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Home Method Instant Pot

Instant Pot Pumpkin Curry

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By: Diana Posted: 10/25/19 Updated: 9/1/23

This post may contain affiliate links. Please read my disclosure policy.

Instant Pot pumpkin curry pinnable image

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.

Instant pot pumpkin curry in a white bowl


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!

Table of Contents

  • Key ingredients
  • How to make Instant Pot pumpkin curry
  • Recipe tips
  • More delicious Instant Pot Fall recipes
  • Instant Pot Pumpkin Curry

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.
Instant pot pumpkin curry ingredients

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.
The pumpkin curry ingredients in the instant pot
  • 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.
The pumpkin curry ingredients stirred in the instant pot after adding the liquids
  • 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.
A close up shot of the instant pot pumpkin curry

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.
A white bowl of the instant pot pumpkin curry served over white rice

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

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
5 from 6 votes
(Click stars to rate!)

Instant Pot Pumpkin Curry

Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Total Time: 25 minutes mins
Author: Diana
Print Rate Recipe Email Recipe
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.
6 servings
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.

Recipe Video

Ingredients

  • ½ small pumpkin peeled and cubed, about 4 cups
  • 1 medium sweet potato peeled and cubed, about 1 cup
  • ½ cup dry red lentils rinsed and drained
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 2 tablespoons fresh ginger peeled then grated or diced
  • 2 green chiles deseeded
  • 1 can light coconut milk
  • 2 tablespoons tomato paste
  • 1 tablespoon ground coriander
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground cumin
  • 1 teaspoon salt add more later if desired
  • 2 cups water

Instructions

  • Place all of the ingredients in the Instant Pot and give them a stir.
  • Press on PRESSURE COOK or MANUAL, and adjust the time to 4 minutes. Allow the Instant Pot to come to pressure, then start pressure cooking.
  • Once the Instant Pot is done, quickly release the pressure and carefully open the lid.
  • Stir the curry, have a taste, and adjust the seasonings to your preference (salt and pepper). Serve hot with cooked rice.

Notes:

  • If you don’t like spicy food or cooking for kids, then skip the green chili.
  • 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 don’t have the spices listed or ginger. You can add red curry paste instead.
  • Serve over rice, with 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.

Nutrition Information

Calories: 195kcal, Carbohydrates: 31g, Protein: 6g, Fat: 4.95g, Saturated Fat: 4.4g, Sodium: 563mg, Potassium: 808mg, Fiber: 7g, Sugar: 7g, Vitamin A: 15105IU, Vitamin C: 18.59mg, Calcium: 69mg, Iron: 3mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

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  1. Peggy says

    Posted on 11/21/22 at 06:46

    Would appreciate a rough estimate of the size of a small pumpkin. Google has been no help as estimates range from a few ounces to a few pounds!

    Reply
    • Diana says

      Posted on 11/21/22 at 07:36

      You need about 4 cups of diced/cubed pumpkin.

      Reply
  2. Jen says

    Posted on 10/18/22 at 03:46

    5 stars
    Delicious and vegan-friendly! I used a can of organic pumpkin puree (because I am lazy) and also added about 1/2 cup of frozen spinach and a carrot cut into small pieces. My partner loved it, too. I will definitely be making this again.

    Reply
  3. Nadine says

    Posted on 1/8/22 at 14:44

    Are these dry lentils or precooked (can)?

    Reply
    • Diana says

      Posted on 1/9/22 at 01:47

      These are dry red lentils.

      Reply
  4. TAMI L DAVIS says

    Posted on 1/7/22 at 21:17

    5 stars
    Very tasty! I added a date to the mix so it is spicy and sweet. I love this!!!!

    Reply

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