Description
This Instant Pot Butternut Squash Chicken Curry is an aromatic, perfectly savory, fall-apart chicken curry recipe made with a base of light coconut milk and mashed butternut squash that gives it a velvety, creamy texture.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs (or chicken breasts)
- 1 14-ounce can diced tomatoes
- 1 14-ounce can light coconut milk
- 2 heaping cups diced butternut squash (I use frozen for convenience!)
- 1 sweet onion, diced
- 3 garlic cloves, diced
- 4 teaspoons curry powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground coriander
- 3/4 teaspoon ground cumin
- 1 teaspoon garam masala
- 2 teaspoons turmeric
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 3/4 cup frozen peas
- 2 large handfuls fresh spinach
- 1 small bunch fresh cilantro, chopped
Instructions
- Place all of the ingredients from the chicken down through the sea salt into Instant Pot. (The only ingredients you will NOT add at this point are the peas, spinach or cilantro). Close the lid, seal the vent and cook on manual high pressure for 8 minutes. (Increase time to 10 minutes if using thicker chicken breasts.)
- Quick release the pressure and carefully remove the lid. Remove chicken from Instant pot and shred. Return to Instant Pot and stir. Mash up any big chunks of butternut squash with the back of a spoon (this increases the thickness of the base).
- Stir in frozen peas and spinach until spinach is wilted and peas are warm. Spoon into bowls, top with cilantro and enjoy!
Nutrition
- Serving Size: 6 servings
- Calories: 279
- Sugar: 7g
- Sodium: 644mg
- Fat: 12g
- Saturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 95mg
![\"Quantcast\"/](\"//pixel.quantserve.com/pixel/p-1e3-7hOJ_U8Bg.gif\")