Instant Pot Pumpkin Chicken Curry
Hearty and comforting, this dish is bold and flavorful for fall!
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equipment
ingredients
curry
- 1/2 cup chicken broth
- 1 14oz can full-fat coconut milk, shaken
- 3 Tbsp red curry paste
- 1 Tbsp fish sauce
- 2 Tbsp soy sauce or tamari
- 1 Tbsp light brown sugar
- 1 1/2 Tbsp freshly grated ginger
- 4 cloves garlic minced
- 2 tsp curry powder whatever heat level you prefer!
- 1 tsp salt
- 1 1/2 cups homemade pumpkin puree or 1 14 oz can pumpkin puree
- 1 1/2 lbs boneless skinless chicken breast
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 Tbsp fresh lime juice from 1 lime
for serving
- Cooked rice
- Lime wedges
- Minced fresh cilantro
instructions
- Add chicken broth through pumpkin puree for the curry to the insert of the Instant Pot. Whisk the mixture together until smooth.
- Nestle chicken into the pot, submerging the pieces as much as possible.
- Seal and cook on manual high pressure for 15 minutes. Let pressure naturally release for 10 minutes, then manually release any remaining pressure.
- Remove chicken from the Instant Pot to a cutting board. Chop the chicken into bite-sized pieces. You can also shred it if you prefer.
- Return chicken to the pot with bell peppers. Set Instant Pot to Saute and cook, stirring often, until peppers have softened, about 5 minutes.
- Stir in lime juice.
- Serve warm over rice with naan, freshly chopped cilantro, and lime wedges.
notes
Slow Cooker Instructions: Add chicken broth through pumpkin puree to a slow cooker insert. Whisk to combine. Add chicken and nestle into the sauce until covered.
Cover and cook for 4 hours on Low or 8 hours on High. Remove chicken to a cutting board and chop or shred. Return chicken to the slow cooker with bell peppers. Cover and cook until the bell peppers soften, about 30 minutes on High.
Stir in lime juice and serve as directed above.