Today’s Chicken Curry Recipe is easy to prepare in the Instant Pot, and so delicious! Ready in about 30 minutes, this Thai Pumpkin Chicken Curry is so easy for a busy weeknight, but convenient and special for weekend dinners.
This Instant Pot Thai Pumpkin Chicken Curry is one to add to your weekly menu…..URGENT!!! With notes of Thai curry, lime, rich and spicy pumpkin, tomato, the taste is definitely not lacking. It also happens to be Gluten Free, dairy free, Paleo, and super satisfying. You too can make this dinner in about 30 minutes, thanks to the use of a special shortcut ingredient: canned pumpkin. Did I mention it’s made in an Instant Pot? Oh yes, hands off food wins at life!
As a nutritionist, I like to make simple meals with fresh, seasonal ingredients. My Creamy Pumpkin Chicken Chili and Pumpkin Tomato Basil Meatballs are two of my most popular recipes. I love using pumpkin for its nutritional benefits; vitamin A, vitamin E, fiber, folate, calcium, potassium, and magnesium. Pumpkin also adds a rich, comforting flavor to any dish!
How to make Pumpkin Chicken Curry in an Instant Pot
Here’s what you need:
- Oil for cooking: coconut oil, avocado oil, or olive oil
- Onion
- Garlic
- Fresh ginger
- Fresh pumpkin or canned pumpkin
- Cans of fire-roasted tomatoes
- Red Thai curry paste
- Chicken broth
- Salt
- Crushed red peppers
- Full fat cans of coconut milk
- Chicken breast
- Lime juice
- Coriander for garnish
Start by selecting the stir-fry function on the Instant Pot. Heat the Instant Pot and add the oil, shallots, garlic and ginger. Sauté just a few minutes and undo.
Add pumpkin, tomatoes and their juice, curry paste, chicken broth, salt and crushed red pepper. Make a hole in the top of your coconut milk, and pour only the thin liquid into your pot. Reserve the rest for the end of the recipe. Add the chicken breast and screw on the lid. Cook on high pressure for 8 minutes. After the cooking time is over, use the quick release. Open the lid and stir in the remaining coconut milk. Remove the chicken and shred it with a fork, then return it to the pot.
Serve and Store
Squeeze in the lime juice and add the optional cilantro garnish. Add salt to taste! You can serve rice or cauliflower rice. My Cilantro Lime or Coconut Lime Cauliflower Rice works perfectly in this recipe!
You can store this recipe in the refrigerator for up to one week. You can also freeze for up to three months in a freezer-friendly container.
Tips and Adaptations
One of my favorite tips for this recipe is to remove the chicken after the cooking time and puree the pumpkin with the remaining ingredients. This creates a smooth and creamy curry without chunks of pumpkin. Great for picky eaters who don’t even notice added vegetables! It also improves taste.
Feel free to swap out the squash and use butternut squash instead.
Lastly, if you want to make it in a slow cooker, you can! Follow the same directions above, but sauté onions, etc. on the stove before. Put everything in the slow cooker and cook over low heat for 5-6 hours.
Another easy recipe you’ll love!
Photo Credits: All photos taken in this post are by Loren at Fed and Nourished
Instant Pot Thai Pumpkin Chicken Curry
Soft, healthy, comfortable and absolutely delicious! This Instant Pot Thai Pumpkin Chicken Curry is the perfect fall dinner that is loaded with flavor and easy to make. You can also make it in the Slow Cooker.
prep time 15 minute
cooking time 15 minute
Portion 4
Ingredients
-
2
tbsp
avocado oil or olive oil -
1
small
yellow onion, diced -
2
clove
garlic
(chopped) -
1
tbsp
fresh ginger
finely diced -
2
Cup
fresh squash or butternut squash
(or pumpkin puree from a can) -
1
14oz
canned roasted diced tomatoes -
3
tbsp
red Thai curry paste -
1/4
cup
chicken broth -
1
tsp
sea salt
(+ more to taste) -
2
tsp
crushed red chilies
(optional) -
1
14 oz
can coconut milk full fat
(divided) -
1.5
pound
chicken breast -
2
tbsp
lime juice -
1/4
cup
fresh chopped cilantro
Instructions
-
Select the sauté function on your instant pot. Heat the oil in your pan, then add the shallots, garlic and ginger. Saute for a few minutes, keep stirring. Select the cancel button.
-
Now add the pumpkin, tomatoes and their juice, curry paste, chicken broth, salt and red pepper (if using). Poke a hole in the top of your coconut milk cream, and pour only the thin liquid into your saucepan. Reserve the creamy portion of coconut milk for the end of the recipe. Top the mixture with the chicken breast. Secure the lid, making sure the valve at the top is sealed. Now select the manual function, and cook on high pressure for 8 minutes.
-
When cooking is complete, use quick release. Once the steam is completely released, open the lid of your Instant Pot. Stir in your coconut cream part, and let it melt in the mixture. Remove the chicken and cut it into small pieces, or tear it with a fork.
-
Return the chicken to the mixture, add the lime juice, and garnish with the cilantro and add salt to taste. Serve over rice, cauliflower rice or potatoes.
Recipe Notes
Optional: After cooking and removing the chicken for chopping, you can also blend the sauce with a blender or immersion blender to make a smooth, creamy sauce (great idea for picky eaters!). Then add the chicken back to the sauce before serving.
For the Slow Cooker: Sauté the onion, garlic and ginger in a saucepan. Add to the slow cooker along with the rest of the ingredients (follow the same instructions for making a well in a can of coconut milk). Cook over low heat for 4-6 hours!
