Instant Pot Soy Beans Curry

A rich and creamy soybeans curry with minimal spices made in Instant pot, and that’s what I am going to share today! Check out my easy-peasy customizable soya beans curry with step-wise pictures.

Recipe Snapshot

YIELD

8 servings

1 hour

Indian

Entree

Time

cuisine

course

Carrot

– 1 cup soybeans dried rinsed and soaked for atleast 8 hours – 6 cups water divided to soak and for the beans – 1 tbsp butter – 1 tsp cumin seeds ...

Ingredients

1

– Soak the beans and sautee the onion and garlic.

2

– Now we need to dump all the ingredients, except the cream. Add the chopped tomatoes, salt, red chili powder, and curry powder.

3

– Drain the water from the soybeans and rinse it again. Add it to the Instant Pot.

4

– Now add 2.5 cups of water and cilantro. Mix it thoroughly.

5

– Close the Instant Pot. Ensure the sealing ring is in place, and the vent should be in the sealing position. Press the “Bean/Chili” button or pressure cook the curry and let the pressure release naturally.

6

– Carefully open the Instant Pot lid. Mix the curry. Now set the IP back in saute mode and add the cream.

7

– If you prefer very mild creamy curry, add ½ cup of cream, or you can add ¼ to ⅓ according to your liking. Bring it to a boil and turn off the Instant Pot.

8

– Serve warm with rice or any Indian flat-bread.

Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.

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