A complete meal made in one go in the Instant Pot using the Pot-in-pot method. Comforting Thai Pumpkin Curry served with jasmine rice makes a nice weekday dinner or lunch! Instruction to make on the stove-top included.
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We are half done with November. Days are getting shorter and colder (& more depressing) and I couldn’t be more anxious for spring. I know winter just started but it’s just so rainy and grey here that I already can’t wait for spring. I am like counting days to April-May! Did you guys do anything special over the weekend? Like I told you guys, I went to this workshop with Dr. Brian Weiss in Portland and it was truly amazing. There’s so much one can learn from him about life, about love and so much more that I can’t even put in words. Other than talking about souls, their journeys, rebirths he also did these regression sessions with the group.
I wasn’t able to go back into my past life but around 50% people did (& there were more than 1000 people!) . I was able to go back to my childhood though. I remembered an event which I don’t remember in my normal senses, it was when I was 4 years old. I later asked dad if this had happened and he confirmed the same! It was quite fascinating and for someone who has been a fan of Dr. Weiss work for 15 years, it was indeed a dream come true. Sarvesh just slept through the regression!!!
Anyway back to real life and this curry. Guys this recipe is amazing and you know why? Because you make the curry and the rice in the same pot at the same time! Have you guys heard about the pot in pot method? (PIP). This is a method where you cook different things in different containers but at the same time. For example you cook something in the inner pot of your Instant Pot, then you place a container (on top of a trivet) and cook something else in that container. The best part about this method is that you get a complete meal in one go.
So what do you need for a Pot-in-Pot method?
✓ a trivet – you get one with the Instant Pot but I prefer this one so much more, it has taller legs – Stainless Steel Steaming Rack, 6 Inch Diameter
✓ a steel or glass container to put on top of your trivet. I used these steamer insert pans – Stackable Steamer Insert Pans
Of course you have to choose things which would need almost the same amount of time to cook. For example this Thai Pumpkin Curry and Jasmine Rice. I cooked the curry in the inner steel pot of my IP and then used another container to cook the jasmine rice. Let’s talk a bit about this thai pumpkin curry – this one is super flavorful, vegan and tastes great with jasmine rice. Making it is quite a breeze with ready to use thai red curry paste. I mostly use Thai Kitchen Red Curry Paste which is vegan. Red curry pastes are usually not vegan so make sure to read the ingredients before using it in this recipe.
This Instant Pot Thai Pumpkin Curry
✓ is vegan, dairy-free and nut-free
✓ can be made gluten-free by using gluten-free soy sauce
✓ is comforting and perfect for cold days
& last but not the least, it’s packed with so many wonderful flavors!
How to make sure the pumpkin doesn’t get mushy while cooking in the Instant Pot
So pumpkin is a delicate veggie which can get mushy pretty fast. The first time I tested this curry in the IP, pumpkin was so mushy, it still tasted good but just too over-cooked for my taste. So for the next trial, I made the following changes which made it perfect!
✓ make sure the pumpkin pieces are large – every piece should be around 1.5 inches. Big chunks of pumpkin won’t get mushy.
✓ add the pumpkin at the very end and Do Not stir. When you add pumpkin before adding the liquid, it just keeps getting cooked all the while, so add it at the end. Also stirring submerges it under the liquid which makes the pumpkin more mushy so do not stir after you add it to the pot.
And for the rice – make sure you rinse it till water turns clear, that way it won’t get extra-sticky. I know it’s getting cold and we are all craving for something warm and comforting. And it truly can’t get more comforting than this thai pumpkin curry. Hope you guys give this meal a try in your IP, let me know how it turns out!
*Rinse rice several times till water turns clear. Transfer it to a container (in which you will be cooking the rice) and set aside.
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.
Add chopped onion and saute for 2 more minutes until onions turn soft.
Add the thai red curry paste and mix well.
Stir in the coconut milk along with salt, coconut sugar, soy sauce, rice vinegar, turmeric powder and cayenne pepper. Mix well.
Add cubed pumpkin to the pot, do not stir. Place a trivet inside the pot.
Now place the container with rice on top of the trivet. Add 1 cup water to the rice.
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.
Open the IP and fluff the rice with a fork. Remove the rice container carefully from the pot.
Stir the curry and add in lime juice.
Garnish the thai pumpkin curry with roasted crushed peanuts, cilantro and serve over jasmine rice.
* You may add veggies like bell pepper, tofu to this curry.
* Adjust spice levels to taste.
* The prep time will be significantly reduce if you have pre-cut pumpkin cubes. Cutting them takes so much time (& I hate it!).
* Use gluten-free soy sauce to make this curry gluten-free.
How to make this Thai Pumpkin Curry on stove-top
Heat oil in a pan on medium heat. Add garlic, ginger, jalapeno and cook for a minute or two. Follow steps 3 & 4. Add pumpkin, stir, cover the pan and let the curry cook for 10-15 minutes on medium heat or until pumpkin softens. Garnish with cilantro & serve over rice as usual.
Instant Pot Thai Pumpkin Curry with Jasmine Rice
- 1 cup jasmine rice 200 grams
- 1 cup water 8 oz
Thai Pumpkin Curry
- 1 tablespoon oil I used avocado oil
- 3 garlic cloves 8 grams, finely chopped
- 1/2 inch ginger 7 grams, finely chopped
- 1/2 jalapeno sliced
- 1 yellow onion 100 grams, roughly chopped
- 2 tablespoons +1 teaspoon red curry paste
- 14 oz can coconut milk I used full fat
- 3/4 teaspoon salt or to taste
- 1 tablespoon coconut sugar
- 1 tablespoon soy sauce use gluten-free soy sauce if needed
- 1 teaspoon rice vinegar
- 1/2 teaspoon turmeric powder
- 1/8 teaspoon cayenne pepper or to taste
- 2.5 cups pumpkin 265 + 62 grams, 1.5 inch cubes
- roasted peanuts
- lime wedges
- Rinse rice several times till water turns clear. Transfer it to a container (in which you will be cooking the rice) and set aside.
- 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.
- Add chopped onion and saute for 2 more minutes until onions turn soft. Add the thai red curry paste and mix well.
- Stir in the coconut milk along with salt, coconut sugar, soy sauce, rice vinegar, turmeric powder and cayenne pepper. Mix well.
- Add cubed pumpkin to the pot, do not stir. Place a trivet inside the pot.
- Now place the container with rice on top of the trivet. Add 1 cup water to the rice.
- 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.
- Open the IP and fluff the rice with a fork. Remove the rice container carefully from the pot.
- Stir the curry and add in lime juice.
- Garnish the curry with roasted crushed peanuts, cilantro and serve over jasmine rice.
Instant Pot Thai Pumpkin Curry
33 thoughts on “Instant Pot Thai Pumpkin Curry with Jasmine Rice”
Thank you for the wonderful recipe. I used 2 small sugar pumpkins and cut them in chunks, but microwaved them to make peeling easier. Next time I will decrease the cooking time to 2 minutes because the microwave softened the pumpkin a bit. Even though it came out a little mushy it was still delicious!!! Just before serving I stirred in about 1/4 cup lime juice. Yum yum. Your recipe nailed it!🎃
Can’t wait to try this–sounds great! Cooking at high altitude, I’m highly confused about rice cooking for this recipe, which suggests it will take 10 minutes for perfection (7 minutes pressure level-up, 3 minutes cook time).
Internet general advice for white rice is 15 to 20 minutes. More water (like 1/4 cup more) and cook-time for our 7,000 ft high altitude.
How to reconcile the diverse instructions? I’m so sick of gummy clumped rice!
Hi Lorna, I am sorry I do not have any experience with high altitude cooking. But I found this article which might help: https://amindfullmom.com/instant-pot-high-altitude-cooking/
I forgot to put the pumpkin in the instant pot! haha…. so i roasted it in the broth instead. and it was lovely! thanks! <3
haha glad it turned out well!
Hi. I’d like to make this again but use half yellow Yukon potatoes and half pumpkin (have some potatoes to use up…) Should I cut the potatoes the same size as the pumpkin and keep the same cook time?
yes ! 🙂
This looks great! Would the cooking time change if i made this without the rice?
no it will be same