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First, chop your onions and mince the garlic.
Cut the chicken breast into medium-sized cubes.
Turn on your instant pot to sauté mode and warm up the olive oil.
Add in the onions and garlic and stir them until they are golden brown.
Next, add in the chicken breast, tomato paste, and spices and mix them well.
Add the chicken stock and pumpkin puree and stir it again.
Set your instant pot to manual mode and adjust it to high pressure for 5 minutes.
Once it's done, let the pressure naturally release all the way.
Remove the lid and add coconut milk at the end and allow the pumpkin chicken curry to thicken as it simmers.
Taste for salt and adjust according to your preference.
Top it off with some parsley or any herb of your choice and serve!
Follow the same steps listed above, but instead of pressure cooking it, bring everything to a boil, then cover it and let it simmer for 10 minutes or until the chicken is cooked through.
Then take off the lid, add the coconut milk, and allow the pumpkin chicken curry to thicken for about 2 minutes.
Sauté the garlic and onions in a small pan, then stir everything else in your slow cooker, except the coconut milk.
Cook it on low for 4 to 6 hours and add in the coconut milk near the end. Serve it once it thickens to your preferred consistency.