Instant Pot Coconut Curry Meatballs & Cauliflower
Try this instant pot Coconut Curry Meatballs & Cauliflower recipe for a quick, easy, and super flavorful meal!
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.
** Nutritional information is an estimate and will vary
Serving: 1serving | Calories: 347kcal | Carbohydrates: 13g | Protein: 17g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 378mg | Potassium: 794mg | Fiber: 3g | Sugar: 7g | Vitamin A: 345IU | Vitamin C: 57.2mg | Calcium: 60mg | Iron: 2.7mg