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!
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.