Creamy Instant Pot Vegan Green Curry Rice (One-Pot)

Name: Creamy Instant Pot Vegan Green Curry Rice (One-Pot)
Prep time: 10 min
Cook time: 23 min
Total time: 60 min
Ingredients: 2 cups frozen mixed vegetables ((I used a “California blend” of broccoli, cauliflower, and sliced carrots)); 1 red bell pepper (membranes and seeds removed, diced); 1 (15-ounce) can cannellini beans (drained and rinsed); 2½ tablespoons green curry paste ((I used Mike’s Organic Curry Love Green Thai Curry Paste)); 1 inch fresh ginger (minced); 1 teaspoon organic coconut sugar; ½ teaspoon onion powder; ½ teaspoon garlic powder; ½ teaspoon kosher salt; 1 (13.5-ounce) can unsweetened lite coconut milk; 1½ cups water; ¾ cup uncooked brown rice; 2 large handfuls fresh spinach leaves; juice of ¼ to 1 lime; Thai basil leaves; cilantro leaves; lime wedges

This creamy Instant Pot vegan green curry rice is cozy comfort in a bowl! Packed with protein, nutrients, and Thai-inspired flavor, this gluten-free plant-based dish is a complete meal on its own. Perfect for chilly nights!

Creamy Instant Pot vegan green curry rice in a white bowl next to a yellow cloth and lime wedges.

Why You’ll Love Creamy Instant Pot Vegan Green Curry Rice 💚

Nourishing: This healthy one-pot meal delivers balanced nutrition. White beans are a good source of plant-based protein, colorful veggies contribute vitamins and minerals, and brown rice adds complex carbs and fiber.
Easy: No need to cook rice separately on the stove! Everything cooks together in the Instant Pot, giving you a creamy, flavorful meal with minimal cleanup.
Flavorful: Thai green curry paste gives this dish aromatic spice, perfectly balanced by naturally sweet coconut milk and a touch of coconut sugar.

Ingredients for this Recipe 🛒

Ingredients for creamy Instant Pot vegan green curry rice.

Frozen mixed vegetables: Add color, texture, and natural sweetness. I used a “California blend” of broccoli, cauliflower, and sliced carrots.
Red bell pepper: Contributes color, subtle sweetness, and vitamin C.
Canned cannellini beans: Add creamy texture, plant-based protein, and fiber. Great Northern beans or chickpeas also work well.
Green curry paste: The heart of the dish! Infuses the rice with moderate heat and the flavors of lemongrass and lime. I used Mike’s Organic Curry Love Green Thai Curry Paste.
Ginger: Adds warmth and spice while aiding digestion.
Organic coconut sugar: Adds a hint of sweetness to balance the spice. Feel free to omit if you are limiting sugar intake.
Onion powder: Contributes savory depth of flavor.
Garlic powder: Adds mellow sweetness.
Kosher salt: Enhances and balances the overall flavors. Feel free to omit if you are restricting sodium intake for health reasons.
Lite coconut milk: Adds richness and creaminess.
Water: For cooking the rice.
Brown rice: Soaks up the green curry sauce, adding hearty texture and fiber.
Fresh spinach leaves: Stirred in at the end for color, freshness, and nutrients.
Lime juice: Added at the end to brighten the dish.

See recipe card for quantities.

How to Make Creamy Instant Pot Vegan Green Curry Rice (Step by Step) 🥄

Mixed vegetables and beans in an Instant Pot.

Step 1: Select Sauté on the Instant Pot and allow it to heat for a couple minutes. Add a couple splashes of the water and all the ingredients through and including kosher salt. Sauté for 5 to 7 minutes, stirring frequently, until the vegetables start to soften.

Instant Pot with rice and liquids added.

Step 2: Add the lite coconut milk, the rest of the water, and the brown rice. Stir well.

Electric display of Instant Pot set for 23 minutes at high pressure.

Step 3: Press Cancel. Lock the lid into place and select Pressure Cook on High for 23 minutes.

Creamy vegan green curry rice in an Instant Pot.

Step 4: Let the pressure release naturally for 10 minutes, then switch the valve to Venting to release any remaining pressure. When the float valve drops, open the lid. Add the spinach and the juice of ¼ a lime. Stir until the spinach just wilts. Taste and add more lime juice and/or a pinch of salt, if desired. Garnish with fresh Thai basil and/or cilantro before serving.

Creamy Instant Pot vegan green curry rice in white bowls.

Creamy Instant Pot vegan green curry rice n a white bowl on yellow cloth.

Creamy Instant Pot vegan green curry rice in a white bowl with lime wedges in the background.

Substitutions and Variations 🔄

Beans: Substitute cannellini beans with Great Northern beans or chickpeas. You can also stir in cubed tofu or edamame at the end for extra protein.
Vegetables: Use whatever you have on hand. Zucchini and peas work particularly well.
Spice: Add a sautéed serrano or Thai pepper for additional heat.
Rice: Substitute jasmine rice or white rice for a lighter texture that is easier to digest (reduce the cook time to 4 minutes plus a 10 minute natural release).

Equipment 🔪

Measuring cups and spoons
Cutting board
Sharp knife
Instant Pot
Mixing spoon

Serving Suggestions 🍋‍🟩

Garnish with fresh Thai basil, cilantro leaves, and/or lime wedges.

Storage ❄️

Store leftovers in the fridge for up to 5 days, or freeze for up to 2 months.

Pro Tip for the Best Instant Pot Vegan Green Curry Rice ✨

Allow the Instant Pot to naturally release pressure for 10 minutes before manually releasing the remaining pressure. This ensures that the rice cooks thoroughly and fully absorbs the curry flavor.

FAQ ❓

Can I use white rice instead of brown rice?

Yes! Just reduce the pressure cooking time to 4 minutes, followed by a 10-minute natural release.

Is green curry paste spicy?

It has a moderate spice level. If you are heat-sensitive, start with less and stir in more at the end to taste.

Can I make this without an Instant Pot?

Yes! Cook it on the stovetop by simmering everything (except the spinach and lime) in a covered pot for about 40 to 45 minutes. Give it a good stir periodically to prevent sticking.

Can I freeze leftovers?

Absolutely! This dish freezes well for up to 2 months. You may need to add a splash of water or coconut milk when reheating.