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instant pot thai butternut squash red curry


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Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 30 minutes

Servings: 6

Cost: $8.48 /serving


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Step 1

Select saute on the pressure cooker and add butter.

Step 2

When melted, add carrots, onion, ginger, garlic, salt, and pepper; saute 2 minutes.

Step 3

Add curry paste and saute 1 minute.

Step 4

Add squash, potato, coconut milk, chicken broth, and fish sauce; stir.

Step 5

Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 5 minutes.

Step 6

When cooking is complete, use a quick release.

Step 7

Ladle about half of the mixture into a high speed blender and blend until completely smooth.  Stir back into the pot.

Step 8

Stir in spinach and allow it to wilt; about 2 minutes.

Step 9

To serve, put a scoop of rice on one side of a bowl.  Ladle squash curry into the bowl, next to the rice. Garnish with peanuts, cilantro, a squeeze of lime juice, and pomegranate seeds (see note).

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