Easy Instant Pot Pumpkin Chicken Curry: Your Go-To One-Pot Fall Comfort Meal
Step into a world of rich, aromatic flavors with this incredible Instant Pot Pumpkin Chicken Curry. This isn’t just a meal; it’s the quintessential taste of fall, reimagined for ultimate convenience. Crafted in a single pot, this dish promises a depth of flavor that usually takes hours, all achieved with just 30 minutes of active cooking. Whether you’re looking for a swift weeknight dinner solution or a show-stopping meal for guests, this pumpkin chicken curry is an absolute must-make. It’s so versatile, you can even prepare it in your slow cooker! Serve it generously over a bed of fluffy rice or with warm, chewy naan bread, and don’t forget a sprinkle of fresh herbs to elevate every bite. This recipe graciously serves 4, making it perfect for family dinners or a cozy evening in.
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About This Instant Pot Pumpkin Chicken Curry
There’s nothing quite like the embrace of a truly comforting meal, and I can confidently say that this Instant Pot Pumpkin Chicken Curry has claimed its spot as my absolute favorite for the autumn season. It’s more than just a dish; it’s an experience that brings warmth and joy, transforming an ordinary weeknight into something special.
This curry is the perfect blend of hearty, warming, and profoundly flavorful. Each spoonful offers a rich, layered taste that feels both familiar and exciting. And the best part? It’s incredibly simple to prepare, making it an ideal choice for even the busiest evenings. For those familiar with my kitchen, you know my passion for bold flavors and turning everyday moments into celebrations. This recipe is a testament to that philosophy, especially as my toddler grows, making dinnertime a vibrant (and sometimes challenging!) family affair.
Food holds a powerful place in our memories. When I reflect on my own childhood, many of my most cherished moments revolve around meals shared with loved ones. Moving homes recently has underscored this sentiment, reminding me that even a quick weeknight dinner deserves a touch of extra care and flavor. This pumpkin chicken curry delivers exactly that – a burst of bold, exotic taste without any added stress or fuss. It’s the kind of dish that makes your house smell incredible, drawing everyone to the table with anticipation. The flavors are so captivating, you’ll find yourself savoring every bite, perhaps even forgetting to chat until the plates are wonderfully clear.
Why You’ll Love This Recipe
- Effortlessly Quick: With the magic of the Instant Pot, this meal comes together in about 30 minutes of active cooking, perfect for those hectic weeknights.
- Rich & Robust Flavor: A harmonious blend of pumpkin, coconut milk, and Thai spices creates an unforgettable taste profile.
- One-Pot Wonder: Minimize cleanup with a recipe that cooks everything in a single Instant Pot liner.
- Versatile & Customizable: Easily adapt to dietary preferences (vegetarian option available!) or adjust spice levels to your liking.
- Ultimate Comfort Food: Warm, hearty, and deeply satisfying, it’s the perfect meal to cozy up with on a cool fall evening.
- Impressive Yet Simple: Sophisticated enough to wow guests, yet straightforward enough for beginner cooks.
Essential Ingredients for Pumpkin Chicken Curry
Crafting a truly exceptional curry starts with selecting quality ingredients. Here’s a closer look at what you’ll need and why each component is crucial to the success of this Instant Pot Pumpkin Chicken Curry:
- Chicken Broth: Opt for a low-sodium chicken broth. This allows you to control the overall saltiness of the dish, ensuring it’s perfectly seasoned to your taste. Vegetable broth is a fantastic alternative for a vegetarian version or to simply lighten the flavor profile.
- Coconut Milk: This is where the magic happens for that rich, creamy texture! Full-fat coconut milk is highly recommended for its luxurious consistency and robust flavor, contributing significantly to the dish’s comforting quality. While light coconut milk can be used, expect a slightly thinner sauce and less intense creaminess.
- Red Curry Paste: This vibrant paste is the heart of our curry’s flavor. I highly recommend sourcing it from an Asian market if possible; you’ll often find it more affordable and with a more authentic, potent flavor compared to mainstream supermarket brands. It brings a complex blend of chilies, garlic, lemongrass, and other spices.
- Fish Sauce: Another cornerstone of Thai and Southeast Asian cuisine, fish sauce adds an incredible depth of umami and saltiness, balancing the other sweet and spicy notes. Like curry paste, Asian markets typically offer excellent quality at better prices. Don’t worry, the “fishy” flavor cooks out, leaving only a savory essence.
- Soy Sauce (or Tamari): This contributes further to the savory base. If you’re looking for a gluten-free option, tamari is an excellent, indistinguishable substitute.
- Brown Sugar: A touch of light brown sugar is essential to balance the spicy and savory notes of the curry paste and fish sauce. It adds a subtle sweetness that rounds out the flavors beautifully. Dark brown sugar can be used, but light brown sugar provides a more delicate sweetness that lets other flavors shine.
- Fresh Ginger: Freshly grated ginger offers a bright, pungent warmth that elevates the entire dish. If fresh ginger isn’t available, about 1 teaspoon of ground ginger powder can be used in a pinch, though the fresh version is highly preferred for its vibrant aroma.
- Garlic: A foundational ingredient in nearly all savory cooking, garlic is a non-negotiable here. For a convenient shortcut without sacrificing flavor, I always keep a jar of minced garlic on hand. It saves time and keeps your hands free from garlic odors!
- Curry Powder: While red curry paste forms the primary flavor, a good curry powder adds another layer of warm, earthy spices. Choose your favorite brand and preferred heat level. Experimenting with different blends can lead to exciting new variations!
- Salt: Essential for seasoning. Adjust to taste, especially since chicken broth and fish sauce already contribute sodium.
- Pumpkin Puree: This is the star of the show! It’s crucial to use 100% pure pumpkin puree, not canned pumpkin pie filling, which contains added sweeteners and spices that would alter the curry’s flavor profile dramatically. Homemade pumpkin puree is also a fantastic option if you have it.
- Chicken: Boneless, skinless chicken breasts are used here, typically two large ones. However, you can easily substitute with an equivalent weight of boneless, skinless chicken thighs for a juicier result, or use a combination of both.
- Bell Peppers: I like to use one red and one green bell pepper for a splash of color and a hint of sweetness and crunch. Any two colors (or even two of the same color) will work perfectly. They add a lovely texture contrast to the creamy curry.
- Fresh Lime Juice: A squeeze of fresh lime juice at the end is absolutely vital. It adds a bright, zesty acidity that cuts through the richness of the coconut milk and balances all the robust flavors, bringing the whole dish to life.
Kitchen Tools You’ll Need
To whip up this delightful Instant Pot Pumpkin Chicken Curry, you’ll need just a few essential kitchen tools:
- Chef’s Knife and Cutting Board: Indispensable for prepping your chicken and vegetables, ensuring uniform cuts for even cooking. My Shun Chef’s Knife and a sturdy Utility Cutting Board are my go-to choices.
- Instant Pot: The star appliance! I personally love my Instant Pot Ultra 6 Qt, but any model of Instant Pot, such as the Instant Pot DUO, will work beautifully. If you prefer, this recipe can also be adapted for a slow cooker or Crock-Pot, with instructions provided in the recipe card.
- Whisk: For smoothly combining the sauce ingredients before cooking.
- Tongs: Extremely helpful for safely removing the cooked chicken from the hot Instant Pot.
- Wooden Spoon: Perfect for stirring everything together without scratching your Instant Pot insert. A long wooden spoon is always a kitchen staple.
Pro Tip! Don’t underestimate the power of fresh lime juice at the very end of cooking. Its bright acidity is key to cutting through the richness of the coconut milk and harmonizing all the bold, complex flavors in the dish. It truly brightens and elevates the entire curry!
How to Make Instant Pot Pumpkin Chicken Curry
Making this pumpkin chicken curry in your Instant Pot is surprisingly straightforward, delivering incredible flavor with minimal effort. Here’s a detailed breakdown of each step:
Step 1: Combine Ingredients in Instant Pot
Begin by adding all your liquid and paste ingredients directly into the Instant Pot insert. This includes the chicken broth, full-fat coconut milk, red curry paste, fish sauce, soy sauce (or tamari), light brown sugar, freshly grated ginger, minced garlic, curry powder, salt, and pumpkin puree. Using a whisk, thoroughly combine these ingredients until the mixture is smooth and the curry paste is fully incorporated. This ensures a consistent and flavorful base for your curry. Once the sauce is ready, gently nestle the boneless, skinless chicken breasts into the liquid, making sure they are as submerged as possible to cook evenly and absorb all those delicious flavors.
Step 2: Pressure Cook to Perfection
Secure the lid on your Instant Pot, ensure the vent is set to the sealing position, and cook on High pressure for 15 minutes. This relatively short cooking time is all it takes to tenderize the chicken and allow the flavors to meld beautifully under pressure. Once the cooking cycle is complete, resist the urge to immediately release the pressure. Instead, allow the pressure to naturally release for 10 minutes. This crucial step helps the chicken stay incredibly juicy and tender. After 10 minutes, you can carefully perform a manual quick release for any remaining pressure.
Step 3: Chop and Return Chicken
Once the pressure has fully released, carefully open the Instant Pot. Use a pair of tongs to transfer the cooked chicken breasts from the pot to a cutting board. You can either chop the chicken into bite-sized cubes, perfect for eating, or shred it if you prefer a pulled chicken consistency. Return the chopped or shredded chicken to the Instant Pot, along with the sliced bell peppers. Stir everything together gently, ensuring the chicken and peppers are well coated in the rich pumpkin curry sauce.
Step 4: Sauté Peppers and Finish
Set your Instant Pot to the “Sauté” function. Cook the curry, stirring frequently, for about 5 minutes, or until the bell peppers have softened to your desired tenderness. You want them to retain a slight bite but be pleasantly yielding. This step also allows the sauce to slightly thicken and the flavors to deepen further. Finally, stir in the fresh lime juice. This burst of acidity is vital; it brightens the entire dish, cutting through the richness and elevating all the complex flavors.
Step 5: Serve and Enjoy!
Your Instant Pot Pumpkin Chicken Curry is now ready to be savored! Serve it warm over fluffy cooked white rice for a classic pairing. For a gluten-free and lower-carb option, cauliflower rice works wonderfully. Don’t forget to offer extra lime wedges for squeezing over individual portions and a generous sprinkle of freshly chopped cilantro leaves. For an extra treat, warm naan bread is perfect for scooping up every last drop of that incredible sauce. Enjoy this hearty, flavorful meal with your family and friends!
Expert Tips for a Flawless Curry
Achieving the perfect Instant Pot Pumpkin Chicken Curry is easy with these simple tips:
- Always use 100% Pumpkin Puree: This cannot be stressed enough! Make sure your can explicitly states “100% pumpkin” or “pure pumpkin.” Pumpkin pie filling is sweetened and pre-spiced, which will completely alter the flavor profile of your savory curry. If you’re feeling ambitious, making your own homemade pumpkin puree yields an even fresher taste.
- Embrace the Natural Release: When the Instant Pot finishes cooking, resist the urge for an immediate manual pressure release. Allowing the pressure to naturally release for at least 10 minutes is crucial. This gentle process helps the chicken fibers relax, keeping it incredibly tender and juicy. A sudden quick release can sometimes result in tougher chicken.
- Customize Your Spice Level: This recipe offers a moderate level of spice from the red curry paste. If you desire a hotter Instant Pot Pumpkin Chicken Curry, gradually add 1/4 to 1/2 teaspoon of cayenne pepper (or even a pinch of dried red chili flakes) to the sauce mixture before pressure cooking. Taste and adjust for your preferred heat!
- Don’t Skimp on Fresh Herbs: While optional, a generous sprinkle of fresh cilantro at the end adds a vibrant burst of freshness that complements the rich curry flavors beautifully. If you’re not a fan of cilantro, fresh basil or mint can offer a different but equally delightful aromatic touch.
- Taste and Adjust Seasoning: Before serving, always taste your curry and adjust the seasoning as needed. You might want a little more salt, a dash more fish sauce for umami, or an extra squeeze of lime juice to brighten the flavors. Every ingredient can be tweaked slightly to suit your palate.
Craving more comforting Instant Pot recipes? Explore these favorites:
Instant Pot Carne Asada Chili |
Instant Pot Chicken Stew |
Instant Pot White Cheddar Mac and Cheese |
Instant Pot Chipotle Chicken Tacos
Frequently Asked Questions
Can I Make This Vegetarian?
Absolutely, yes! Converting this recipe to a vegetarian version is incredibly simple. Instead of chicken, use two cans of drained chickpeas. They provide a lovely texture and absorb the curry flavors beautifully. Simply add them to the Instant Pot along with the sauce ingredients. You won’t need to chop them! Additionally, remember to swap the chicken broth for an equal amount of good quality vegetable broth to keep it fully vegetarian. The rest of the cooking steps remain the same, ensuring you get a delicious plant-based curry just as quickly.
Do I Have to Use Full-Fat Coconut Milk?
Ideally, yes, for the best results. Full-fat coconut milk is a cornerstone of this recipe, providing the rich, velvety texture and deep flavor that makes this curry so incredibly satisfying and comforting. While you *can* use light coconut milk, be aware that the resulting curry will be thinner and less creamy, and the overall richness will be diminished. If you are conscious about calories or fat content, light coconut milk is an option, but for that authentic, restaurant-quality curry experience, full-fat is definitely the way to go.
How Do I Adjust the Thickness of the Curry?
Curry consistency is a matter of personal preference – some like it thick and hearty, while others prefer a thinner, more soup-like consistency. Your secret weapon for adjusting the thickness is chicken broth (or vegetable broth for a vegetarian option). If you find your curry is too thick after cooking, simply stir in additional broth, a tablespoon at a time, until it reaches your desired consistency. If you prefer it thicker, you can let it simmer longer on the “Sauté” mode after removing the chicken, allowing some of the liquid to evaporate, or mix a tablespoon of cornstarch with a tablespoon of water and stir into the simmering curry until it thickens.
Can I Make This in the Slow Cooker?
Certainly! This recipe adapts beautifully to the slow cooker for those days when you prefer a set-it-and-forget-it approach. You’ll find detailed instructions for the slow cooker method in the recipe card below. Generally, it will take approximately 4 hours 30 minutes on High or around 8 hours 30 minutes on Low, giving you plenty of flexibility to fit it into your schedule.
Can I Freeze This Curry?
Yes, this curry freezes very well! Once completely cooled, transfer the curry to airtight, freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 2-3 months. To reheat, thaw overnight in the refrigerator, then gently warm on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash of chicken broth or water to thin it out to your desired consistency. The flavors often deepen after freezing and thawing, making it an excellent meal prep option!
Looking for even more Instant Pot inspiration? Don’t miss my comprehensive Instant Pot recipes page for a wealth of ideas!
What to Serve with Your Instant Pot Pumpkin Chicken Curry
This Instant Pot Pumpkin Chicken Curry is incredibly flavorful and satisfying on its own, but pairing it with the right accompaniments truly elevates the meal. Here are some of my favorite serving suggestions:
- Rice: The classic choice! Fluffy white rice (like jasmine or basmati) is perfect for soaking up all the delicious curry sauce. For a healthier or heartier option, brown rice also works beautifully, offering a nutty contrast.
- Naan Bread: Warm, soft, and slightly chewy naan bread is a must-have for scooping up every last drop of that creamy curry. It’s an indulgence that makes the meal even more enjoyable.
- Fresh Garnishes: Don’t skip these! A small bowl of fresh lime wedges for squeezing adds a vital burst of acidity, and a generous sprinkling of freshly chopped cilantro leaves brings a vibrant, aromatic finish to each serving.
- Cauliflower Rice: For a low-carb or gluten-free alternative, serve your curry over cauliflower rice. It’s a fantastic way to enjoy the rich flavors without the extra carbs.
- Crispy Brussels Sprouts: If you’re looking for an additional side vegetable, a bowl of crispy roasted Brussels sprouts with balsamic offers a wonderful textural contrast and a slightly tangy counterpoint to the creamy curry.
- Simple Green Salad: A light, fresh green salad with a simple vinaigrette can also be a refreshing side, cutting through the richness of the curry.
Storage and Reheating Tips
One of the many benefits of this Instant Pot Pumpkin Chicken Curry is how well it stores and reheats, making it fantastic for meal prep or enjoying leftovers. Once the dish has cooled completely to room temperature, transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 4 days, with the flavors often deepening and melding even further overnight.
To reheat, you have a couple of convenient options:
- Stovetop: Transfer the desired portion to a saucepan and warm over medium heat, stirring occasionally, until heated through. If the curry seems too thick, you can add a splash of chicken broth or water to achieve your desired consistency.
- Microwave: For individual servings, place the curry in a microwave-safe bowl and heat in 1-minute intervals, stirring in between, until piping hot.
As mentioned in the FAQ, this curry also freezes exceptionally well for longer storage, lasting up to 2-3 months in appropriate freezer-safe containers.
Seasonal Tip for Pumpkin Puree
If you’re making your own homemade pumpkin puree, selecting the right pumpkin is key for the best flavor and texture. Look for “pie pumpkins” or “sweet pumpkins,” which are typically smaller and rounder than the large carving varieties. These varieties have sweeter, denser flesh, perfect for pureeing. When choosing, ensure the stem is firmly attached, brown, and dry – this indicates a fully ripened and ready-to-harvest pumpkin. Avoid pumpkins with soft spots or blemishes.
Finally, if you whip up this fantastic Instant Pot Pumpkin Chicken Curry, I would absolutely love to hear about it! Please take a moment to give this recipe a rating or leave a comment below. Your feedback truly means the world to me, and I make an effort to respond to every single comment. Don’t hesitate to drop any questions you might have!
And of course, be sure to tag me on Instagram, Facebook, or Pinterest if you share a photo of your creation! Seeing these recipes come to life in your kitchens is my absolute favorite part of this journey – it’s truly inspiring. Thank you for making my work so rewarding!
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Instant Pot Pumpkin Chicken Curry
5 minutes
30 minutes
35 minutes
Equipment
-
Shun Chef’s Knife
-
Utility Cutting Board
-
long wooden spoon
-
Instant Pot DUO
-
Instant Pot Ultra 6 Qt
Ingredients
- 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
- Cooked rice
- Lime wedges
- Minced fresh cilantro
Instructions
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Add chicken broth through pumpkin puree for the curry to the insert of the Instant Pot. Whisk the mixture together until smooth.
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Nestle chicken into the pot, submerging the pieces as much as possible.
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Seal and cook on manual high pressure for 15 minutes. Let pressure naturally release for 10 minutes, then manually release any remaining pressure.
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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.
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Return chicken to the pot with bell peppers. Set Instant Pot to Saute and cook, stirring often, until peppers have softened, about 5 minutes.
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Stir in lime juice.
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Serve warm over rice with naan, freshly chopped cilantro, and lime wedges.
Notes
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.