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Low Carb Vegan Peanut Butter Red Curry Soup (gluten-free, instant pot recipe)

This warming soup is super easy to make in your instant pot, rich in protein and delicious! It’s also gluten-free and easily adaptable to accommodate allergies.
Course entree
Cuisine vegan keto
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings 3 servings
Calories 265kcal


  • 1/4 cup 64g peanut butter
  • 1/4 cup 60g Thai red curry paste
  • 2 cups 480ml vegetable broth
  • ~8oz/225g tofu
  • 1 cup 100g cauliflower florets
  • 2 cups 200g broccoli florets
  • 1 cup 70g sliced shiitake mushrooms
  • Optional garnish: crushed peanuts scallions, basil, parsley, lime juice/zest, red pepper flakes


  • Mix the peanut butter, curry paste and broth in the IP and set to "saute." Heat and stir until everything is combined, about 2 minutes.
  • Add in the remaining ingredients, cover and pressure cook on high for 2-3 minutes (see notes).
  • De-pressurize using either the "natural" or "hybrid" method. I usually use the hybrid method - let sit for about 10 minutes, then open the valve and release the remaining pressure.
  • Garnish and serve!


Cooking for 2 minutes leaves the veggies more intact, whereas at 3 minutes they're quite soft. The tofu is a little chewier at 3 minutes, though.


Serving: 1 | Calories: 265kcal | Carbohydrates: 9.5g | Protein: 16.7g | Fat: 16.6g | Fiber: 6.1g