Creating an Instant Pot version of the curried vegetable stew simplifies the cooking process while still delivering the deep flavors and tender vegetables of the traditional recipe. Here’s how you can adapt the curried vegetable stew recipe for the Instant Pot, making it an even more convenient option for a quick and delicious meal.
Ingredients:
- 2 tablespoons olive oil or coconut oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder (adjust according to taste)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 large sweet potato, peeled and cubed
- 2 carrots, peeled and sliced
- 1 bell pepper, diced (any color)
- 1 zucchini, diced
- 1 can (14 ounces) chickpeas, drained and rinsed
- 1 can (14 ounces) diced tomatoes, with their juice
- 1 can (14 ounces) coconut milk (full fat for creaminess)
- 2 cups vegetable broth
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
- Juice of 1 lime
Instant Pot Instructions:
- Sauté the Aromatics: Set your Instant Pot to the Sauté function. Add the oil, onion, garlic, and ginger, cooking until the onion is translucent, about 5 minutes. Add the curry powder, cumin, turmeric, and cayenne pepper, and sauté for another minute until fragrant.
- Add the Vegetables and Liquids: Add the sweet potato, carrots, bell pepper, zucchini, chickpeas, diced tomatoes with their juice, coconut milk, and vegetable broth. Stir to combine. Season with salt and pepper to taste.
- Cook the Stew: Secure the lid on the Instant Pot, making sure the valve is set to Sealing. Select the Manual or Pressure Cook function and set the timer for 8 minutes on high pressure.
- Natural Pressure Release: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining pressure.
- Final Touches: Open the lid and stir in the lime juice. Adjust the seasoning with more salt and pepper if necessary. If the stew is too liquid for your taste, you can set the Instant Pot to Sauté again and cook for a few more minutes to reduce the liquid.
- Serve: Garnish with fresh cilantro before serving. Enjoy your curried vegetable stew with a side of rice, naan, or your favorite grain.
Tips:
- Vegetable Size: Cut the vegetables into large, even pieces to ensure they cook through without becoming mushy.
- Natural Release is Key: Allowing the Instant Pot to release pressure naturally helps prevent the vegetables from overcooking and becoming too soft.
- Adjusting Thickness: If you prefer a thicker stew, you can mash some of the sweet potatoes and carrots against the side of the pot before serving. This will naturally thicken the stew without needing to add any flour or cornstarch.
This Instant Pot version of the curried vegetable stew is not only easy to prepare but also packs all the flavors of the original recipe into a quicker, more convenient cooking method.