Instant Pot Coconut Curry Soup
Posted by Cooking with Katie
Cloves Garlic, Coconut Milk, Vegetable Broth, Grated Ginger, Red Bell Pepper, Salt And Pepper, Peas, Coconut Oil, Sweet Potato, Red Curry Paste, Onion, Zucchini, Lime
Perfect for Anyone Looking to Save Time in the Kitchen
Instant Pot Coconut Curry Soup Recipe
This Instant Pot Coconut Curry Soup is a warm and comforting dish ideal for a cold day. It's full of vegetables and creamy coconut milk, and the red curry paste gives it a deliciously spicy kick.
Ingredients
- 3 cloves garlic, minced
- 1 can coconut milk (14 oz)
- 4 cups vegetable broth
- 1 tbsp grated ginger
- 1 red bell pepper, chopped
- Season with salt and pepper to taste
- 1 cup frozen peas
- 1 tablespoon coconut oil
- 1 sweet potato, peeled and cubed
- 2 tbsp red curry paste
- 1 onion, chopped
- 1 zucchini, chopped
- 1 lime, juiced
Time Needed
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Instructions
- Heat the coconut oil in the Instant Pot on sauté mode.
- Sauté the onion, garlic, and ginger for about 2-3 minutes.
- Cook for another minute after adding the red curry paste.
- In the Instant Pot, combine the vegetable broth, coconut milk, sweet potato, red bell pepper, zucchini, and frozen peas.
- Set the valve to sealing and close the Instant Pot lid.
- For 5 minutes, set the Instant Pot to high pressure.
- After the cooking time is finished, allow the pressure to naturally release for 10 minutes before quickly releasing any remaining pressure.
- Season with salt and pepper to taste after adding the lime juice.
- Serve immediately and enjoy.
Pressure Cooking Accessories
Presto 8-Quart Pressure Cooker
Ninja Foodi Pressure Cooker Cookbook
Ninja Foodi Pressure Cooker and Air Fryer
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