Instant Pot Thai Chickpea and Spinach Curry

instant pot thai chickpea and spinach curry

Skip takeout and make this restaurant favorite right in your instant pot! Easy, healthy and flavorful Instant Pot Thai Chickpea and spinach curry is delicious for weeknight dinner or meal prep. 

 

instant pot thai chickpea and spinach curry

One pot Curry. 

One pot Thai curry. 

One pot weeknight Thai curry. Always a winner, right? 

Better yet, made in my favorite Instant pot. 

You guys know how much I love my Instant PotClick here to check out more easy Instant pot weeknight dinner ideas. 

Why is this Instant Pot Thai Chickpea and Spinach Curry will soon become your favorite?

  • Easy
  • Quick 
  • Healthy
  • Basic pantry and refrigerator ingredients
  • Flavor packed
  • Fabulous for meal prepping
  • D-E-L-I-C-I-O-U-S

instant pot thai chickpea and spinach curry

Let us look at the ingredients that goes into making this One pot Thai red curry:

Canned chickpeas – Always a staple in my pantry! It is cheap, healthy, good source  of protein and comes handy in getting quick dinner on the table like 4-Ingredient salsa chickpeas or even a healthy snack – Chocolate Hummus. 

Spinach – Baby spinach is such a lovely addition in many dishes. I tend to pick up a pack every time I visit Costco <—  Tuscan Shrimp and Spinach Soup is one of the most popular recipes around here. If you are into spicy foods then check out this Curried Cashew and Spinach Soup.

Carrot – The humble root that is loaded with nutrition, fiber and most importantly everyone’s favorite veggie 

Thai red curry paste – My favorite is this curry paste  (Not a sponsored post! I truly love this product) <— SOOOO GOOD!!! Got leftover curry paste? Then, try this Thai Shrimp Noodle Soup

Coconut milk – The staple of Asian cooking! This stuff is so creamy that I substituted coconut  milk instead of heavy cream to make this Instant Pot Pasta with Tomato No-Cream Sauce and it tastes fabulous!

Chicken Stock – Adds instant flavor to any dish. You could use water or veggie stock, but I found that chicken stock made the best tasting Thai red curry. 

Flavorings – Soy sauce, honey and salt

Let us see how to make this Easy Thai Chickpea curry:

Step-1: Drain, rinse and pat dry a can of chickpeas. 

Step-2 : Saute chickpeas and Thai red curry paste for couple of minutes in an Instant Pot. 

Step-3: Add carrot and chicken stock and cook on manual for 5 minutes. 

Step-4: Release pressure and stir in coconut milk, soy sauce, honey, salt and spinach. Cook until spinach is wilted. 

Done and DONE! 

instant pot thai chickpea and spinach curry

How to serve Instant Pot Thai Chickpea and Spinach curry? 

  • with white rice 
  • cooked rice noodles
  • cooked plain spaghetti 
  • As is, like a curry soup

instant pot thai chickpea and spinach curry

instant pot thai chickpea and spinach curry

More Instant Pot Take Out Recipes:

Easy Instant Pot Cashew Chicken – No added oil! Skip takeout and make this easy instant pot cashew chicken for a quick weeknight dinner or meal prep for the week. Simply serve over plain white or brown rice.

Instant Pot Chicken Fried Rice – Chinese take-out right in your Instant pot. Packed with chunks of tender chicken, scrambled eggs, carrots and peas, this Instant pot chicken fried rice is easier and healthier. No more take-outs!!! 

Instant Pot Chicken and Kale Curry – Everyones favorite chicken curry, but made even easier in an Instant Pot and healthier with kale. This Instant Pot chicken and kale curry is an ultimate bowl of comfort food with rice or any type of flatbread.

Instant Pot Thai Curry Soup with Shrimp and Sweet Potatoes – It is the perfect cozy, comforting soup anytime!!! Loaded with shrimp, spinach and sweet potato, this Instant pot Thai curry soup is quick and easy.

instant pot thai chickpea and spinach curry
Print Recipe
5 from 1 vote

Instant Pot Thai Chickpea and Spinach Curry

Skip takeout and make this restaurant favorite right in your instant pot! Easy, healthy and flavorful Instant Pot Thai Chickpea and spinach curry is delicious for weeknight dinner or meal prep. 
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: Asian
Servings: 3 servings
Author: Maria Doss

Ingredients

Instructions

  • Heat Instant pot to saute mode. When hot, add vegetable oil and then chickpeas and red curry paste. Saute for about 2 minutes, to toast the curry paste. 
  • Press  cancel, stir in carrot and chicken stock. Close and lock lid ( making sure the valve is set to sealing) and cook on manual for 5 minutes. 
  • Release pressure as soon as the cooking time is done. Open lid and press saute mode on Instant pot. Stir in coconut milk, spinach, soy sauce, honey and salt. Let curry simmer until spinach is wilted. 
  • Let curry cool for about 5 minutes to thicken and flavors to mingle. 
  • Serve Instant Pot Thai Chickpea and Spinach Curry with cooked white rice or rice noodles. 

Notes

Chicken stock and salt - I used 33% less sodium chicken stock and used 1/4 teaspoon salt. If you use regular sodium chicken stock then you might want to omit salt or use according to your taste. 

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