Instant Pot Pumpkin Chicken Curry with coconut milk recipe Paleo, Whole30, and Keto.
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5 from 19 votes

Instant Pot Pumpkin Chicken Curry (Paleo, Whole30, Keto)

Easy Instant Pot Pumpkin Chicken Curry with coconut milk cream and korma spice blend. Paleo, Whole30, and Keto friendly. 
Course Main Dish
Cuisine American, Indian
Keyword Instant Pot Pumpkin Chicken Curry
Prep Time 10 minutes
Cook Time 10 minutes
Natural Pressure Release 15 minutes
Total Time 20 minutes
Servings 5 people
Calories 418kcal
Author ChihYu


Homemade Korma Paste:

  • 5 large garlic cloves , peeled
  • 1 tbsp sliced fresh ginger
  • 1 fresh serrano , fresno, or jalapeno green or red pepper
  • 4 tbsp shredded coconut
  • ½ cup cilantro or parsley + more for garnish
  • tsp cayenne pepper
  • 2 tsp garam masala powder
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 1.5 tsp turmeric powder
  • 1 ½ tsp sea salt


  • 2 tbsp ghee
  • 2 large shallots , sliced lengthwise
  • 2 lbs chicken thighs ,skinless/boneless
  • 1 cup chicken stock
  • 2 tbsp tomato paste
  • 1 lb. pumpkin or butternut squash ,dice to roughly 1 ½ -2 inch large chunks
  • ½ cup full fat coconut milk
  • 10 oz. frozen spinach , defrosted & squeezed out liquid
  • 2-3 tbsp coconut yogurt (optional)


  • Blend garlic, ginger, chili, coconut, and cilantro in a mini food chopper (a 4-cup work bowl). Pulse a few times until they are finely chopped. Set aside in one bowl. Combine cayenne, garam masala, cumin, coriander, turmeric, and sea salt in a second bowl. Set aside.
  • In a 6-quart Instant Pot, press Saute function - when the panel shows Hot, add 2 tbsp ghee and 2 shallots. Season with a pinch of salt and saute until fragrant (about 10 seconds). Add chicken thighs and lightly sear them for about 2 minutes each side. Press Cancel.
  • Add 1 cup chicken stock and use a wooden spoon to scrape the bottom of the inner pot to deglaze and make sure nothing is stick to the bottom. Add 2 tbsp tomato paste, blended herbs, and the rest of dry spice seasonings under ‘homemade korma paste’’. Give it a stir then add diced butternut squash or pumpkins on top of the chicken. Close the lid - Seal the valve - Manual - High pressure - 10 minutes. Wait 15 minutes then quick release.
  • Add coconut milk and spinach to the pot. Gently stir and garnish with chopped cilantro or parsley. (Optional) Stir-in 2-3 tbsp coconut yogurt. Serve over lightly sautéed cauliflower rice, broccoli rice, zucchini noodles, roasted potatoes, or steamed rice for gluten-free meal.



This dish tastes best with chicken thighs. If use chicken breasts, roughly dice them to large chunks before searing them in Step 2.
The chicken should be fork tender. You can easily use a fork or spoon to break them into pieces. Alternatively, after cooked, Carefully take the chicken out and cut into bite sizes then add them back to the pot. 
For Stovetop, check out my Homemade Chicken Korma recipe


Calories: 418kcal | Carbohydrates: 14g | Protein: 40g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 187mg | Sodium: 277mg | Potassium: 1186mg | Fiber: 3g | Sugar: 4g | Vitamin A: 293.5% | Vitamin C: 19.1% | Calcium: 12.5% | Iron: 29.9%