Pressure Cooker Curry Sauce – Healthy Instant Pot Freezer Meals
Pressure Cooker Curry Sauce
Prep Time
10 mins
Cook Time
4 mins
Total Time
14 mins
Pressure Cooker Curry Sauce. Fully loaded pressure cooker curry sauce with all my favourite vegetables and Indian spices to make the perfect creamy, yet healthy Instant Pot freezer meal.
Keyword: Pressure Cooker Curry Sauce
Servings: 6
Calories: 182 kcal
Recipe Ingredients:
  • 2 Kilos Butternut Squash peeled and diced
  • 500 g Carrot peeled and diced
  • 2 Medium Onions peeled and diced
  • 250 ml Vegetable Stock
Curry Sauce Marinade:
  1. Place into a bowl your marinade ingredients and mix well. Put to one side.
  2. Place into the Instant Pot 2 Kilos your Butternut Squash, 500g Carrot, 2 Medium Onions and 250ml Vegetable Stock.
  3. Then throw in half your curry sauce marinade ingredients.
  4. Cook for 4 minutes on high pressure and use quick pressure release.
  5. Blend with the rest of the marinade until smooth and load into freezer containers.
Recipe Notes

You can use this Pressure Cooker Curry Sauce as your base for many homemade curries. Simply add your choice of protein to the sauce.

Nutrition Facts
Pressure Cooker Curry Sauce
Amount Per Serving
Calories 182 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 238mg 10%
Potassium 1268mg 36%
Total Carbohydrates 43g 14%
Dietary Fiber 9g 36%
Sugars 11g
Protein 4g 8%
Vitamin A 821.4%
Vitamin C 74%
Calcium 17.1%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.