Instant Pot Pumpkin and Plantain Curry is the must have fall dish! Full of delicious autumn flavours like pumpkin with African influence from the plantains. Suitable for Vegan, Gluten-Free and Paleo diets.
Folks, autumn is here and it’s time to fill your home with delicious fall flavours. Today I am making for you Instant Pot Pumpkin and Plantain Curry. I loooooove making pressure cooker curry and this recipe has become my new favourite for autumn. This Instant Pot curry is a truly unique dish that blends together African and Indian influence and brings it all together so perfectly with pumpkin.
If you’re a pumpkin lover looking for the perfect fall recipe, this is it. The pumpkin adds just the right amount of sweetness to a warm comforting curry dish that your whole family will eat right up.
Instant Pot curry is a savoury dish with the right amount of sweetness from the pumpkin that doesn’t overpower your dinner. It’s packed with sooooooo many veggies too. My mini chefs loved the addition of pumpkin, which they know from pumpkin pie as a dessert, and they didn’t even notice the plantains and peppers. They just kept eating.
Instant Pot Curry Materials
KITCHEN TOOLS, UTENSILS & APPLIANCES NEEDED
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Here are some of the items you will need to make this recipe.
Ready to make Instant Pot Pumpkin and Plantain Curry? Head to your pantry, grab your ingredients and I’ll show you how…….
How to Make Instant Pot Pumpkin and Plantain Curry Step by Step
- Select sauté on pressure cooker, once it reads “hot” add oil and onion and pepper into the insert and sauté for 5 mins until softened and press cancel.
- If anything is stuck to the bottom of the insert, add the stock first and then scrape the bottom.
- Add the rest of the ingredients through to the salt, except the coconut milk. Stir and make sure to scrape off anything stuck to the bottom of the Instant Pot Insert.
- Add coconut milk last leaving it on the top to avoid a burn notice.
- Lock the lid, set valve to “sealing” position, select manual, high pressure and 4 mins cook time.
- Release the pressure when the cook time ends by switching from seal to vent for a Quick Pressure Release.
- Press cancel. Select sauté and add in the plantains and sauté for 5- 6 mins until done.
- Switch off the Instant pot and serve the curry. Serve with Instant Pot Rice or 5 Minute Yoghurt Flatbreads.
Instant Pot Plantain and Pumpkin Curry Tips
- It’s important to cook the pumpkin quickly at high pressure. Some of the ingredients can become too mushy if cooked for too long. I have found that 4 mins at high pressure before adding in the plantains is the perfect cook time.
- After you sauté the onions and peppers, scrape the bottom of the pot after adding the stock. Get all those ingredients off the bottom of the pot. This is an important step that you do not want to skip.
- When adding the ingredients before cooking at high pressure, add the coconut milk last and do not mix in. This will help prevent burning at the bottom of the pot.
How to Customise Instant Pot Curry
If pumpkin isn’t your favourite, it’s no problem for this Instant Pot Curry. You can add butternut squash or sweet potatoes instead and your meal will be absolutely delicious without sacrificing those comforting fall flavours.
Like all 3 of those ingredients? Add them! Pumpkin, sweet potatoes and butternut squash make a perfect combination for a comforting autumn dinner.
Why You’ll Love Instant Pot Pumpkin and Plantain Curry
Everything is just easier in the Instant Pot. This pressure cooker curry comes together so quickly in the Instant Pot. The pressure cooker brings all of the ingredients together and it tastes like you’ve been cooking all day. I don’t know about you, but I don’t have all day to complete all these steps. You can have a flavourful comforting curry on your dinner table in 30 mins.
It’s one pot. Yeap. No need to use this pan for sautéing the onions and peppers or this one for boiling the potatoes. The Instant Pot does everything for you in one pot, making your life and the clean up soooooo much easier.
The ingredients are made up of pantry staples. A lot of the spices will come right from the pantry for this recipe.
You can customise. The fall flavours of this Instant Pot curry will still be there with the use of pumpkin but you can customise to suit your diet.
It’s the perfect fall dish. Fall flavours are comforting and filling.
What to Serve with Instant Pot Pumpkin and Plantain Curry
Instant Pot Meal Plan
Check out my Instant Pot Meal Plan for lots more recipes and ideas.
Instant Pot Pumpkin and Plantain Curry Video
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Instant Pot Pumpkin and Plantain Curry
Instant Pot Pumpkin and Plantain Curry Ingredients
- 2 tbsp vegetable oil or calorie controlled spray
- 2 large onions finely diced
- 2 red bell peppers, finely diced
- 1.6 lb (750g) pumpkin peeled and cubed into large bite-sized pieces
- 400 ml tin coconut milk
- 250 ml (1 cup) vegetable stock
- 2 tbsp curry powder
- 1 tbsp tomato puree
- 1 tsp garlic puree
- 1 tsp ginger puree
- 1 tsp paprika
- 0.5 tsp ground all spice
- 0.25 tsp cayenne pepper or to taste
- 2 sprigs thyme
- salt to taste
- 2 ripe plantains peeled and cut into small cubes
Instant Pot Pumpkin and Plantain Curry Instructions
- Select sauté mode on pressure cooker, once it reads "hot" add oil and onion and pepper into the insert and sauté for 5 mins until softened and press cancel.
- If anything is stuck to the bottom of the insert, then add stock first and scrape the bottom.
- Add the rest of the ingredients through to the salt except coconut milk. Stir making sure to scrape off anything stuck to the bottom of the Instant Pot Insert.
- Add coconut milk last, leaving it on the top to avoid a burn notice.
- Lock the lid, set valve to "sealing" position, select manual, high pressure and 4 mins cook time.
- When the cook time ends, perform a complete Quick Pressure Release.
- Press cancel. Then select sauté mode, add in the plantains and sauté for 5- 6 mins until done.
- Cook time does not include time to come up to pressure or for pressure to release.
- Do not add extra time as ingredients can become mushy.
- After you sauté the onions and peppers, scrape the bottom of the pot after adding the stock to prevent sticking during high pressure cook time.
- To prevent burning during the Manual High Pressure cooking phase, add coconut milk last and do not mix in.