Instant Pot Pumpkin Chicken Curry (Paleo, Whole30, Keto)
Easy Instant Pot Pumpkin Chicken Curry with coconut milk cream and korma spice blend. Paleo, Whole30, and Keto friendly.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 large garlic cloves (, peeled)
- 1 tbsp sliced fresh ginger
- 1 fresh serrano (, fresno, or jalapeno green or red pepper)
- 4 tbsp shredded coconut
- ½ cup cilantro or parsley (+ more for garnish)
- ⅛ tsp cayenne pepper
- 2 tsp garam masala powder
- 2 tsp cumin powder
- 2 tsp coriander powder
- 1.5 tsp turmeric powder
- 1 ½ tsp sea salt
- 2 tbsp ghee
- 2 large shallots (, sliced lengthwise)
- 2 lbs chicken thighs (,skinless/boneless)
- 1 cup chicken stock
- 2 tbsp tomato paste
- 1 lb. pumpkin or butternut squash (,dice to roughly 1 ½ -2 inch large chunks)
- ½ cup full fat coconut milk
- 10 oz. frozen spinach (, defrosted & squeezed out liquid)
- 2-3 tbsp coconut yogurt ((optional))
Instructions
- 1
Blend garlic, ginger, chili, coconut, and cilantro in a mini food chopper (a 4-cup work bowl). Pulse a few times until they are finely chopped. Set aside in one bowl. Combine cayenne, garam masala, cumin, coriander, turmeric, and sea salt in a second bowl. Set aside.
- 2
In a 6-quart Instant Pot, press Saute function - when the panel shows Hot, add 2 tbsp ghee and 2 shallots. Season with a pinch of salt and saute until fragrant (about 10 seconds). Add chicken thighs and lightly sear them for about 2 minutes each side. Press Cancel.
- 3
Add 1 cup chicken stock and use a wooden spoon to scrape the bottom of the inner pot to deglaze and make sure nothing is stick to the bottom. Add 2 tbsp tomato paste, blended herbs, and the rest of dry spice seasonings under ‘homemade korma paste’’. Give it a stir then add diced butternut squash or pumpkins on top of the chicken. Close the lid - Seal the valve - Manual - High pressure - 10 minutes. Wait 15 minutes then quick release.
- 4
Add coconut milk and spinach to the pot. Gently stir and garnish with chopped cilantro or parsley. (Optional) Stir-in 2-3 tbsp coconut yogurt. Serve over lightly sautéed cauliflower rice, broccoli rice, zucchini noodles, roasted potatoes, or steamed rice for gluten-free meal.