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

Creamy Instant Pot vegan green curry rice in a white bowl next to a yellow cloth.
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!
Plant Based Paradise
Prep Time 10 minutes
Cook Time 23 minutes
Time to Come to and Release Pressure 27 minutes
Total Time 1 hour
Serving Size 4

Equipment

  • measuring cups and spoons
  • cutting board
  • sharp knife
  • Instant Pot
  • mixing spoon

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

Optional garnishes

  • Thai basil leaves
  • cilantro leaves
  • lime wedges
US Customary - Metric

Instructions

  • Prepare: Select Sauté on the Instant Pot and allow it to heat for a couple minutes.
  • Sauté: Add a couple splashes of the water, the mixed vegetables, red bell pepper, cannellini beans, green curry paste, ginger, sugar, onion powder, garlic powder, and kosher salt. Sauté, for 5 to 7 minutes, stirring frequently, until the vegetables start to soften.
  • Add liquids and rice: Add the lite coconut milk, the rest of the water, and the brown rice. Stir well.
  • Pressure cook: Press the Cancel button. Lock the lid into place and select Pressure Cook on High for 23 minutes.
  • Release pressure: At the end of the 23-minute cooking cycle, let the pressure release naturally for 10 minutes. Then, adjust the valve to Venting (it helps to do this with a long-handled spoon to keep your hand from getting spattered with steam) and release any remaining pressure.
  • Serve: When the float valve drop, open the lid. The contents will look liquidy, but they will thicken over time. Add the spinach and the juice of ¼ of a lime. Stir until the spinach is just wilted. Taste and add more lime juice and/or a pinch of salt, if desired. Garnish with fresh Thai basil and/or cilantro leaves before serving.

Notes

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