Between juggling soccer practice, work meetings, and homework help, I discovered that my Instant Pot could recreate the deep, complex flavors of my mother’s traditional Indian cooking in a fraction of the time.
What started as desperate experiments turned into family favorites.
These aren’t your typical curry recipes – I’ve tweaked traditional methods, combined regional flavors, and even thrown in some surprising ingredients that work amazingly well.
The best part? Most of these Instant Pot Indian Curries need just 15 minutes of active prep time, giving you the freedom to help with math homework while dinner practically cooks itself.
1. Butternut Squash & Red Lentil Coconut Curry
Skip the typical pumpkin and embrace butternut squash in this protein-rich curry.
Set your Instant Pot to saute mode and bloom 2 tablespoons of curry powder with minced ginger and garlic.
Toss in vibrant cubes of roasted butternut squash, hearty red lentils simmered to perfection, velvety coconut milk for a creamy richness, and a fragrant vegetable broth that ties it all together with a savory depth
The secret ingredient? A tablespoon of almond butter adds richness and body.
Pressure cook for 8 minutes, then finish with fresh spinach and a squeeze of lime. This curry thickens beautifully as it cools, making it perfect for thermoses in tomorrow’s lunch.
2. Five-Spice Chicken Tikka Masala
This fusion twist combines the comfort of tikka masala with Chinese five-spice powder. Marinate chicken thighs in yogurt, five-spice powder, and garam masala for 15 minutes (or overnight if you’re super organized).
Using the sauté function, brown the chicken, then add your masala base: onions, tomatoes, cashew paste, and cream.
Pressure cook for 10 minutes. The five-spice adds warmth without overwhelming the traditional flavors. Finish with a pat of butter and fresh cilantro.
3. Quick Jackfruit “Meat” Vindaloo
Perfect for plant-based families, young jackfruit mimics tender pork in this Goan-inspired curry.
Saute onions, garlic, and ginger, then add canned jackfruit, potatoes, and a vibrant vindaloo paste (vinegar, kashmiri chilies, cumin, coriander).
The twist? Add a diced pear for natural sweetness to balance the heat. Pressure cook for 12 minutes. The jackfruit shreds beautifully, and the potatoes help thicken the sauce.
4. Rainbow Bell Pepper Korma
This colorful twist on korma uses a medley of bell peppers instead of just meat.
Create a smooth paste of cashews, coconut, and yogurt.
Saute whole spices (cardamom, cinnamon, cloves), add the paste, and stir in chunks of different colored bell peppers.
Pressure cook for 4 minutes – yes, just 4! The peppers stay crisp-tender, and their natural sweetness complements the rich korma sauce. Perfect for picky eaters who love color on their plate.
5. Salmon Moilee with Curry Leaves
A Kerala-inspired curry that’s ready in minutes. Season salmon fillets with turmeric and salt. In the Instant Pot, sauté curry leaves, mustard seeds, and fresh green chilies.
Add coconut milk, tomatoes, and a touch of tamarind. Place the salmon fillets on top and pressure cook for just 3 minutes.
The salmon stays perfectly moist while absorbing all the aromatic flavors. Finish with a handful of fresh cherry tomatoes for bursts of brightness.
6. Root Vegetable Rogan Josh
Transform the traditional lamb dish into a vegetarian delight.
Cube sweet potatoes, parsnips, and golden beets – their natural sweetness balances the robust spices. Sauté whole spices (cardamom, cinnamon, bay leaves) in ghee, then add ginger-garlic paste and your rogan josh spice blend.
The twist? Add a spoonful of pomegranate molasses for depth. Pressure cook for 6 minutes until vegetables are tender but not mushy.
Finish with a swirl of yogurt and fresh pomegranate seeds for crunch.
7. Mushroom & Black Bean Chettinad
This fusion curry combines South Indian Chettinad spices with meaty mushrooms and Mexican black beans.
Saute whole black peppercorns, star anise, and fennel seeds. Add mixed mushrooms (portobello, shiitake, button) and cooked black beans.
The secret? A splash of dark soy sauce amplifies the umami.
Pressure cook for 4 minutes, then finish with fresh curry leaves and coconut milk. It’s a protein-packed vegetarian curry that even meat-lovers crave.
8. Green Apple Dal Tadka
Reinvent basic dal with tart Granny Smith apples.
Rinse yellow lentils and add them to the pot with turmeric, diced green apple, and water.
Pressure cook for 6 minutes. While the dal cooks, prepare the tadka: sauté cumin seeds, garlic, dried red chilies, and curry leaves in ghee until fragrant.
The apple melts into the dal, adding a subtle sweetness and tang. Finish with the tadka and a handful of fresh dill – an unusual but delightful addition.
9. Coconut Shrimp Jalfrezi
A coastal twist on the classic jalfrezi. Marinate shrimp in lime juice and turmeric.
In the pot, sauté bell peppers, onions, and tomatoes with jalfrezi spices.
Add coconut cream (not milk) for richness, then place the marinated shrimp on top. Pressure cook for just 2 minutes – yes, that’s all it needs.
The shrimp stays perfectly tender while the vegetables maintain some bite. Finish with fresh mint and a sprinkle of toasted coconut.
10. Sweet Potato & Chickpea Dhansak
This Parsi-inspired curry combines sweet potatoes, chickpeas, and red lentils for a hearty meal.
The twist? Add a diced Asian pear for natural sweetness and texture.
Saute onions with dhansak masala, then add your ingredients and pressure cook for 8 minutes.
The sweet potato and pear partially break down, creating a thick, satisfying gravy.
Finish with a sprinkle of dried mint and a squeeze of lime. It’s naturally sweet-and-sour profile is perfect for kids.
11. Mango-Ginger Ghost Pepper Curry
This curry balances extreme heat with natural sweetness.
Start with tender chicken thighs and marinate them in yogurt with turmeric.
In the pot, saute onions with fresh ginger and a tiny amount of ghost pepper (start with 1/4 teaspoon, seriously).
Add ripe mango chunks, tomatoes, and your marinated chicken. The mango isn’t just for sweetness – it contains enzymes that help tenderize the meat.
Pressure cook for 10 minutes. Finish with cream to temper the heat and fresh cilantro.
The result is a complex curry where you taste the fruit and ginger before the gentle burn of the ghost pepper kicks in.
12. Purple Cauliflower Pasanda
This stunning curry uses purple cauliflower for visual drama and extra nutrients.
Create a rich pasanda sauce by blending almonds, cashews, and yogurt.
Saute whole spices (green cardamom, white pepper, nutmeg), add your purple cauliflower florets, and the pasanda sauce.
The twist? Add a splash of butterfly pea flower tea for an even more intense purple color. Pressure cook for 3 minutes to keep the cauliflower crisp. Finish with cream and slivered almonds. Kids love the magical color!
13. Brussels Sprouts Mappas
Reimagine the traditional Kerala-style mappas with crispy brussels sprouts.
Quarter the sprouts and sauté them until lightly charred.
Infuse the dish with aromatic curry leaves that release their earthy fragrance, a fiery kick from finely chopped green chilies, and a sprinkle of freshly grated coconut for a touch of tropical sweetness and texture.
The secret? A spoonful of poppy seed paste adds incredible texture to the sauce. Pressure cook for just 2 minutes – you want the sprouts tender-crisp.
Finish with coconut milk and a tempering of mustard seeds and curry leaves.
Even the most ardent Brussels sprouts skeptics will be won over, eagerly reaching for seconds after just one bite of this irresistibly flavorful creation
14. Five-Dal Lobster Curry
This luxurious curry combines five different lentils (toor, masoor, urad, moong, chana) with succulent lobster tails.
Cook the lentils first with turmeric and ginger for 8 minutes. Meanwhile, marinate lobster tails in saffron-infused yogurt.
After releasing pressure, add the lobster and pressure cook for just 1 minute.
The multiple lentils create an incredibly complex base for the sweet lobster meat. Finish with ghee-fried garlic and fresh dill. Perfect for special occasions!
15. Carrot-Ginger Butter Chicken
This twist on butter chicken incorporates carrot juice for natural sweetness and extra nutrients.
Marinate chicken in yogurt and tandoori spices. Saute whole spices, then blend fresh carrots with ginger and tomatoes for the base sauce.
Add cream, butter, and your marinated chicken.
Pressure cook for 8 minutes. The carrot-ginger combo adds a lovely sweetness and bright color without overwhelming the traditional butter chicken flavor. Finish with a touch of honey and kasuri methi.
Final Thoughts
What I’ve learned from developing these recipes is that Indian cuisine isn’t about rigid rules – it’s about understanding how flavors work together.
The Instant Pot isn’t just a time-saver, it’s a tool that can help you build layers of flavor that typically take hours to develop.
Don’t be afraid to experiment with unusual ingredients or combinations.
The key is balancing the core Indian spice principles with your family’s palate.
Start with smaller amounts of spices and adjust up – you can always add more heat or spice, but you can’t take it away.
These recipes are starting points; make them your own by adjusting to your family’s tastes and creating your own signature twists.
