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 versatil 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!

Tools you need to make this curry

• An Instant Pot, I have 3 and this is my newest and favorite Instant Pot!
• I love these stainless steel measuring cups and use them every time I cook, as well as those measuring spoons.
• Wooden spoon
• Ladle – I have this stainless steel ladle and love it!

Instant Pot pumpkin curry 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.
• 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 open 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.

Cook’s 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 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.

WEIGHT WATCHERS POINTS

This breakfast sweet potato hash contains just 7 WW SmartPoints per portion.

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

If you make this recipe, please don’t forget to rate it and share a picture on social media. Tag #LittleSunnyKitchen in your posts as I would really love to see what you make!
Thank you for supporting Little Sunny Kitchen, so I can keep sharing my family recipes with you for free.

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.

Print Pin Rate

Course: Main Course

Cuisine: Thai

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 6

Calories: 195kcal

Author: Diana

Ingredients

• ½ small pumpkin peeled and cubed
• 1 medium sweet potato peeled and cubed
• ½ cup red lentils
• 1 yellow onion diced
• 2 cloves garlic minced
• 2 tbsp ginger peeled then grated or diced
• 2 green chilli deseeded
• 1 can light coconut milk
• 2 tbsp tomato paste
• 1 tbsp ground coriander
• 1 tbsp ground turmeric
• 1 tbsp ground cumin
• 1 tsp 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 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 open the lid. Stir the curry 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.

Video

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

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

Did you make a recipe?Tag @littlesunnykitchen or hashtag it #littlesunnykitchen!