Easy Summer Instant Pot Recipes
Summertime is a time to relax and enjoy the warmth of the sun. It's also a great time to fire up your Instant Pot and whip up some delicious and easy recipes. Whether you're looking for a quick and easy weeknight meal or a special dish to impress your guests, these easy summer Instant Pot recipes are sure to please.
Instant Pot Summer Veggie Curry
Description
This Instant Pot Summer Veggie Curry is a bright and flavorful dish that is sure to be a hit. It's packed with garden fresh vegetables like zucchini, peppers, and tomatoes, and is seasoned with a blend of curry powder, cumin, turmeric, and garlic. Serve over a bed of rice and you have a delicious and nutritious meal that's ready in no time.
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 cup cherry tomatoes, halved
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 cup vegetable broth
- 1 can (14 ounces) coconut milk
- Salt and pepper to taste
- Cooked rice, for serving
Instructions
1. Set the Instant Pot to the “saute” setting and heat the oil.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the bell pepper, zucchini, and tomatoes and cook for an additional 2 minutes.
4. Add the curry powder, cumin, turmeric, cinnamon, and cayenne pepper, and stir to combine.
5. Pour in the vegetable broth, and stir to combine.
6. Secure the lid on the Instant Pot and set to “Manual” for 5 minutes.
7. Once the 5 minutes is up, quick release the pressure.
8. Stir in the coconut milk and season with salt and pepper to taste.
9. Serve over cooked rice.
Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring cups and spoons
Notes
This curry is also delicious served with naan or other flatbread.
Nutrition: Per Serving
Calories: 324
Fat: 22g
Carbohydrates: 26g
Protein: 8g
Recipe Tips
For a spicier curry, add an additional 1/4 teaspoon of cayenne pepper. You can also add additional vegetables such as cauliflower, carrots, or potatoes. If you prefer a thicker curry, add a tablespoon of cornstarch mixed with a tablespoon of cold water to the Instant Pot before pressure cooking.
For a creamier curry, add a few tablespoons of plain Greek yogurt or vegan coconut yogurt to the Instant Pot once the pressure has been released.
This curry can be stored in the refrigerator for up to 4 days. To reheat, place the curry in a pot over medium heat and stir until warmed through. You can also freeze the curry for up to 3 months.
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