Thank you Farm Rich for sponsoring this post. All content and opinions are entirely my own.
Try this instant pot Coconut Curry Meatballs & Cauliflower recipe for a quick, easy, and super flavorful meal!
I’m still fairly new at developing my own recipes using a pressure cooker. I’ve actually only had mine a few months, but I seriously love it! Being able to throw together a meal in minutes and let the instant pot do the work is such a huge timer saver. And, the best part, the flavor is amazing. It’s like you’ve been cooking for hours!
Farm Rich is the brand that celebrates doing it “your way,” and that’s exactly what I did with this recipe! I wanted to try something a little different. I love all things curry, and decided to use Farm Rich Homestyle Meatballs for the protein in this instant pot curry recipe. Their Meatballs are seasoned to perfection, fully cooked, and quick frozen. You can easily use them in all types of recipes with all types of cooking techniques. It makes this recipe even more effortless to use pre-made meatballs, especially when you’re not compromising quality or flavor!
I’ve actually been eating Farm Rich snacks and appetizers for as long as I can remember! Their Mozzarella Sticks and Loaded Potato Skins have been favorites of mine since childhood! You can find a variety of their products in the frozen food section of your local grocery store. I buy them at Walmart. Check the product locator on the Farm Rich website to find a store near you!
Okay, now for even more yummy stuff. Here’s how you cook up this flavor-packed dish…
Pressure Cooker Coconut Curry Meatballs and Cauliflower
To prepare for this recipe, slice the shallot into thin strips and mince the garlic. Cut the cauliflower into large pieces and roughly chop the cilantro. Have all of the other ingredients out and ready to go!
Set your pressure cooker to sauté and add the olive oil. Once the oil is hot, add the curry powder and cook for 1-2 minutes. This step helps to bring even more flavor out of the curry spices.
Next, add the shallot and garlic and cook for 2-3 minutes, until just softened. Turn off the sauté function.
Add the can of coconut milk, tomato sauce, sugar, and Farm Rich Meatballs to the pot. Top with the cauliflower. The reason I leave the cauliflower in larger pieces is so that it doesn’t break up too much when cooking it.
Put the lid on the pressure cooker and set it to pressure cook on high for 5 minutes. Do a natural release for 10 minutes, then do a quick release.
Serve over rice or noodles, if desired, and top with chopped cilantro.
Note: I attempted several times to prepare this recipe with the rice in the pressure cooker with poor results. The extra liquid needed to properly cook the rice waters down the other flavors. For best results, I would recommend cooking rice or noodles separately while your curry is in the pressure cooker.
Instant Pot Coconut Curry Meatballs & Cauliflower
- 2 tablespoons extra virgin olive oil
- 2 tablespoons curry powder
- 1 large shallot * sliced thin
- 2 cloves garlic * minced
- 1 13.66oz can unsweetened lite coconut milk
- 1 8oz can tomato sauce
- 1 tablespoon granulated sugar
- 24 pre-cooked meatballs * can use frozen
- 1 medium head cauliflower * cut into large chunks
- 1/4 cup loosely packed cilantro leaves * roughly chopped, optional garnish
- Turn your Instant Pot onto the sauté function and add the olive oil.
- Once the pot is hot, add the curry powder and cook for 1-2 minutes.
- Add the shallot and garlic and cook for 2-3 more minutes, until just soft.
- Turn off the sauté function and stir in the coconut milk, tomato sauce, and sugar.
- Add the meatballs carefully to avoid splashing and top with the chunks of cauliflower.
- Put the lid on the instant pot and set to pressure cook on high for 5 minutes.
- Once the curry is done cooking, allow the pot to do a 10 minute natural release, then do a quick release.
- Serve the curry over rice or noodles, if desired, and top with chopped fresh cilantro.
Tips and Techniques for the Best Instant Pot Coconut Curry Meatballs
- Make your meatballs ahead of time or use frozen meatballs to save time.
- Leave the cauliflower in larger pieces so that it doesn't become too mushy and break up too much as it cooks.
- Do not attempt to cook rice in with the curry. I attempted this several different ways and the results were far from ideal. For best results, I would recommend preparing rice, noodles, or quinoa separately on the stove top while the curry is cooking in the Instant Pot.