Instant Pot Vegan Jackfruit with Potato Curry

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This Instant Pot Vegan Jackfruit with Potato Curry recipe is so amazing and flavorful, made with simple ingredients it will be a favorite of yours as it is of mine.

Instant Pot Vegan Jackfruit with Potato Curry

My readers who have been following my website for a while now know that my curry recipes like my Jamaican Spicy Potato Curry and my Curry Cabbage recipe are simple yet they give a flavor punch.

Instant Pot Vegan Jackfruit with Potato Curry

What is Curry Powder Made Of?

I create curry recipes that have ingredients that most readers can find anywhere in the world so there is little frustration on the part of the reader and we can get the same results and taste with their final dish.

Here is my reasoning, curry powders are interpretations of the cooks and are usually based on the ingredients that are popular in the location where that cook lives.

Various types of curries can be found all over the world, places like India, Thailand, Jamaica, Japan, China, Guyana, Trinidad have all unique curry dishes.

The word ‘curry’ originates from the Tamil word Kari which means, ” sauce or relish for rice” and it is an anglicization of the Tamil word used to interpret the variety of dishes from Southeastern Asian countries.

Instant Pot Vegan Jackfruit with Potato Curry

For instance, Thai curries are usually made from a curry paste which includes fresh herbs such as, galangal, lemongrass, kefir lime leaves and chilis cooked in coconut milk.

Thai curries place more emphasis on fresh herbs that are popular in that region. When I first saw galangal at my local Asian supermarket many years ago,

I was so intrigued by it because it looked a lot like ginger which we used in our Jamaican curries.

However, Indian curries tend to use more dry spices, where these dry spices were individually added while cooking. The concept of using a pre-ground dry spice blend referred to as ‘curry powder’ was first started by the British around the 17th Century.

The spice blend included a mix of turmeric, coriander, cumin, fenugreek, chilis and more. Note that the turmeric gives curry powder its yellow color.

This blend differs from country to country and even within the country, there are lots of different variations.

Instant Pot Vegan Jackfruit with Potato Curry

How To Make Instant Pot Vegan Jackfruit with Potato Curry

I added the jackfruit to my curry because it has a great meatlike texture similar to chicken.

So for my Instant Pot Vegan Jackfruit with Potato Curry recipe,

I am going to break the rule and include Italian seasoning in my recipe and you are going to just love the outcome. So amazing and so flavorful.

I used, Not Chicken Vegetable Bouillon but you can substitute it with vegetable broth or your favorite vegetable bouillon. For this recipe, I used this brand of curry powder.

I also added Jamaican style gluten-free dumplings using this gluten-free flour

What is Jackfruit?

Jackfruit is a tropical fruit that resembles breadfruit. It is sold fresh, canned or frozen in West Indian, Asian, or Latino stores.

The ripe fruit is yellow, sweet and eaten as a fruit. The green fruit has white flesh and it is cooked as a vegetable.

Check out my other amazing Instant Pot Recipes:

  1.  Lentil Soup
  2.  Jamaican Rice And Peas
  3. Split Pea Soup
  4. Instant Pot Jamaica Split Pea Soup
  5. Instant Pot Mexican Rice

Make sure to use green jackfruit that is in water and not ripe jackfruit that is sweetened. You can find green jackfruit in most health food stores,

in Trader Joe’s and Asian supermarkets. If you make the curry and it is too thin, you can turn the Instant pot off then set on saute and cook stirring until thick enough.

If you make this recipe, snap a photo and hashtag #healthiersteps  — we love to see your recipes on InstagramFacebook & Twitter!

Also please leave a star rating ;-)

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Watch Video Instant Pot Jack Fruit With Potato Curry




(Per 100g)
  • Energy: 267 kcal / 1116 kJ
  • Fat: 17 g
  • Protein: 5 g
  • Carbs: 27 g

Cooking Time

  • Preparation: 20 min
  • Cooking: 10 min
  • Ready in: 30 min
  • For:
  • 8 servings


Jamaican-Style Dumplings


  1. Plug in your Instant Pot and press saute mode button. Add oil, once heated add dry spices, curry powder, paprika, cumin, turmeric, thyme and cook for a minute stirring constantly.
  2. Add onion, garlic, ginger, spring onion and cook until for 2 minutes or until onions are soft. Add jackfruit, potato, carrots and stir to coat.
  3. Add coconut milk, vegetable broth or bouillon plus water, Italian seasoning, cayenne pepper, and dumplings stir.
  4. Close Instant Pot lid and press manual mode for 10 minutes. When finished, allow Instant Pot to natural release for 10 minutes. Carefully release the knob to release the remaining pressure. Remove lid, stir in cilantro leaves, crush some of the potatoes to thicken curry and check seasonings.

Jamaican Style Dumplings

  1. To prepare dumplings, combine flour and salt in a medium bowl, add water and mix to combine. Using hand knead dough to form a smooth ball. Take small pieces of dough and roll between palms of your hand to form cylindrical shapes or balls and drop on top of the curry.


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Instant Pot Jackfruit And Potato Curry

Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

Please Leave a Comment and a Rating

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  1. Saskia
    December 21, 2020

    I don’t have an instant pot. How long would you simmer this in a regular pan?

    • Michelle Blackwood, RN
      December 21, 2020

      Saskia, it could take anywhere from 30 minutes to 50 minutes. Just bring to a boil, reduce heat to a simmer and cook until it has the thickness you desire.

      • Saskia
        January 2, 2021

        Thank you, it was absolutely delicious! I should remember to double the batch next time I make it. I put one half in the freezer and when thawed and heated up it tasted equally delicious.

  2. Erica
    October 23, 2020

    Lovely recipe! Thanks for posting :) delicious 😋

  3. Michelle
    October 16, 2020

    This recipe is amazing! Cooking it for the second time this week!

  4. Jodi
    September 23, 2020

    Hi There, can this be frozen?

  5. Janet
    June 29, 2020

    I am a relatively new vegan, and my daughter has recently expressed an interest. She agreed to try it for a week, so I looked for recipes I knew she would enjoy. This did not disappoint. The flavor was wonderful and both my daughter and I loved it. Can’t wait to try more recipes from your site.

  6. c
    June 17, 2020

    This recipe was so delicious! We are trying to transition to vegan and this was a simple recipe that tasted so delicious! I LOVED the addition of the dumplings and it made enough for at least 2-3 days of meals!!

    • Michelle Blackwood, RN
      June 17, 2020

      Thank you so much for your feedback. I really appreciate it. I’m so happy you enjoyed it.

    • Lisa
      October 15, 2020

      Can this be made without an instant pot

      • Michelle Blackwood, RN
        October 15, 2020

        I’m sure it can Lisa, just cook for longer.

      • Lisa
        October 15, 2020

        After reading the other comments I see you can cook on the stovetop or slow cooker. But I have another question. Do you cook the jackfruit first?

  7. Buffy
    May 12, 2020

    Do I have to use gluten free flour or can I use anything? All purpose?

  8. Faye
    April 19, 2020

    Thank you for this recipe! It is easy, healthy and tasty!! I’ve made this twice! :)

  9. Rebeca
    February 27, 2020

    Very tasty, fast and filling. I took another commenter’s advice and squeezed some lime on it and I like it even better. Thank you!

  10. Maxene
    November 9, 2019

    As always your recipes …and I have tried many…never disappoint. I shared another great …the Rasta Pasta…with others recently and it basically ‘ knocked their socks off’. Lol. So good! Best pasta recipe ever!

    • Michelle Blackwood
      November 9, 2019

      Thank you Maxene, I’m so happy you are enjoying my recipes. I really appreciate your feedback, thank you for sharing my recipes with your love ones!

  11. Briana Hubbard
    October 27, 2019

    made this today. its cool and rainy. its like a hug in a bowl!

    • Michelle Blackwood
      October 27, 2019

      Briana that’s awesome, I’m so happy it brought you much comfort. Thank you for sharing your feedback.

  12. Dawn Lucas
    October 14, 2019

    Going to make this but wanted to ask if I double or triple the recipe do I also adjust the time?

    • Michelle Blackwood
      October 14, 2019

      Please don’t double the recipe if you are making it in a 7 qt Instant Pot. The recipe as written is just the right volume (2/3 full) from what I remember. Since the recipe has vegetables, you wouldn’t need to adjust the time if you are using a larger pressure cooker.

  13. Erin
    August 18, 2019

    This looks yummy! I have all ingredients but the scotch bonnet pepper! Is there something I can use in its place, maybe cayenne pepper?

    • Michelle Blackwood
      August 18, 2019

      Yes cayenne pepper will work 1/4 teaspoon or to taste.

      • Amanda
        October 30, 2019

        I made this last night – this recipe is incredible! I am not vegan or vegetarian but I am trying to eat a mostly vegan/veg diet and this recipe truly is to die for. My apartment still smells amazing the morning after! I have made a lot of curries from different regions (Thai, Japanese, Indian, Indonesian, etc.) but this one is one of my absolute favorites.

        I made coconut rice to go along with it and served with lime zest and a squeeze of fresh lime to add some brightness. I am so excited to eat it for dinners this week!

        Thank you so much for creating such an amazing recipe and I will definitely be trying more :)

        • Michelle Blackwood
          October 30, 2019

          Amanda, I’m so happy you enjoyed it, thank you for your kind words, I really appreciate it.

  14. Nichola
    July 14, 2019

    I love your recipes! BTW jackfruit also makes amazing chicken tacos and enchiladas.

    • Michelle Blackwood
      July 14, 2019

      Thank you Nichola, they do. I have a jackfruit carnitas recipe posted. I’m perfecting another stew that I hope to post this week after my 3rd try.

  15. Sofia
    May 21, 2019

    Hi there, thanks so much for the recipe! I made this tonight. It tastes good, however the coconut milk seemed separated after I opened the IP. Do you have tips to avoid the separation? Thanks again!

    • Michelle Blackwood
      May 21, 2019

      Hello Sophia, I’m glad the taste turned out good. Concerning the separation, that more than likely has to do with the coconut milk, no two brands are the same because of the varying water content of the coconut milk/water ratio. Your coconut milk probably has a higher fat content and some coconut milk has added thickeners and stabilizers so it’s hard to determine why that occurred. I didn’t have that issue when I made mine, I would recommend you try another brand of coconut milk, stir your curry after you open the lid if the sauce isn’t thick enough. Turn off your Instant Pot, turn it on and press the Saute Mode and allow it to cook while stirring with a wooden spoon until the sauce is thick enough, you can mash some of the potatoes to help. Hope this helps.

      • Nuffy
        August 25, 2019

        Not only that Coconut milk will separate if the heat is too high. I learned the hard, to keep it on a slow heat, and not all fired up! Great

  16. Sandy
    April 25, 2019

    making this for a potluck tomorrow and thinking about replacing some potatoes w/ sweet potatoes — hope that works :)

  17. Sabrina
    January 27, 2019

    Hey can’t wait to try this recipe but I don’t have an instant pot or slow cooker. Any idea if you’re making this on the stove top what the cooking time would be adjusted to? Just until the potatoes are cooked enough? Thanks in advance, I love your recipes! I plan to try every single one! My favourite so far is your Turmeric Coconut Rice and making Pumpkin and Butter Bean curry tonight.

    • Michelle Blackwood
      January 27, 2019

      Sabrina, yes it can be done on the stove top. Cook it for at least 20 minutes to make sure the potatoes are cooked and the sauce is thick enough. Thank you, I’m happy you are enjoying my recipes.

  18. Lyn
    December 16, 2018

    Made this tonight. It is very good. I love your recipes glad I stumbled across them. My favorite is still the lentil meatballs with cashew gravy. I haven’t made any of your recipes that I didn’t think were really good. Keep posting.

    • Michelle Blackwood
      December 16, 2018

      Thank you Lyn, I’m so happy you enjoyed it and the other recipes you have tried. I appreciate your feedback.

  19. Faye Ortega
    November 12, 2018

    Can I use almond milk instead of coconut milk?

    • Michelle Blackwood
      November 12, 2018

      Absolutely, make sure it is unsweetened almond milk.

  20. Charnele Young
    September 9, 2018

    This is amazing!!! I love curry and could have it 7 days a week. My husband is Jamaican and I didn’t have the glory of trying Jamaican dumplings before I went gluten free. My husband made the dumplings based on your recipe and added it to the curry and he told me it tastes the same. It made me so happy, because I was never able to try the dumplings and before I went gluten free, having chicken and American dumplings was one of my favorite meals. So this meal is awesome because my favorite vegan meal is curry and it also contained dumplings.

  21. Mishk
    August 21, 2018

    Ma’am!! This was sooo good! I’m Jamaican and it reminds me of Jamaican chicken soup almost. I am so happy I found your site. I can now still enjoy west indian dishes without the gluten etc.

    • Michelle Blackwood
      August 21, 2018

      That’s so wonderful, I enjoy reading your comment. I’m so happy you enjoyed this recipe, it is definitely a family favorite. I’m so happy to get a thumbs up from my fellow Jamaican.

  22. Bob
    August 8, 2018

    This is the first time I’ve used Jackfruit , it was pretty tasty. The recipe, as is, has a good blend of spice and creates a very nice flavor profile. I think next time I may borrow an idea from a prior reviewer with some modification. Potatoes are a bit starchy for my taste so I;m going to replace them with white beans, mashing some of them before serving to get the desired consistency. The added protein and fiber should be a plus. Thanks for the recipe!

    • Michelle Blackwood
      August 8, 2018

      Thank you for your feedback Bob, I really appreciate it. I’m happy you enjoyed the flavor, glad to hear that you will adjust it to your liking.

  23. Serva
    March 18, 2018

    I am making this tonight. If using habanero, should it be chopped? Also, I don’t know if you’re familiar with it, but I’m using Blue Mountain Jamaican curry powder. Should I still use the tumeric, cumin, and paprika?

    • Michelle Blackwood
      March 18, 2018

      Hello Serva, I don’t normally chop my pepper because I’m more interested in the flavor it gives. If you want to chop, I would say a little and don’t include the seeds.Yes, Blue Mountain curry powder is fine and 2 tablespoons of it will be fine. If you have the extra spices on hand I will go ahead and add them but if you don’t it will be fine. Enjoy.

  24. Maleria Reed
    February 23, 2018

    Is instant pot a slow cooker
    The recipe you do with slow cooker can you do above stove

    • Michelle Blackwood
      February 23, 2018

      Maleria, no an Instant Pot is a digital pressure cooker. However, you can prepare this dish in a slower cooker for 8 hours.

  25. philly
    February 14, 2018

    Came across this randomly…please watch she hasn’t come up with a gluten free option.. Maybe u can. I love roti.. Always wanted to make my own….Good with your curry dishes.

    • Michelle Blackwood
      February 14, 2018

      Thank you Philly, I love roti very much as well. I have made gluten-free roti in the past and it was pretty good. I will have to work on one for you.

  26. Lexi
    February 13, 2018

    When do you add the dumplings? Before the curry is cooked or after?

    • Michelle Blackwood
      February 13, 2018

      Lexi, right after you put all the liquid, coconut milk, vegetable broth, Italian seasoning, cayenne and then dumplings. It is the final ingredient before you put the lid on.

      • Lexi
        February 13, 2018

        I just made this for dinner and it is delicious! I thought I had jackfruit at home, but I ate it apparently. So I used canned white beans instead. I also made the dumplings as you instructed, but mine were with regular flour. I might have to experiment with the dumplings a bit as I assume the consistency would be a bit different from GF. But, DELICIOUS!

        • Michelle Blackwood
          February 14, 2018

          Lexi, that’s great that it turned out great with white beans. Hope you get to try it with jackfruit as well.

          • Catherine
            September 3, 2019

            How long will this recipe keep in the fridge for?

          • Michelle Blackwood
            September 3, 2019

            It can keep for 3-5 day refrigerated.

        • Lorraine
          June 17, 2020

          I don’t have an Instant Pot or a pressure cooker so I improvised with my slow cooker. This suited me because I had stuff to do in the afternoon and the curry would be ready for me and my vegan daughter for dinner time. When I do this recipe again – and I will! – I will be sure to use more potato, wavier and in bigger chunks. There was hardly any visible potato at the end to thicken the curry. Also, despite being careful with measurements I found it to be a bit bland. There was something missing. After some head scratching I decided it needed to be sweeter and for a quick fix I added some sugar. It was perfect! Not healthy I know but next time I will plan for a healthier alternative.
          My daughter loved the curry and made me promise to make it again. I am not vegan but I found the jackfruit to be a very good meat

          • Michelle Blackwood, RN
            June 17, 2020

            Lorraine, thank you for your comment. I truly believe that the Instant Pot would make all the difference in the outcome of this dish but I am so happy you adjusted it to work on the stovetop. Personally, I would have had to cook it on the stovetop to give the right measurements and cooking time to ensure the best results as I did with the Instant Pot.
            I can’t ensure that the result will be the same as mine if the cooking method is changed.
            The pressure cooking of the Instant Pot would break down the jackfruit and potato to make it soft enough and more flavorful and get a better consistency. Reducing the liquid by cooking longer always intensifies the flavor of stews as well. I really appreciate your feedback.