Thai Green Curry topped with peppers and lime wedges on a white plate with black chopsticks on top

Instant Pot Jackfruit Thai Green Curry

I have a recipe here that is beyond simple and super flavorful – Instant Pot Jackfruit Thai Green Curry. It’s vegetarian, yet even the meat eaters in the house won’t feel like they’re missing anything when they take a bite!

This recipe only uses 3 ingredients (not including water) and then you can serve it up with rice, roasted peanuts, cilantro, red peppers, lime wedges, and more. Pro tip: cook jasmine rice in coconut milk instead of water for a super flavorful coconut rice – you can use this with all kinds of meals, including this jackfruit curry dish.

The base of this recipe is the sauce. It’s a new sauce from San-J, which has been making gluten-free soy sauce for years and years. They have three new Slow & Pressure Cooker Sauces, Thai Green Curry, Korean BBQ, and Hawaiian Teriyaki. I’ve used their Thai Green Curry Sauce in this recipe. This sauce has hints of coconut and lime with other ingredients like basil, jalapeño peppers, and ginger.

These new sauces are unique because they are all organic, non-GMO, and gluten free and contain ingredients that you’d recognize, not some mashup of mystery ingredients. These sauces work great for pressure cooking, slow cooking, and even as a simmer sauce, and best of all – they save us time in the kitchen! This sauce was surprisingly fresh tasting and it is so simple to use.

If you’ve never had jackfruit before, this is an excellent recipe to introduce you to it. And, if you don’t have an Instant Pot, no worries! You can make this in a slow cooker instead, just omit the water and cook on low for 4-5 hours.

Get more gluten-free Instant Pot recipes.

Thai Green Curry on a bed of rice topped with peppers, microgreens and lime wedges on a white plate with black chopsticks

5 from 1 vote
Thai Green Curry topped with peppers and lime wedges on a white plate with black chopsticks on top
Print Recipe

Instant Pot Jackfruit Thai Green Curry

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Thai
Servings: 4 servings
Calories: 324kcal
Author: Gluten Free & More


To serve:

  • Rice
  • Roasted peanuts
  • Cilantro leaves
  • Red pepper slices
  • Lime wedges


  • Place the jackfruit, sauce, kale, and water in the pressure cooker. Stir to combine. Secure the lid, set the valve to the sealing position and cook at high pressure for 15 minutes. Release the steam, remove lid, and stir.
  • Serve over rice with toppings of choice.


Can also be made in a slow cooker. Omit the water and cook on low for 4-5 hours.


Nutrition Facts
Instant Pot Jackfruit Thai Green Curry
Amount Per Serving
Calories 324 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 1074mg45%
Potassium 501mg14%
Carbohydrates 64g21%
Fiber 3g12%
Sugar 10g11%
Protein 3g6%
Vitamin A 3351IU67%
Vitamin C 41mg50%
Calcium 187mg19%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Curry Instant Pot Jackfruit Kale San-J Slow Cooker Thai
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