Instant Pot Pumpkin Curry Recipe with Coconut Milk

The creamiest, most flavorful Pumpkin Curry comes together quickly in the Instant Pot for an easy, healthy weeknight meal. This vegetarian (and easily vegan) Thai-style curry is rich with coconut milk, red Thai curry paste, and bright lime — and it’s packed with vegetables to make it a satisfying main course.

Pumpkin Curry in the Instant Pot

What makes this curry so appealing is how easy it is to pack in vegetables while still achieving a silky, restaurant-quality sauce. The base uses red Thai curry paste combined with full-fat coconut milk and a splash of lime for brightness. The Instant Pot shortens cook time and allows the pumpkin and potatoes to soften while keeping other vegetables vibrant.

The vegetables

• Pumpkin: about 2 cups of 1-inch cubed pumpkin (peeled). Pre-cut pumpkin or fresh pieces both work.
• Onion: yellow or white onion forms the aromatic base.
• Potato: a medium russet adds body and texture; you can substitute Idaho or red potatoes.
• Carrots: add natural sweetness and color when sliced into half-moons.
• Garlic: minced or smashed, garlic boosts the savory depth of the curry.
• Cherry tomatoes: halved for bursts of acidity and color.
• Spinach: added at the end to wilt into the curry.
• Peas: frozen peas stirred in near the finish for pop and sweetness.

The curry sauce

The sauce is simple but bold: full-fat coconut milk for creaminess, red Thai curry paste for authentic Thai flavor, and a little broth to thin and meld everything. Nutmeg adds a subtle warm note that complements the pumpkin.

• Coconut milk: use full-fat for the richest texture.
• Red Thai curry paste: convenient, concentrated flavor that defines the curry.
• Broth: chicken or vegetable broth helps loosen the sauce and add depth; use vegetable broth to keep the dish vegan.

How to make Instant Pot Pumpkin Curry

1. Sauté aromatics: Use the Instant Pot’s sauté setting and heat 1 tablespoon olive oil. Add chopped onion and minced garlic and cook until softened and fragrant.
2. Combine sauce: Whisk together full-fat coconut milk, about 1 cup of broth, red Thai curry paste, and ½ teaspoon nutmeg until smooth.
3. Add vegetables: Add cubed pumpkin, chopped potato, sliced carrots, halved cherry tomatoes, and a sliced serrano or similar pepper to the pot. Pour the curry mixture over the vegetables and stir to coat. Season with salt.
4. Pressure cook: Close the lid, set the valve to seal, and cook on high pressure for 6 minutes.
5. Quick release: When cooking is complete, perform a quick release. Open the pot and stir; the pumpkin should be fork-tender.
6. Finish with greens: Stir in chopped baby spinach and frozen peas. Cover the pot and let sit for about 5 minutes to allow the spinach to wilt and the peas to heat through.
7. Adjust and serve: Add 2–3 tablespoons fresh lime juice to brighten the curry, stir to combine, and serve immediately over jasmine rice, brown rice, or quinoa.

Suggested accompaniments: jasmine rice for a classic pairing, or quinoa and brown rice for heartier, gluten-free options.

Topping ideas

Finish each bowl with one or more of these toppings to add contrast and texture:

• Fresh cilantro
• Extra lime juice
• Pepitas or toasted seeds
• Your favorite hot sauce
• Sliced green onions

Variations & add-ins

Make it spicier: Use a hotter chili such as jalapeño or add hot sauce to taste. Add protein: Stir in canned chickpeas or shredded cooked chicken at the end for added protein. Extra vegetables: Bell peppers, sweet potato, or broccoli work well if you’d like to bulk the curry up further.

Storage

Store leftover curry in an airtight container in the refrigerator for 3–5 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened.

Instant Pot recipe details

Instant Pot Pumpkin Curry — Vegetarian, naturally gluten-free. Prep: 15 mins | Cook: 15 mins | Total: 30 mins | Servings: 6

Ingredients

• 1 tablespoon olive oil
• 1 small white or yellow onion, chopped
• 4 cloves garlic, smashed and minced
• 1 tablespoon fresh grated ginger
• ½ teaspoon nutmeg
• 2 cups cubed pumpkin, peeled and chopped into 1-inch cubes (or butternut squash)
• 1 medium russet potato, peeled and chopped into 1-inch cubes
• 2 large carrots, peeled and sliced into half-moons
• 1 cup cherry tomatoes, halved
• 1 serrano pepper, sliced (optional)
• 1 (15-oz) can full-fat coconut milk
• 1 cup broth (vegetable or chicken)
• 3 tablespoons red Thai curry paste
• 1 teaspoon salt, divided
• 4 cups baby spinach, roughly chopped
• 2 cups frozen peas

Toppings

• 2–3 tablespoons fresh lime juice
• ⅓ cup fresh cilantro, chopped

Instructions (condensed)

1. Set Instant Pot to sauté and heat the olive oil. Add onion and garlic with ¼ teaspoon salt; cook until softened.
2. Add ginger and cook another 1–2 minutes. Meanwhile whisk coconut milk, broth, curry paste, and nutmeg together.
3. Add pumpkin, potato, carrots, cherry tomatoes, and serrano to the pot. Pour the curry mixture over the vegetables and stir. Sprinkle remaining salt on top.
4. Seal the Instant Pot and cook on high pressure for 6 minutes, then quick-release.
5. Stir and check that the pumpkin is fork-tender. Add spinach and peas, cover, and let stand for 5 minutes to wilt the greens and warm the peas.
6. Finish with lime juice, stir well, and serve over rice or quinoa topped with cilantro.

Tips & notes

• For a vegan version, use vegetable broth and confirm the curry paste contains no fish products.
• Full-fat coconut milk produces the creamiest texture; add a little extra broth if you prefer a thinner sauce.
• Nutrition information below does not include rice or other grains served with the curry.

Nutrition (per serving)

Calories: 261 kcal, Carbohydrates: 23 g, Protein: 6 g, Fat: 15 g, Fiber: 6 g, Sugar: 9 g

Nutrition information is an estimate and should be used as an approximation.