Name: Instant Pot Butternut Squash-Chicken Curry
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 2 tsp. whole cumin seeds -; 2 tsp. ground coriander -; 2 tsp. sweet paprika -; 1/4 tsp. ground cinnamon -; Pinch ground clove -; Pinch cayenne pepper -; 1/3 c. ghee -; 1 medium yellow onion, thinly sliced -; 5 garlic cloves, thinly sliced -; Kosher salt -; Freshly ground black pepper -; 1 tbsp. grated fresh ginger (from a 3-inch peeled piece) -; 3 tbsp. tomato paste -; 1 small jalapeño, stemmed, seeded, and finely chopped -; 1 1/4 c. low-sodium chicken broth -; 2 lb. boneless skinless chicken thighs, cut into large, bite-sized pieces -; 4 c. diced butternut squash -; Steamed basmati rice, plain yogurt, sliced almonds, and fresh cilantro leaves, for serving -

Instant Pot Butternut Squash-Chicken Curry

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Butternut Squash-Chicken Curry

1. 2 tsp. whole cumin seeds -

2. 2 tsp. ground coriander -

3. 2 tsp. sweet paprika -

4. 1/4 tsp. ground cinnamon -

5. Pinch ground clove -

6. Pinch cayenne pepper -

7. 1/3 c. ghee -

8. 1 medium yellow onion, thinly sliced -

9. 5 garlic cloves, thinly sliced -

10. Kosher salt -

11. Freshly ground black pepper -

12. 1 tbsp. grated fresh ginger (from a 3-inch peeled piece) -

13. 3 tbsp. tomato paste -

14. 1 small jalapeño, stemmed, seeded, and finely chopped -

15. 1 1/4 c. low-sodium chicken broth -

16. 2 lb. boneless skinless chicken thighs, cut into large, bite-sized pieces -

17. 4 c. diced butternut squash -

18. Steamed basmati rice, plain yogurt, sliced almonds, and fresh cilantro leaves, for serving -

How to cook deliciously - Instant Pot Butternut Squash-Chicken Curry

1. Stage

In a small bowl, combine the spices; set aside.

2. Stage

Set the Instant Pot to high sauté. Add ghee, onion, and garlic and season with salt and pepper. Cook, stirring occasionally, until onions and garlic are tender and golden, about 10 minutes. Add ginger and spice mixture and cook, stirring, until fragrant, about 1 minute. Stir in tomato paste and jalapeño and cook, stirring, 1 minute. Pour in broth.

3. Stage

Add chicken and squash; season with salt and pepper and toss to coat. Lock the lid and set the instant pot to high pressure for 5 minutes. When the instant pot indicates that it is done, manually release the pressure.

4. Stage

Stir sauce, breaking up butternut squash a bit to thicken the sauce slightly. Serve spooned over rice with yogurt, almonds, and cilantro over top, if desired.