Vegan Instant Pot Red Curry with Chickpeas and Rice (One-Pot & Creamy!)
This vegan Instant Pot red curry with chickpeas and rice is cozy, creamy, and easy to make in one pot! Brown rice cooks in the Instant Pot along with chickpeas, vegetables, and spices for a gluten-free, plant-based dinner that’s healthy, flavorful, and fuss-free. Perfect for busy weeknights!
Why You’ll Love This Vegan Instant Pot Red Curry 🩷
- One-pot meal: Unlike many curry recipes, everything—including the rice—cooks in the Instant Pot. As a result, you get maximum flavor with minimal effort.
- It’s healthy: This vegan red curry is a high in protein, vitamins, and fiber. It’s also gluten-free, dairy-free, and nut-free, making it suitable for a range of dietary needs.
- Meal-prep friendly: This is one of those dishes that tastes even better after sitting in the fridge for a couple days. As a result, it works great for meal prep—no bland leftovers here!
- Hands-off cooking: Following minimal prep and a quick sauté, dinner cooks itself in the Instant Pot.
Ingredients You’ll Need 🛒
- Frozen mixed vegetables: Choose your favorites! I used my store’s “California blend” of broccoli, cauliflower, and sliced carrots.
- Sweet potato: Adds a subtle sweetness and creamy texture, as well as beta-carotene and complex carbs.
- Canned chickpeas: A great plant-based protein source.
- Red curry paste: Provides the flavor base. I used Thai Kitchen Red Curry Paste, which has a warm, balanced flavor and medium spice level.
- Fresh ginger: Adds a warm spiciness. Ginger supports digestion and has anti-inflammatory benefits.
- Organic coconut sugar: Adds a subtle sweetness to balance out the heat and acidity of the dish.
- Onion powder: Contributes savory flavor without impacting the consistency and texture of the dish.
- Garlic powder: Adds mellow garlic flavor and subtle sweetness.
- Kosher salt: A little salt boosts and enhances the flavors. Feel free to omit if you are watching your sodium intake, as red curry paste typically also contains salt.
- Freshly ground pepper: For a slight kick; use to taste.
- Unsweetened lite coconut milk: Adds creaminess and a subtle tropical undertone.
- Water: For cooking the rice.
- Uncooked brown rice: Contributes fiber and heartiness. No need to cook the rice in a separate pot on the stove—it cooks right in the Instant Pot along with the curry for an easy one-pot meal.
- Freshly squeezed lime juice: Start with the juice of half a lime, and add more to taste.
See recipe card for quantities.
How to Make Vegan Instant Pot Red Curry with Chickpeas and Rice (Step by Step) 🥄
Step 1: Select Sauté and let the Instant Pot warm for a couple minutes. Add a couple splashes of the water, along with the mixed vegetables, sweet potato, chickpeas, red curry paste, ginger, coconut sugar, onion powder, garlic powder, salt, and pepper. Sauté, stirring occasionally, for about 5 to 7 minutes, until the vegetables have softened and are coated with the seasonings.
Step 2: Press Cancel. Add the coconut milk, the rest of the water, and the brown rice. Stir.
Step 3: Lock the lid into place. Select Pressure Cook on High for 23 minutes and press Start.
Step 4: After the 23-minute cook period, let the Instant Pot release pressure naturally for at least 10 minutes. Then, adjust the valve from Sealing to Venting to release any remaining pressure. When the float valve drops, remove the lid, stir, and enjoy!
Substitutions and Variations 🔄
- Chickpeas: You can substitute another canned plant-based protein, such as lentils or beans, or replace the chickpeas with cubed tofu (if using tofu, add after cooking).
- White rice: Substitute white rice and reduce the cook time to 5 minutes with a 10 minute natural pressure release.
- Gluten-free: Check the label to ensure the red curry paste you are using is certified gluten-free.
- Spice level: Use more or less red curry paste to suit your preferences. If you prefer your curry on the spicier side, sauté a minced serrano pepper or Thai chili along with the vegetables on the first step.
Equipment 🥣
- Measuring cups and spoons
- Potato peeler
- Cutting board
- Sharp knife
- Instant Pot (I used a 6-quart Instant Pot)
- Large spoon
Serving Suggestions 🍋🟩
- Garnish with fresh Thai basil, cilantro, and/or lime wedges.
- Serve with a side of naan bread—perfect for soaking up extra sauce!
Storage ❄️
Store leftovers in the fridge for up to 5 days, or freeze for up to 1 month.
Pro Tip for the Best Vegan Instant Pot Red Curry with Chickpeas and Rice ✨
Be patient! Let the Instant Pot naturally release for at least 10 minutes before venting. The longer cook time helps the flavors meld and the rice reach the perfect consistency.
FAQ ❓
Yes, but make sure to substitute an unsweetened dairy-free option, such as cashew cream.
It varies by brand. I used Thai Kitchen, which has a moderate level of heat but is not outrageously spicy. If you’re spice-sensitive, start with a lesser amount and adjust to taste.
Yes, if your Instant Pot has a large capacity.
Yes! You can make it on the stove in a large pot or Dutch oven, but you’ll need to simmer it until the rice is tender, which typically takes about 40 minutes.
Vegan Instant Pot Red Curry with Chickpeas and Rice (One-Pot & Creamy!)
Equipment
- measuring cups and spoons
- potato peeler
- cutting board
- sharp knife
- Instant Pot (I used a 6-quart Instant Pot)
- large spoon
Ingredients
- 2 cups frozen mixed vegetables (I used combination of broccoli, cauliflower, and sliced carrots)
- 1 medium sweet potato peeled and diced
- 1 (15-ounce) can chickpeas drained and rinsed
- 3 tablespoons red curry paste
- 1-inch piece fresh ginger minced
- 1 teaspoon organic coconut sugar
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- freshly ground black pepper to taste
- 1 (13.5-ounce) can unsweetened lite coconut milk
- 1½ cups water
- ¾ cup uncooked brown rice
- juice of ½ to 1 lime (I used 1 lime)
Optional garnishes
- Thai basil leaves
- fresh cilantro leaves
- lime wedges
Instructions
- Sauté: Ensure the stainless-steel inner pot of the Instant Pot is in place. Select Sauté and let the Instant Pot warm for a couple minutes. Add a couple splashes of the water, along with the mixed vegetables, sweet potato, chickpeas, red curry paste, ginger, coconut sugar, onion powder, garlic powder, salt, and pepper. Sauté, stirring occasionally, for about 5 to 7 minutes, until the vegetables have softened and are coated with the seasonings.
- Add liquids & rice: Press the Cancel button. Add the coconut milk, the rest of the water, and the brown rice. Stir.
- Pressure cook: Lock the lid into place. Select Pressure Cook on High for 23 minutes and press Start.
- Serve: At the end of the 23-minute cook cycle, let the Instant Pot release pressure naturally for at least 10 minutes. Then, adjust the valve from Sealing to Venting to release any remaining pressure (I like to use a long-handled spoon for this to avoid getting sprayed by steam). When the float valve drops, remove the lid, stir, and enjoy!
Notes
- Store leftovers in the fridge for up to 5 days, or freeze for up to 1 month.
Tried This Recipe? Leave a Review! 📣
I hope you love this recipe for vegan Instant Pot red curry with chickpeas and rice! It’s so perfect for those chilly nights when you are craving something warm and cozy but just don’t have the time or energy to stand around the stove stirring a pot. If you tried this recipe, I’d love to hear what you think! Please leave a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating and a comment below to let me know how it turned out. Don’t forget to save this recipe for vegan Instant Pot red curry with chickpeas and rice on Pinterest for next time you need a simple and delicious Instant Pot meal. And, be sure to check out my other Instant Pot recipes for more easy one-pot meal ideas!
More Plant-Based Instant Pot Recipes 🌱
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