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Instant Pot Coconut Curry Meatballs
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5 from 5 votes

Instant Pot Coconut Curry Meatballs & Cauliflower

Try this instant pot Coconut Curry Meatballs & Cauliflower recipe for a quick, easy, and super flavorful meal!
Prep Time10 mins
Cook Time5 mins
slow release10 mins
Total Time25 mins
Course: Main Dish
Cuisine: Beef, Pork
Servings: 4
Calories: 347kcal


  • Instant Pot



  • 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