Instant Pot Vegetable Korma Recipe – Easy Indian-American Fusion with Coconut Milk (Ready in 30 Minutes!)

The Accident That Created My Favorite Fusion Dish

It all started on a rainy Tuesday when my grocery delivery got mixed up. Instead of heavy cream, I received coconut milk—and my planned “authentic” North Indian korma took an unexpected turn.

With guests arriving in an hour, I improvised:

• Swapped cream for coconut milk (hello, vegan twist!)

• Added almond butter for richness (no cashews on hand)

• Tossed in sweet potatoes (because why not?)

The result? A creamy, slightly sweet, aromatic Veg Korma that had everyone asking for seconds. Now, this Indian-American fusion version is my most-requested recipe—and today, I’m sharing how to make it in your Instant Pot for maximum flavor with minimal effort!

Ingredients for Instant Pot Veg Korma (Serves 6)

Main Ingredients:

• 2 tbsp ghee or coconut oil (30ml)

• 1 large onion, finely chopped (150g)

• 3 garlic cloves, minced (15g)

• 1 tbsp ginger, grated (10g)

• 1 cup mixed bell peppers, diced (120g)

• 1 large sweet potato, cubed (300g)

• 1 cup cauliflower florets (100g)

• 1 cup green peas (frozen or fresh) (150g)

• 1 can (14oz/400ml) coconut milk

Spices & Flavor Boosters:

• 2 tsp garam masala (6g)

• 1 tsp turmeric (3g)

• 1 tsp cumin (3g)

• 1 tsp coriander powder (3g)

• ½ tsp cayenne (optional) (1g)

• 2 tbsp almond butter (30g)

• 1 tbsp tomato paste (15g)

• Salt to taste

For Garnish:

• Fresh cilantro, chopped

• Slivered almonds

• Lime wedges

Step-by-Step Instant Pot Instructions

1. Sauté the Aromatics (5 mins)

1. Press “Sauté” on your Instant Pot. Add ghee/oil.

2. Once hot, add onions and cook until translucent (~3 mins).

3. Stir in garlic, ginger, and spices (garam masala, turmeric, cumin, coriander). Cook for 1 minute until fragrant.

2. Layer the Veggies (2 mins)

1. Add bell peppers, sweet potatoes, and cauliflower. Stir to coat with spices.

2. Pour in ½ cup water to prevent burning.

3. Pressure Cook (6 mins)

1. Secure the lid. Set to High Pressure for 4 minutes.

2. Once done, quick-release the pressure.

4. Finish the Sauce (3 mins)

1. Stir in coconut milk, almond butter, tomato paste, and peas.

2. Select “Sauté” again and simmer for 2-3 minutes until creamy.

5. Serve & Garnish

• Top with cilantro, almonds, and a squeeze of lime.

• Pair with basmati rice, naan, or quinoa for a complete meal.

Nutrition Facts (Per Serving)

Nutrition values are approximate and may vary based on ingredients used.

Food Safety Notes

• Store leftovers in an airtight container for up to 3 days.

• Reheat thoroughly until steaming hot (165°F/74°C).

• For vegan version, ensure almond butter and coconut milk are certified vegan.

Why This Fusion Korma Wins Every Time

✅ Faster than takeout – Ready in 25 minutes
✅ Meal-prep friendly – Flavors deepen overnight
✅ Customizable – Swap veggies based on season

FAQs for Instant Pot Veg Korma :

1. Can I make this korma without an Instant Pot?
Absolutely! Here’s how to adapt:

• Stovetop: Simmer covered for 20 mins (add ½ cup extra liquid)

• Slow cooker: Cook on low 4-5 hours

• Air fryer: Not recommended for this saucy dish

2. What’s the best coconut milk substitute?
Try these global alternatives:

• Greek yogurt + water (for tang)

• Cashew cream (soak ½ cup cashews overnight)

• Evaporated milk (non-vegan option)

• Silken tofu blend (high-protein)

3. Why is my korma sauce too thin?
3 quick fixes:
✓ Mix 1 tsp cornstarch with 2 tbsp cold water, stir in
✓ Simmer uncovered 5 more minutes
✓ Add 1 tbsp ground almonds

4. Can I use frozen vegetables?
Yes, but:

• No need to thaw (adds cooking liquid)

• Reduce pressure time to 3 minutes

• Best options: Peas, carrots, green beans

• Avoid watery veggies like zucchini

5. How spicy is this recipe?
On a 1-5 scale:

• As written: 2/5 (mild)

• For heat: Add ½ tsp cayenne or 1 minced green chili

• For kids: Omit cayenne, use ½ tsp paprika

6. What protein can I add?
International twists:

• Paneer (Indian classic)

• Chickpeas (vegan)

• Tofu (press first)

• Shrimp (add after pressure cooking)

7. Can I freeze leftover korma?
Yes! Pro tips:

• Freeze without garnishes

• Use within 3 months

• Thaw overnight, reheat with splash of water

• Texture may soften slightly

8. Is almond butter essential?
It adds richness, but try:

• Cashew butter (traditional)

• Tahini (Middle Eastern twist)

• Sunflower seed butter (nut-free)

• 2 tbsp heavy cream (non-vegan)

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