experience. Packed with vibrant spices and wholesome ingredients, this curry will surely become a favorite in your household. The combination of sweet potatoes and lentils provides a wonderful texture, while the spices add depth and complexity to the dish.
Serve it over rice or with naan for a complete meal that will warm your heart and nourish your body.
Ingredients:
- 1 tablespoon coconut oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 medium sweet potato, peeled and diced
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 cup spinach, chopped
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
To cook the Sweet Potato and Lentil Curry in your Instant Pot, start by selecting the sauté function. Add the coconut oil, and once it's melted, sauté the diced onion until it becomes translucent. Then, add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Stir in the spices (cumin, coriander, turmeric, and garam masala) and cook for another minute to toast them. Next, add the diced sweet potato, rinsed lentils, vegetable broth, and coconut milk to the pot. Stir everything together until well combined.
Close the lid of the Instant Pot, ensuring the vent is set to sealing. Select the manual or pressure cook setting and cook on high pressure for 15 minutes. Once the cooking time is up, allow for a natural pressure release for about 10 minutes before performing a quick release for any remaining pressure.
Carefully remove the lid, and stir in the chopped spinach, allowing it to wilt. Season with salt and pepper to taste, and garnish with fresh cilantro if desired.
When cooking Sweet Potato and Lentil Curry, feel free to customize the spice levels according to your preference. You can adjust the amount of ginger and garlic for a more robust flavor, or add a pinch of chili powder for heat.
Additionally, this curry can be stored in the refrigerator for up to a week, making it great for meal prep. Enjoy it with various sides or even freeze portions for future meals!
Frequently Asked Questions
Can I Use Frozen Vegetables in These Curry Recipes?
Imagine a vibrant garden, where frozen vegetables bloom like colorful gems. Yes, you can use them in your curry recipes. They'll bring convenience and flavor, transforming your dish into a delightful feast without losing texture or taste.
What Is the Best Way to Store Leftover Curry?
To store leftover curry, let it cool slightly before transferring it to an airtight container. Refrigerate for up to four days or freeze for longer storage. Just reheat thoroughly before enjoying it again!
How Do I Adjust Spice Levels in Curry Recipes?
Did you know that nearly 70% of people prefer their curry mildly spiced? To adjust spice levels, start with small amounts of spices, taste as you go, and add more if needed. Balance is key!
Are There Gluten-Free Options for These Curry Recipes?
Yes, you can easily find gluten-free options for curry recipes. Just use gluten-free ingredients like rice, legumes, and certain spices, while ensuring sauces and broths are free from gluten to keep your dish safe and delicious.
Can I Substitute Meat With Tofu in These Recipes?
Yes, you can absolutely substitute meat with tofu in these recipes. Just make sure to press the tofu to remove excess moisture, and adjust cooking times for the perfect texture and flavor in your curry.
