Instant Pot Pumpkin Curry

This Instant Pot pumpkin curry is so rich, warming, and delicious! Made so easy in the Instant Pot, this family-friendly recipe is healthy and filling.

I love curries, I literally cook curry at least once a week. They’re so comforting, healthy and taste amazing. I love how versatile curries are, you can change things up a little and you end up with new flavors every time.

As I’ve been cooking with fall produce non-stop for the past month (and making homemade Instant Pot pumpkin puree), this sweet potato curry and butternut squash curry became our favorites. Then I made a pumpkin curry, and added sweet potato and lentils and now I’m obsessed! So here I am sharing this super easy and delicious recipe with you!

Key ingredients

• Pumpkin – use a pie pumpkin for this curry. Or sub with butternut squash if you like.
• Sweet potato – this is optional if you choose not to use it then double the amount of the pumpkin chunks used.
• Lentils – I’m using dry red lentils (uncooked).
• Onion, garlic, ginger, and chili – the curry dream team!
• Coconut milk – use light coconut milk.
• Spices – turmeric, coriander, cumin. Or use curry blend instead.
• Tomato paste – this gives your curry a darker color and a depth of flavor.
• Salt, and ground black pepper if desired.

How to make Instant Pot pumpkin curry

This is a ridiculously easy dump and start recipe, you will love it! This is how you make it:

• Prep the ingredients, peel and chop the pumpkin, sweet potato, onion, ginger, and garlic. Deseed the green chili if using.

• Place all of the ingredients in the Instant Pot and give them a stir. Press on PRESSURE COOK or MANUAL, and choose 4 minutes. Allow the Instant Pot to come to pressure, then start cooking.

• Once the Instant Pot is done, quickly release the pressure, and carefully remove the lid. Give the curry a stir and season with more salt and black pepper if desired, or hot chili if you want it a little bit spicier. Serve with basmati rice, or naan bread, or enjoy it on its own as a stew.

Recipe tips

• If you don’t like spicy food or you are cooking for kids, then skip the green chili. If you don’t want to use green chili, then add a little bit of cayenne pepper.
• The vegetables will become very tender and will break down as the curry cooks which creates a comforting puree-like curry when mixed with lentils. If you want the vegetables a bit firmer, then cook for 3 minutes instead of 4 on high pressure.
• If you don’t have the spices listed or ginger. You can add red curry paste instead.
• Serve over rice, with homemade naan bread, or on its own.
• You can add leafy greens at the end if you like, such as kale or baby spinach. After opening the lid, just stir in the greens and that’s it.
• You can create a freezer meal by adding all of the ingredients uncooked to a freezer bag or a container and freeze it like that. Then just remove from the container and add that to the Instant Pot when you’re ready to cook.
• If you have leftovers and want to freeze them, you totally can! Freeze in a container for up to 3 months, and reheat in the microwave when you’re ready to eat.

More delicious Instant Pot Fall recipes

• Instant pot pumpkin puree
• Instant Pot stuffed pumpkin
• Hearty Instant pot beef stew
• Instant Pot butternut squash soup
• Instant Pot whole chicken