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.

Course Main Course

Cuisine Asian

Keyword instant pot thai chickpea curry

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 317kcal

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 ¼ teaspoon salt. If you use regular sodium chicken stock then you might want to omit salt or use according to your taste.

Nutrition