Instant Pot Jackfruit Thai Green Curry
Servings: 4 servings
Calories: 324kcal
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
Can also be made in a slow cooker. Omit the water and cook on low for 4-5 hours.
Nutrition
Calories: 324kcal | Carbohydrates: 64g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1074mg | Potassium: 501mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3351IU | Vitamin C: 41mg | Calcium: 187mg | Iron: 2mg