Crisp at the edges and tender through the middle, Instant Pot Red Curry Quinoa Fried Rice is a Thai main course made with quinoa, coconut milk, and water in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Vegan Pad Thai is a vegan, vegetarian Thai main course made with rice stick noodles, tamarind concentrate, and soy sauce. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Crisp at the edges and tender through the middle, Instant Pot Thai Basil Fried Rice is a vegetarian Thai sides made with jasmine rice, water, and toasted sesame oil. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Warm, richly spiced, and built for a satisfying meal, Instant Pot Vegan Panang Curry is a vegan, vegetarian Thai main course made with oil, red onion, and ginger in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Instant Pot Vegan Drunken Noodles is a vegan, vegetarian Thai entree made with dark soy sauce, vegetarian oyster sauce, and hot sauce in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Crisp at the edges and tender through the middle, Thai Basil Tofu Stir Fry is a Thai side dish made with extra-firm tofu, dark soy sauce, and lime juice in about 18 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Warm, richly spiced, and built for a satisfying meal, Instant Pot Vegan Thai Curry Soup is a vegan, vegetarian Thai soup made with avocado oil, sesame oil, and sweet onion in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Thai Basil Eggplant is a vegetarian Thai side dish made with maple syrup, tamari, and rice vinegar in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Warm, richly spiced, and built for a satisfying meal, Vegan Thai Green Curry is a vegan, vegetarian Thai main course made with oil, red bell pepper, and carrots in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Vegan Tom Kha Gai (Thai Coconut Soup) is a vegan, vegetarian Thai soup made with vegetable broth, coconut milk, and lemongrass in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Warm, richly spiced, and built for a satisfying meal, Instant Pot Thai Pumpkin Curry with Jasmine Rice is a gluten-free Thai main course made with jasmine rice, water, and oil in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Warm, richly spiced, and built for a satisfying meal, Instant Pot Thai Peanut Tofu Pineapple Curry is a gluten-free, vegetarian Thai entree, vegetarian made with olive oil, dried red chili, and small white onion in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
