Do you have an instant pot and are looking for new recipes to make? We just got one last month and have been experimenting with some super quick, easy and delicious vegan, plant-based, gluten free recipes. We will be sharing more with you for the next couple of months.
When you have 3 boys and a newborn baby girl, all you can think of is to make something nutritious that is super easy, quick, will satisfy the entire family and something that you can save for leftovers the next day. We have made just this in our new instant pot. Let us know how you enjoy it.
This Vegan Instant Pot Potato Curry is pretty flexible. If you don’t have green beans, frozen peas make a great alternative and feel free to throw in any other veggies you have.
If you give this curry a try, be a ☆ and let me know what you think by rating it or commenting below. You can share your pics on Instagram or facebook too with #totalplantbody
1. Set your instant pot to saute. Once hot, add a few drops of water and coconut aminos. Cook the onions until brown, then add the garlic and cook for one minute longer. Press the KEEP WARM/CANCEL button.(This sautéing step adds a little more flavour but you can skip it if you are short on time.)
2. Add everything else to the Instant Pot.
Set the Instant Pot to 20 minutes on MANUAL high pressure and allow the pressure to release naturally after this time.
3. Press KEEP WARM/CANCEL, Add salt and pepper to taste then simmer for about 5 minutes until it has thickened.
With Love and Support,
Gail and Shelly
Sign up to receive weekly plant-powered goodies to unleash your inner powerhouse!
Don't worry, your information will not be shared.
Your cravings could be holding you back. Claim your free conquer cravings cheat sheet today! Included is a one day plant-based meal plan.