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.
Instant Pot Jackfruit Thai Green Curry
Ingredients
- 2 (14 ounce) cans young jackfruit in water or brine, drained
- 1 (12 ounce) pouch San-J Slow & Pressure Cooker Thai Green Curry Sauce
- 2 cups chopped kale leaves
- ½ cup water
To serve:
- Rice
- Roasted peanuts
- Cilantro leaves
- Red pepper slices
- Lime wedges
Instructions
- 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.
Notes
Nutrition
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