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.
Servings: 4
Ingredients
- 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
Instructions
- 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.
Notes
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!