Try this Instant Pot Coconut Curry Meatballs & Cauliflower recipe for a quick, easy, and super flavorful meal that can be ready and on the table in just 30 minutes!
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I’m still fairly new at developing my own recipes using an Instant Pot. I’ve had mine for awhile now and really love it, though. 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!
I usually make Coconut Curry Chicken and Cauliflower, or Vadouvan Chicken Curry. As usual, I made those dishes way too many times and had to come up with a slightly different variation to keep the family from getting tired of eating the same thing over and over. Enter Coconut Curry Meatballs!
Why This Recipe Works
- This is an easy recipe that can be made in just 30 minutes if you use pre-made, pre-cooked meatballs.
- Meatballs are a unique, yet delicious spin, on traditional curry recipes.
- Adding cauliflower to the pot, makes this an all-in-one meal. You can also serve it over rice, cauliflower rice, noodles, or quinoa.
How to Make Instant Pot Coconut Curry Meatballs and Cauliflower
Prep!
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!
Tip: have your meatballs made and pre-cooked ahead of time to save time. You can also use frozen meatballs for this recipe.
Create!
Set your Instant Pot 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, so don’t skip it.
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 meatballs to the pot. Top with the cauliflower.
Tip: leave the cauliflower in larger pieces is so that it doesn’t break up too much as it cooks under pressure.
Put the lid on the Instant Pot and set it to pressure cook on high for 5 minutes. Do a natural release for 10 minutes, then do a quick release.
Present!
Serve topped with chopped fresh cilantro, if desired.
You can enjoy this curry dish right out of the pot, or serve over rice, noodles, or quinoa. For a lower carb version, try it over cauliflower rice!
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.
FAQ’s
- Can you cook raw meatballs in the Instant Pot? Yes, you can cook raw meatballs in an Instant Pot, but they typically require more cooking time than this recipe calls for. I have not personally tested this recipe using raw meatballs and am unable to give you precise cooking instructions for this scenario.
- How do you do a natural release on an Instant Pot? A natural release on an Instant Pot is simply allowing the pot’s pressure to slowly decrease without you having to do a thing. The timer on the front of the Instant Pot will automatically begin to count up once the food is done cooking. If a recipe calls for a natural release for a certain amount of time, you will know when you’ve reached that time by watching the timer on the front.
- What is a quick release on an Instant Pot? A quick release on the Instant Pot is done by turning the pressure valve on the top of the pot to the vent position. Be very careful when you do this to avoid being hit with some of the stream and water that may vent out. I usually push the valve to vent with the back of a long spoon.
Other Recipes to Try
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Instant Pot Coconut Curry Meatballs & Cauliflower
Equipment Needed
Ingredients
- 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
Instructions
- 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.
Notes
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.
** Nutritional information is an estimate and will vary
Nutrition
This recipe was originally published on May 3, 2018. It was updated with more thorough instructions, tips, techniques, and FAQ’s in September 2019.
