Vegan Instant Pot Thai Curry

An easy Thai-style watermelon rind curry recipe made in Instant Pot with readily available ingredients! Also, learn how to cook rice along with the curry using the pot-in-pot method in Instant Pot. A sustainable vegan curry that’s oh-so-delicious, even if I may say so myself.

Recipe Snapshot



39 mins







– Lemongrass  – Italian basil leaves  – Curry powder – Turmeric powder – Red chili powder ...



– In a blender or mixer jar, add the lemongrass, basil leaves, curry powder, turmeric powder, and red chili powder. Grind it into a smooth paste by adding water.


– Set the Instant Pot and add sesame oil. – When the oil is hot, add the chopped onions and sautee. – Then add the chopped watermelon rind, followed by potatoes and carrots. – Now add the salt and ground curry paste. Add water to the blender or mixer jar and rinse it and add it to the curry. – Mix well and turn off the Instant Pot


– In a bowl that fits inside the Instant Pot, add the rinsed rice and water. – Place the egg rack or tall trivet in the Instant Pot. – Place the rice bowl on the trivet. And close the Instant Pot. – Pressure cook.


– Once the cooking is complete, take out the rice and egg rack/trivet. – Set the Instant Pot in saute mode. Add coconut milk, soy sauce, and brown sugar. Mix well. – Add the remaining basil leaves and let the curry simmer.  – Turn off the Instant Pot and serve the curry with rice.


– Enjoy!

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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