Instant Pot Green Curry

This was delicious. I will definitely be making this again. Thanks for the recipe!

Made this tonight for dinner the ONLY difference I used Green Thai Curry mix. It’s a HIGE hit in my Hale. Thank You for sharing your Amazing Recipe. Will be making this again 4 sua.

I didn't have broccoli, so I used a little more cauliflower and 1.5 c. of frozen mixed veggies (corn, peas, green beans, and carrots). Also, I used miso paste instead of green curry paste and added a touch of curry powder. I don't like much spice, so kept it simple. Many other comments indicated the veggies got overdone, so I just used the soup mode, without pressure cooking the potatoes and cauliflower first. It ended up taking longer overall for the potatoes and cauliflower to get tender, but the flavor was great. Definitely repeatable.

I made this last night - was so easy and quick!
I swapped sweet potatoes for the white potatoes, and I serve it on a bed of spinach...the hot curry wilts the spinach and I get my greens.
Can't wait to make it again.

Hey Karissa, we're new Instant Pot owners and tried your recipe tonight. We liked it but were confused about cooking in Soup Mode without the lid on. Our newer Instant Pot just beeps constantly and shows the "Lid" notification when we do so. Is it actually still doing anything during this? Thanks!

The flavors are great, but my veggies came out very over cooked and mushy. Not sure where I went wrong, I’ll try again though!

I made this tonight was it was amazing. & super easy too. Thank you!! This will definitely be a new staple in our household! Yum!

My family loves this recipe, even my incredibly picky 5 year old! It’s become a staple in our house. Thank you for this winner!

I added diced tofu and cumin. It’s delicious! Thanks for the recipe! Does it freeze?