Instant Pot Thai Pumpkin Curry with Jasmine Rice

Step 1

Rinse rice several times till water turns clear. Transfer it to a container (in which you will be cooking the rice) and set aside.

Step 2

Press saute button on your Instant Pot. Once it's hot, add oil and then add chopped garlic, ginger and sliced jalapeño. Saute for a minute.

Step 3

Add chopped onion and saute for 2 more minutes until onions turn soft. Add the thai red curry paste and mix well.

Step 4

Stir in the coconut milk along with salt, coconut sugar, soy sauce, rice vinegar, turmeric powder and cayenne pepper. Mix well.

Step 5

Add cubed pumpkin to the pot, do not stir. Place a trivet inside the pot.

Step 6

Now place the container with rice on top of the trivet. Add 1 cup water to the rice.

Step 7

Close the lid of the IP and set valve to sealing. Press the manual/pressure cook button and cook on high pressure for 3 minutes. Do a quick release - meaning release the pressure immediately.

Step 8

Open the IP and fluff the rice with a fork. Remove the rice container carefully from the pot.

Step 9

Stir the curry and add in lime juice.

Step 10

Garnish the curry with roasted crushed peanuts, cilantro and serve over jasmine rice.