Pressure Cooker Pumpkin Curry Chicken

 
 

If you prefer potatoes instead of rice, just use quartered potatoes instead of rice. 🙂  Easy, peasy.

Turn this Pressure Cooker Creamy Pumpkin Curry Chicken recipe into a one pot meal

You will just need these two accessories. One Ekovana Stainless Steel Pressure Cooker Stackable Pans Set and a Stainless Steel Tall/Short Trivet & Egg Cooker Set,

A delicious and authentic Indian Recipe is my Pressure Cooker Indian Butter Chicken and my Pressure Cooker Chicken Tikka Masala.

If you prefer a bread over rice, try my Authentic Indian Naan recipe or my Authentic Indian Chapati recipe. Both can be made with leftover Whey from Instant Pot Greek Yogurt and both can be proofed in the Instant Pot, Mealthy MultiPot!

 

Add Potato Starch to your chicken chunks. I love to cook with Potato Starch, rather than cornstarch or flour.

The taste is better, it’s light and I feel it does a terrific job. The Potato Starch helps to seal in the juices and will provide some thickness to the sauce, without having to make a slurry.

Your chicken will end up juicy and very tender, using this method. I use this same method on my Pressure Cooker Chinese Orange Pepper Chicken.

 

Make sure your hands are very dry and coat the chicken well.

I use Tongs to move the chicken around, so that the Potato Starch won’t stick to my hands.

You want a very light coat, so that you don’t end up with a sticky mess that will adhere to the Pressure Cooker cooking pot and cause an overheat error.

 

If you are using Curry Leaves or Sage Leaves fry them up in the Homemade Simple Ghee Recipe or Coconut Oil.

To make a stainless steel pot, non-stick, make sure to always heat any Instant Pot, Mealthy MultiPot or Pressure Cooker  completely and then add your oil/fat. The oil needs to be added to a hot pot. If you add oil to a cold pan, your food WILL STICK and you will get an overheat error message.

Once the display on your Instant Pot or Pressure Cooker reads “Hot,” use the tongs and add the chicken to your Instant Pot or Pressure Cooker cooking pot. If you don’t have a display, just wait several minutes to make sure your pot is very hot.

Shake any excess Potato Starch from the chicken pieces before placing them into the Instant Pot or Pressure Cooker cooking pot.

 

Add some spices to your Homemade Pie Pumpkin Puree and set aside.

Canned Pure Pumpkin Puree is not as solid as homemade.

 

Without over crowding your Pressure Cooker cooking pot, lightly and quickly brown the chicken in batches and then remove to a plate.

Just give them a quick little sear. They don’t need to be a dark brown color.

Note the little amount of Potato Starch on the chicken pieces. Don’t forget to shake off the excess Potato Starch .

 

This step of searing the chicken using Potato Starch, will guaranty you a very juicy and tender piece of chicken. Your chicken will not be rubbery, tough or dry.

It is a quick extra step that I like to use when cooking chicken in my Pressure Cooker.

 

Add your Pumpkin Puree and a little of your Chicken Stock and deglaze the pan.

Cook the pumpkin for a few minutes in order to wilt the garlic and toast the seasonings.

 

When your Pumpkin Sauce becomes fragrant, it is time to add the chicken. The Pumpkin Sauce will be luxurious.

Mix in the Maple Syrup and then return the chicken to the Pressure Cooker cooking pot. Add in the rest of the Chicken Broth.

If using your own Homemade Chicken Bone Broth, use half Broth and half water, since the Homemade Chicken Bone Broth is so thick.

If you are making this a One Pot Meal using my Pressure Cooker Perfectly Cooked Pot In Pot Rice recipe, add your Tall Legged Trivet and Rice now.

 

You are ready to lock on the lid and cook your entire dinner in ONE pot at the same time!!!

 

Open the pot and remove the Pan of rice.

Place the lid on top of the rice to allow it to continue to steam and finish the cooking process. While the rice is steaming, go on to the next step.

Your rice will be perfectly cooked by the time the Pressure Cooker Creamy Pumpkin Curry Chicken is ready.

 

This recipe is not a proper Indian Curry recipe. It’s not Thai and it’s not Chinese…… it is just me playing around with a Blended Curry Powder Mix and fall spices.

I happen to love all kinds of Indian Curries (especially vegetarian), so I made up this recipe so that you have an option to have a little Indian flavor or more of a Fall Pumpkin flavor.

You don’t have to use Garam Masala. For a more traditional Pumpkin Soup flavor, use Cinnamon, instead. Your choice.

Simmer the sauce just a bit to thicken it up and then add Coconut Milk, Heavy Cream, Half & Half, or nothing. Taste it and adjust the seasonings to your liking.

 

Serve this Pressure Cooker Pumpkin Curry Chicken with my Pressure Cooker Triple Coconut Rice or Pressure Cooker Garlic Whipped Potatoes.

More Instant Pot Curry Recipes to Make:

• Pressure Cooker Japanese Beef Curry Stew {Instant Pot}
• Instant Pot Butter Chicken {Murgh Makhani}
• Pollo Tropical Creamy Curry Mustard Sauce
• Instant Pot Pressure Cooker Japanese Chicken Curry

Kitchen Equipment and Essentials

• Instant Pot, Mealthy MultiPot or Pressure Cooker
• J.A. Henckels Classic 8 inch Chef’s Knife
• Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
• Culina Stackable (Dry) Stainless Steel Measuring Cups
• Anchor Hocking Glass (Liquid) Measuring Cups
• Cilio Olivewood Spatula
• Porcelain & Bamboo Salt Box with Spoon
• My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
• Stainless Steel Tall/Short Trivet & Egg Cooker Set
• Ekovana Stainless Steel Pressure Cooker Stackable Pans Set
• OXO Stainless Steel Tongs

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