Today’s Chicken Curry recipe is simple to prepare in the Instant Pot, and outrageously delicious! Ready in about 30 minutes, this Thai Pumpkin Chicken Curry is a breeze for a busy weeknight, but cozy and special for a weekend dinner.
This Instant Pot Thai Pumpkin Chicken Curry is one to add your weekly menu…..ASAP!!! With notes of Thai curry, lime, rich and nutty pumpkin, tomatoes, it is certainly not lacking any flavor. It also happens to be Gluten-Free, dairy-free, Paleo, and enormously satisfying. You can also make this dinner in right about 30 minutes, thanks to the use of a special shortcut ingredient: canned pumpkin. Did I mention this was made in the Instant Pot? Oh yes, hands-off meals are winning in life!
As a nutritionist, I love creating simple meals with fresh and 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 nutritious benefits; vitamin A, vitamin E, fiber, folate, calcium, potassium, and magnesium. Pumpkin also adds a rich and comforting flavor to any dish!
How to make Pumpkin Chicken Curry in the Instant Pot
Here is what you will need:
- Oil for cooking: coconut oil, avocado oil, or olive oil
- Fresh ginger
- Fresh pumpkin or canned pumpkin
- Can of fire roasted tomatoes
- Red Thai curry paste
- Chicken broth
- Crushed red pepper
- Can of full fat coconut milk
- Chicken breast
- Lime juice
- Cilantro for garnish
Start by selecting the saute function on the Instant Pot. Warm up the Instant Pot and add oil, onion, garlic, and ginger. Saute for just a few minutes and cancel.
Add the pumpkin, tomatoes and their juices, curry paste, chicken broth, salt, and crushed red pepper. Poke a hole in the top of your coconut milk, and pour in only the watery liquid to your pot. Reserve the rest for the end of the recipe. Add the chicken breast and secure the lid. Cook on high pressure for 8 minutes. Once the cook time is complete, use a quick release. Remove the lid and stir in the remaining coconut milk. Remove the chicken and shred with a fork, then place back into the pot.
Serving and Storing
Squeeze lime juice and add optional garnish of cilantro. Add salt to taste! You can serve over rice or cauliflower rice. My Cilantro Lime or Coconut Lime Cauliflower Rice work perfectly in this recipe!
You can store this recipe in the fridge 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 cook time and puree the pumpkin with the remaining ingredients. It creates a smooth and creamy curry without the chunks of pumpkin. Helpful for picky eaters that will not even notice the vegetable addition! This also enhances the flavor.
Feel free to swap out the pumpkin and use butternut squash in its place.
Finally, if you want to make in the slow cooker, you definitely can! Follow the same instructions above, but saute the onion, etc. on the stovetop beforehand. Toss everything into the slow cooker and cook on low for 5-6 hours.
Other easy recipes you will love!
Photo Credit: All photos taken in this post are by Loren at Fed and Nourished
Instant Pot Thai Pumpkin Chicken Curry
Creamy, healthy, comforting, and absolutely delicious! This Instant Pot Thai Pumpkin Chicken Curry is the perfect fall dinner that is loaded with flavor and simple to make. You can also make in the Slow Cooker.
- 2 tbsp avocado oil or olive oil
- 1 small yellow onion, diced
- 2 cloves garlic (minced)
- 1 tbsp fresh ginger finely diced
- 2 Cups fresh pumpkin or butternut squash (or pumpkin purée from a can)
- 1 14oz can of fire 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 pepper (optional)
- 1 14 oz can full fat coconut milk (divided)
- 1.5 lbs chicken breast
- 2 tbsp lime juice
- 1/4 cup chopped fresh cilantro
Select the saute function on your instant pot. Warm up the oil in your pot, then toss in onion, garlic, and ginger. Sauté for just a few minutes, continuing to stir. Select the cancel button.
Now add in pumpkin, tomatoes and their juice, curry paste, chicken broth, salt, and crushed red pepper (if using). Poke a hole in the top of the cream portion of your coconut milk, and pour in only the watery liquid to your pot. Reserve the cream portion of the coconut milk for the end of the recipe. Top the mixture with chicken breast. Secure the lid, ensuring 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 a quick release. Once the steam has been completely released, open the lid of your Instant Pot. Stir in the cream portion of your coconut milk, and allow it to melt in the mixture. Remove the chicken and cut into bite sized pieces, or shred with a fork.
Return the chicken to the mixture, add lime juice, and garnish with cilantro adding salt to taste. Serve over rice, cauliflower rice, or potatoes.
Optional: After cooking and removing the chicken to cut, you can also blend up the sauce with a blender or immersion blender to create and creamy and smooth sauce (great idea for picky eaters!). Then add the chicken back to the sauce prior to serving.
For the Slow Cooker: Saute the onion, garlic, and ginger in a saucepan. Add to the slow cooker along with the other ingredients (follow the same instruction of poking a hole in a can of coconut milk). Cook on low for 4-6 hours!