This instant pot creamy red curry pasta is this perfect quick, easy, and delicious weeknight meal. It’s loaded with flavor and is ready in less than 30 minutes.
- 2 tablespoons oil
- 2 green onions, sliced
- 6 cloves garlic, minced
- 1-inch fresh ginger, grated
- 1 to 4 tablespoons Thai red curry paste* (see notes)
- 4 ounces mushrooms, sliced
- 1 large bok choy, chopped in 1-inch pieces
- 1 small eggplant, cut into strips
- 1 red bell pepper, cut into strips
- 2 1/2 cups vegetable broth
- 1 (14-ounce) can coconut milk
- 1/3 cup unsweetened smooth peanut butter
- 2 tablespoons soy sauce (or tamari)
- 1 tablespoon maple syrup (or liquid sweetener of choice)
- 12 ounces rotini pasta
- 2 big handfuls of baby spinach
- Sesame oil
- Salt and pepper, to taste
- Set your instant pot to the saute setting. Add in the oil and allow it to heat up, then add in the garlic, onions, and ginger. Cook until fragrant or about 1 minute.
- Add in the red curry paste and cook for an additional minute or so, until it becomes fragrant and evenly coats the veggies.
- Next, add in a pinch of salt and pepper, along with the mushrooms, box choy, eggplant, and bell peppers. Mix until well incorporated.
- Pour in the vegetable broth, coconut milk, peanut butter, soy sauce, and maple syrup. Mix until everything is well combined and as smooth as you can get it. If you have a few chunks of peanut butter, no worries! As it heats, the peanut butter will begin to “melt” into the broth. Taste the broth and add additional curry paste if desired.
- Add in the rotini and mix through. Try to press it down so all of the noodles are covered in liquid.
- Put the lid on the pressure cooker and cook on high pressure for 7 minutes.
- Once it has finished, do a quick release. We like to release the pressure with a towel over the valve to control the steam a bit.
- Taste and add additional salt and/or pepper to taste.
- Add in 2 handfuls of baby spinach, a drizzle of toasted sesame oil, and the juice of half a lime. Mix through. The pasta will be a bit watery but as it sits and cools it will thicken.
- Serve as is or with a sprinkle of cilantro, green onions, and a big squeeze of lime.
- This recipe was adapted from The Omnivore Cookbook.
- The amount of red curry paste may depend on the brand that you use since some are spicer than others. If you want to be safe, you can start with just 1 tablespoon and add more as needed later on when you taste the broth.
- Green curry paste would also be very tasty in this! You could even try making one of your own.
- Since this is a one-pot recipe, the recipe will thicken over time, especially when stored as leftovers in the refrigerator. Don’t worry though, it is still so delicious!!
- You can change up the vegetables based on your preference.
- Soy sauce could be replaced with tamari or even coconut aminos or liquid aminos. These may vary in sodium so you can just add more or less to your taste!
- If you don’t have a pressure cooker, however, find a stovetop version of this recipe here.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Entree
- Method: Instant Pot
Keywords: red curry, pasta, entree, creamy, instant pot, one pot, 30 minutes