Ingredients

• Coconut oil (I used about 1/4 cup)
• 1 medium yellow onion, diced
• 1 tbsp garlic paste
• 2 tbsp ginger paste
• 2 tbsp Thai red curry paste
• 2 cups chicken broth
• 1/2 can (10.5 oz) plain pumpkin puree
• 4 chicken breasts, sliced thinly
• 1 large red bell pepper
• Sweetener of choice (I use sucralose)
• 1 small butternut squash, cubed
• 1 10.5 oz can coconut milk, full fat
• Lime juice to taste
• Salt and pepper to taste
• 1 tsp cayenne (optional)

Directions

1. Turn the Instant Pot onto the saute setting and add the coconut oil. Add the diced onion and cook until soft and translucent.
2. Add garlic and ginger and saute until fragrant. Add the curry paste and let cook for a minute or two before adding the chicken broth and pumpkin puree.
3. Add chicken and pepper and stir. Add the squash cubes on top. Do not stir them into the broth. I saw this tip on another recipe to avoid them overcooking and it worked.
4. Season with salt and pepper to taste. Add cayenne if using.
5. Set Instant Pot to manual – 3 minutes. Do a quick release immediately when finished.
6. Add coconut milk and stir to incorporate. Turn the pot to saute again and let bubble until combined. Stir in the lime juice.
7. Serve with jasmine rice and enjoy!

This would probably be fantastic with some Thai basil also but I didn’t have any on hand.