Jackfruit Curry Stovetop Instant Pot

Featuring warming Indian spices, jackfruit, greens, and sweet potatoes, it’s a complete dinner made with wholesome ingredients (vegan, gluten-free, soy-free, and even Paleo). Despite being nutrient-rich, it feels indulgent thanks to the coconut milk and sweet potatoes, which practically melt into the curry and naturally thicken it. It’s really easy to make (even easier if you make the Instant Pot version). The leftovers are wonderful and it freezes great, making it a great option for meal prep. Jackfruit is often prepared more like a vegetable than like a fruit, and it has the remarkable ability to mimic meat. Yes, MEAT! When you shred the flesh of jackfruit, it looks and feels just like shredded pork (or chicken). And because it’s quite neutral in taste, jackfruit really takes on the flavors of the ingredients in which it’s cooked (e.g., marinate jackfruit in ancho chiles = ancho chili jackfruit that reminds you of ancho chili chicken; coat jackfruit in BBQ sauce = BBQ jackfruit that reminds you of BBQ pork). Tip: Buy jackfruit that’s canned in water or brine, not sugary syrup (and not pre-seasoned jackfruit). It’s often labeled “young” or “green” jackfruit. Canned jackfruit is pre-cut into little triangles, and you can easily shred them apart using your fingers or forks (I find the former method to be easier). Heat up the coconut oil in your Instant Pot on the Sauté mode, and once hot, add the cumin and mustard seeds for 45 seconds, tossing. Add the onions and cook 5-6 minutes to soften. Gather your ingredients! Add the garlic, ginger, and serrano pepper; stir frequently for 90 seconds. Add the ground spices, curry leaves, and salt and cook for for 30 seconds; stir frequently.

Tips for making this Jackfruit Curry

Buy canned jackfruit in water or brine, not sugary syrup (and not pre-seasoned jackfruit often sold in packs or cartons).
Add the shredded jackfruit and cubed sweet potatoes. Stir well, seal the Instant Pot, and pressure cook (high pressure) for 6 minutes. Allow a natural pressure release for 10 minutes. Stir in the tomato sauce and baby kale/spinach. Turn on the Sauté mode and simmer for 2-3 minutes, until greens are wilted. Stir in lemon juice and cilantro, and season to taste with salt/pepper. Serve jackfruit curry with rice or flatbread. Don’t have an Instant Pot and making the stovetop version? There are minor variations between the two methods, so be sure to read the Ingredient list and directions closely. Also, keep in mind, that the sweet potatoes don’t break down as much in the stovetop version, so you’ll have more distinct pieces rather than sweet potato melting into the background. If you want to thicken it, you can use a potato masher or immersion blender to blend some of the curry. Or transfer, 1/4 to 1/3 of the curry to a stand blender and blend until creamy; stir back into the remaining curry.
When using the Instant Pot, be sure to thoroughly deglaze the pot with the water and scrape up any browned bits. Doing so prevents the Instant Pot burn sensor from getting triggered. When using the Instant Pot, you’ll notice that the tomato sauce is added after the curry is pressure cooked. That’s because thick, viscous sauces, especially tomato-based ones, tend to burn in the Instant Pot during pressure cooking, so I wait to add the tomato sauce after the curry is done pressure cooking.

Substitutes for this recipe

While I do LOVE sweet potatoes in this jackfruit curry, you could also use butternut squash or another winter squash if you prefer. The curry won’t have the natural sweetness from the sweet potatoes, however. To balance the spicy and sour flavors, then, you’ll want to stir in a tablespoon of sweetener before pressure cooking (organic cane sugar, coconut sugar, agave nectar, etc.). Don’t have black mustard seeds? You can sub brown mustard seeds. I like using baby kale, but any kind of soft baby greens will work, including baby spinach. You can also use as much as you like. If you love this Jackfruit Curry, please leave a rating and review down below. And don’t forget to tag me on Instagram with your recreations!