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Instant Pot Fish & Veggie Curry
Course
Main Course
Cuisine
Vietnamese
Keyword
catfish fillets, coconut milk, Fish & Veggie Curry
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
15
minutes
minutes
Servings
6
Calories
2150
kcal
Author
Corrie
Ingredients
1 ½
lb
catfish fillets
2
cups
carrots
peeled and sliced
1
red bell pepper
seeded and sliced
1
medium
zucchini
chopped
2
tablespoon
green curry paste
1
tablespoon
fish sauce
2 (14-ounce)
cans
coconut milk
2
cups
water
Instructions
In the pot of Instant Pot, add all the ingredients and stir to combine.
Secure the lid and turn to “Seal” position.
Select “Soup” and just use the default time of 60 minutes.
Press “Cancel” and do a quick release.
Carefully, remove the lid and serve hot.
Nutrition
Calories:
2150
kcal
|
Carbohydrates:
35
g
|
Protein:
40
g
|
Fat:
221
g
|
Saturated Fat:
194
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
10
g
|
Cholesterol:
66
mg
|
Sodium:
454
mg
|
Potassium:
2919
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
8659
IU
|
Vitamin C:
45
mg
|
Calcium:
231
mg
|
Iron:
34
mg