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instant pot vegetable curry recipe south indian kerala style
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Instant Pot Vegetable Curry

This easy South Indian Kerala style instant pot vegetable curry goes great with rice, chapathi, poori or even dosa as a simple and yummy side dish using mixed veggies and spices which you can quickly prepare in the instant pot. 
This is an easy instant pot vegetarian curry recipe which can be used to make some quick curried vegetables for lunch or dinner.
Course Side Dish
Cuisine Indian
Keyword instant pot vegetable curry recipe
Prep Time 10 minutes
Cook Time 4 minutes
pressure build up and release time 25 minutes
Total Time 39 minutes
Servings 6
Calories 193kcal

Ingredients

  • ½ cup dry green peas if using frozen or fresh peas, use upto 1 cup of peas
  • 2 large tomatoes
  • 2 medium sized potatoes
  • 2 large carrots
  • ½ teaspoon salt adjust as needed
  • 1.5 cups water plus more for soaking the peas
  • 1 tablespoon coconut oil
  • 3 green chilies optional

Spices used

  • 2 cloves garlic crushed
  • 2 tablespoons ginger crushed (may reduce the amount)
  • ½ teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon cumin seeds powder
  • 2 tablespoons coriander powder
  • 1 teaspoon garam masala powder
  • 2 bay leaves
  • 1 large cinnamon stick

For seasoning (optional)

  • 1 tablespoon coconut oil
  • 1 teaspoon mustard seeds or cumin seeds
  • 4 dry red chilies broken
  • 1 string curry leaves

Instructions

Preparing The Peas And Chopping The Veggies For The Curry

  • Wash and soak the dry peas in enough water for 6 to 7 hours or overnight for best results. After soaking, discard the water used for soaking and wash the peas in fresh water again, keep this aside. If using frozen or fresh peas, you can skip this step.
  • Wash and peel the potatoes and carrots, cut in small sized pieces, keep aside with the peas.
  • Wash and chop the tomatoes too and keep all chopped veggies aside.

Preparing The Seaoning (optional)

  • Set the pot in saute mode in 'low' and add the one tablespoon of coconut oil.
  • Add the mustard seeds (or cumin seeds) and when the mustard seeds splutter (or when the cumin seeds are lightly browned), add the broken dry red chilies and fresh curry leaves, lightly fry for a few seconds. Immediately Press the 'keep warm/cancel' button which will stop the sauteing functions. If you do not want to make this optional seasoning, you can skip these two steps and go to the next instructions directly (you may also prepare this seasoning or tempering in another small pan and add it to the curry once the curry is prepared if you do not want to make this as a one pot dish).

Preparing The Curry

  • Add all the veggies to the inner pot, add enough salt, green chilies, coconut oil and all spices to the pot.
  • Also add the water, stir everything well, close the pot with lid in sealing position.
  • Press manual and pressure cook in high for 4 minutes. Once the cooking is done, pot will beep and press 'keep warm' button. Allow the instant pot to naturally release all pressure. If needed you can do a manual release after about 15 minutes of NPR (natural pressure release) carefully.
  • Once the pressure is released, carefully open the pot by turning the lid onto venting position.
  • Stir well and serve or if needed, press saute function and simmer in normal mode for another 2 to 3 minutes until the desired thickness for the gravy is reached.

Notes

As I mentioned above, preparing the seasoning is totally optional and you may also prepare the Indian style seasoning (using oil, mustard seeds, curry leaves and chilies) separately and add this to the prepared curry at the end if you like it that way.
If you are using fresh or frozen peas, you can skip the soaking of peas in water before cooking (Only dry green peas need to be soaked in advance).
Instead of coconut oil, you may use any other oil like canola, sunflower or olive oil or you can also use butter if you want to make it more rich and flavorful.
To make it even more delicious, once the curry is prepared you can add 2 tablespoons of heavy cream or coconut milk and stir well until well blended which will make the curry more creamy and yummy.

Nutrition

Calories: 193kcal | Carbohydrates: 30g | Protein: 8g | Fat: 6g | Saturated Fat: 4g | Sodium: 309mg | Potassium: 793mg | Fiber: 10g | Sugar: 6g | Vitamin A: 4887IU | Vitamin C: 71mg | Calcium: 70mg | Iron: 4mg