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    Home Β» Recipes Β» Instant Pot

    Instant Pot Thai Chickpea and Spinach Curry

    June 18, 2019 by Maria Doss 7 Comments

    Jump to Recipe - Print Recipe

    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.Β Always a winner, right?

    Better yet, made in my favorite Instant pot.

    You guys know how much I love my Instant Pot! 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 sourceΒ  of protein and comes handy in getting quick dinner on the table likeΒ 4-Ingredient salsa chickpeas, Chickpea and Spinach Curry 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 <---Β Β Tuscan Shrimp and Spinach SoupΒ is one of the most popular recipes around here. If you are into spicy foods then check out thisΒ 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 isΒ this curry paste Β (Not a sponsored post! I truly love this product)Β <--- SOOOO GOOD!!! Got leftover curry paste? Then, try thisΒ Thai Shrimp Noodle Soup

    Coconut milk - The staple of Asian cooking! This stuff is so creamy that I substituted coconutΒ  milk instead of heavy cream to make thisΒ Instant Pot Pasta with Tomato No-Cream SauceΒ 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

    instant pot thai chickpea and spinach curry
    instant pot thai chickpea and spinach curry

    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?Β 

    • 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 ChickenΒ 

    Instant Pot Chicken Fried RiceΒ 

    Instant Pot Chicken and Kale CurryΒ 

    Instant Pot Thai Curry Soup with Shrimp and Sweet Potatoes

    Instant Pot Thai Chicken Fried Rice

    instant pot thai chickpea and spinach curry
    Print Recipe
    4.80 from 10 votes

    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
    Keyword: instant pot thai chickpea curry
    Servings: 3 servings
    Author: Maria Doss

    Ingredients

    • 2 tablespoons vegetable oil
    • 1 X 15 ounce can chickpeas, drained, rinsed and patted dry
    • 3 tablespoons Thai red curry paste
    • 2 carrots, peeled and cut into very thick slices
    • 1 cup chicken stock, refer notes
    • 1 cup coconut milk
    • 2 large handfuls baby spinach
    • 1 tablespoon soy sauce
    • 1 tablespoon honey
    • salt, as required

    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 ΒΌ teaspoon salt. If you use regular sodium chicken stock then you might want to omit salt or use according to your taste.Β 

    Some ofΒ theΒ links above are affiliate links, which pay me a smallΒ commission for my referral at no extra cost to you!Β I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Β Thank you for supportingΒ kitchenathoskins.com

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

    « Cold Chicken Pasta Salad with Pesto
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    Reader Interactions

    Comments

    1. Kelly Lynns Sweets and Treats

      June 18, 2019 at 5:00 pm

      I love that chickpeas are the star in this dish! Definitely a healthy, yet hearty meal. And totally need to try your chocolate chickpeas! YUM!

      Reply
    2. Katherine | Love In My Oven

      June 20, 2019 at 9:43 pm

      5 stars
      Bookmarking and making this week! We're Instant Pot twinning, Maria. I love anything Thai so I know I will love this one!

      Reply
    3. JeremyK

      March 25, 2020 at 9:04 pm

      What pressure (Low Normal, high) do you use when cooking? Temperature (Low, Normal, high)?
      Do you have any calorie, carbs, and or serving size info for this recipe?

      Reply
      • Maria Doss

        March 25, 2020 at 11:14 pm

        Hi Jeremy,
        - It is always high pressure and normal temperature
        - Serving size is 3
        - I do not have calorie/carbs as of now, but here are a few online resources that might offer some help :
        https://recipes.sparkpeople.com/recipe-calculator.asp
        or
        https://happyforks.com/analyzer
        Hope it helps:)

        Reply
    4. Nana9

      April 01, 2022 at 4:34 am

      5 stars
      When my husband says β€œYou can make this again”; I know it’s a winner. I only added one thing to give it more spice and that was Chili Garlic Sauce. Thank you for such an easy, tasty dish.

      Reply
    5. LaDell

      January 22, 2023 at 4:21 am

      Love this and made it tonight doubling the recipe to have later in the week. Almost always have these ingredients making this one that I keep in rotation. To give it a little more kick, I add Chili sauce or red pepper flakes.

      Definitely will try more of your WFPB recipes.

      Reply
      • Maria Doss

        January 22, 2023 at 5:15 am

        Glad you loved it hun, have a wonderful day - Maria

        Reply

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