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Instant Pot Butternut Squash Chicken Curry

September 21, 2020 by Julie 53 Comments

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This Instant Pot Butternut Squash Chicken Curry is an aromatic, perfectly savory, fall-apart chicken curry recipe made with a base of light coconut milk and mashed butternut squash that gives it a velvety, creamy texture.

Instant Pot Butternut Squash Chicken Curry

This weekend we got a glimpse into cooler fall weather and I was all about it! While I’m ready to pull out sweaters and jackets and say goodbye to shorts and tank tops for the year, I am not naive enough to think we’re done with hot weather for the season. Even though Instant Pot recipes become all the more appealing in the colder months when something about pressure cooker recipes seeping with that oh-so-cozy appeal seem all the more inciting, the recipe I am sharing with you guys today is one I actually first fell in love with in the heat of the summer so it’s one to keep on hand right now when temperatures are all kinds of unpredictable.

I know some people associate pressure cooker recipes with colder temperatures, but I am all about Instant Pot recipes in the summer as well for the following reasons: 1. Using a pressure cooker or slow cooker doesn’t heat up the house the way the oven does. When it feels like the the surface of the sun outside, every degree of cool air in the house matters, am I right? 2. Slow cooker and pressure cooker meals are the easiest. One pot! Less mess! Bring it ON.

Instant Pot Butternut Squash Chicken Curry

Instant Pot Butternut Squash Chicken Curry

If it feels like your Instant Pot has a permanent spot on your kitchen counter these days regardless of the season or the weather outside, join me on a little flavor journey that is this Instant Pot Butternut Squash Chicken Curry. It’s an aromatic, perfectly savory, fall-apart chicken curry recipe made with a base of light coconut milk and mashed butternut squash that gives it a velvety, creamy texture.

Instant Pot Butternut Squash Chicken Curry

And did I mention it’s actually kind of pretty? For curry, I mean?

Instant Pot Butternut Squash Chicken Curry

It’s vibrant and colorful (eat the rainbow — it’s good for you!) and the rich, yellow color of the curry can be attributed to curry powder (duh) and mashed butternut squash combined with creamy light coconut milk. The base of this dish is a bit of a departure from traditional curry recipes but in a good way. It’s not just a coconut cream bomb and knowing that each savory slurp of the rich coconut curry broth comes along with powerful antioxidants, (including vitamin C, vitamin E, and beta-carotene) makes my mouth and my body do a little happy dance together. Because during these crazy times, I think we can all agree that any way our bodies can ingest more good-for-you ingredients, it’s a very GOOD thing. You’re welcome, immune system!

As for the chicken in this recipe, I opt for boneless skinless chicken thighs. Always, always. To me, they’re more flavorful but if you are a chicken breast fan, do your thang! The recipe will still be delicious!

When it comes to serving this Instant Pot Butternut Squash Chicken Curry, it is great over rice, quinoa, cauliflower rice… you name it. But, honestly, I love it by itself, stew-style, served with some freshly warmed naan for dipping and, you know, making sure not one little slurp of the curry remains at the bottom of my bowl. It’s too good to waste, I’m tellin’ ya!

Instant Pot Butternut Squash Chicken Curry

Instant Pot Butternut Squash Chicken Curry

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Instant Pot Coconut Chicken Curry

Instant Pot Butternut Squash Chicken Curry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 10 reviews
  • Author: Julie
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes (not including the time it takes for Instant Pot to come to pressure)
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Indian-Inspired
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Description

This Instant Pot Butternut Squash Chicken Curry is an aromatic, perfectly savory, fall-apart chicken curry recipe made with a base of light coconut milk and mashed butternut squash that gives it a velvety, creamy texture.


Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs (or chicken breasts)
  • 1 14-ounce can diced tomatoes
  • 1 14-ounce can light coconut milk
  • 2 heaping cups diced butternut squash (I use frozen for convenience!)
  • 1 sweet onion, diced
  • 3 garlic cloves, diced
  • 4 teaspoons curry powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground coriander
  • 3/4 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 2 teaspoons turmeric
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon sea salt
  • 3/4 cup frozen peas
  • 2 large handfuls fresh spinach
  • 1 small bunch fresh cilantro, chopped

Instructions

  1. Place all of the ingredients from the chicken down through the sea salt into Instant Pot. (The only ingredients you will NOT add at this point are the peas, spinach or cilantro). Close the lid, seal the vent and cook on manual high pressure for 8 minutes. (Increase time to 10 minutes if using thicker chicken breasts.)
  2. Quick release the pressure and carefully remove the lid. Remove chicken from Instant pot and shred. Return to Instant Pot and stir. Mash up any big chunks of butternut squash with the back of a spoon (this increases the thickness of the base).
  3. Stir in frozen peas and spinach until spinach is wilted and peas are warm. Spoon into bowls, top with cilantro and enjoy!


Nutrition

  • Serving Size: 6 servings
  • Calories: 279
  • Sugar: 7g
  • Sodium: 644mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 6g
  • Protein: 24g
  • Cholesterol: 95mg

Did you make this recipe?

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If you take a moment to give this recipe a try, THANK YOU! I also very much appreciate it when you take a moment to leave a review after trying one of my recipes, as it helps more people find my recipes, trust them and give them a try. Thanks for letting me into your kitchen and I hope you enjoy this Instant Pot Butternut Squash Chicken Curry as much as we do in our house! 

What To Serve With Chicken Curry

If you’re looking for ideas for what to serve with chicken curry, we love warm naan bread most. I just buy it already made at the grocery store and reheat it but I’m sure homemade naan would be even more incredible. I also sometimes like to serve this butternut squash chicken curry with a simple green salad on the side to bring a little crisp brightness to the table. My arugula and beet salad is a personal favorite.

Additional Recipes You Might Enjoy

  • Vegetarian Chickpea Curry
  • Crock Pot Coconut Chicken and Cauliflower Rice Stew
  • Butternut Squash Soup
  • Ginger Curry Roasted Cauliflower

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I'd love to connect with you! I am always so grateful when you let me know you tried one of my recipes or workouts and tag me in your photos or updates. Thank you so much!!!

Filed Under: Dairy-Free, Gluten-Free, Instant Pot Recipes, Lunch/Dinner Recipes, One Pot Meals, Paleo, Pressure Cooker Recipes, Recipes Tagged With: butternut squash chicken curry, butternut squash curry, chicken recipes, coconut chicken curry, dinner recipes, gluten free, gluten free recipes, Instant Pot coconut chicken curry, Instant Pot recipes, Paleo recipes, pressure cooker, pressure cooker coconut chicken curry, pressure cooker recipes

About Julie

My name is Julie and I am a full-time blogger, new mama, fitness enthusiast (certified personal trainer and group exercise instructor) and food fanatic (mostly healthy... but also not-so-healthy) living in North Carolina with my husband, dog and baby boy. Thank you for visiting Peanut Butter Fingers! I hope you enjoy little glimpses into my life and have fun trying the sweaty workouts I frequently share and making some of my favorite recipes along the way!

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Comments

  1. Jan says

    September 21, 2020 at 10:42 am

    This sounds fantastic! I love curry so I can’t wait to try it.

    Reply
    • Julie says

      September 21, 2020 at 11:20 am

      Hope you love it!! The butternut squash really gives it so much flavor and a thick, creamy texture.

      Reply
    • Chrissy says

      September 28, 2020 at 9:28 pm

      Made this in the slow cooker and it was amazing!! So good 😊

      Reply
  2. Jen says

    September 21, 2020 at 1:36 pm

    Is there a way this recipe could be made in a crock pot?

    Reply
    • Julie says

      September 22, 2020 at 2:32 pm

      Hi Jen! For a slow cooker, it should work if you combine everything but the spinach, peas and cilantro and let it cook on high for 4 hours or low for 6(ish) hours. Then, shred the chicken, return to the slow cooker and mash up any big chunks of butternut squash with the back of a spoon. Stir in spinach and peas until spinach is wilted and peas are warm. Top with cilantro!

      Reply
  3. Emily says

    September 21, 2020 at 7:34 pm

    That looks delicious! Curry is always a favorite of ours, too! No Instant Pot, but I’m planning to throw this in the Crock Pot instead

    Reply
  4. Sarah F. says

    September 21, 2020 at 8:13 pm

    Hi Julie — I’m looking forward to trying out this recipe! The garam masala and tumeric are listed after cumin in the ingredient list. Should they be thrown in at the same time as all of the other spices? Thanks!

    Reply
    • Julie says

      September 22, 2020 at 2:27 pm

      yes!! so sorry for any confusion! just updated the recipe to clarify. 🙂

      Reply
  5. Jennifer says

    September 21, 2020 at 10:17 pm

    Crock pot alternative?

    Reply
    • Julie says

      September 22, 2020 at 2:33 pm

      For a slow cooker, it should work if you combine everything but the spinach, peas and cilantro and let it cook on high for 4 hours or low for 6(ish) hours. Then, shred the chicken, return to the slow cooker and mash up any big chunks of butternut squash with the back of a spoon. Stir in spinach and peas until spinach is wilted and peas are warm. Top with cilantro!

      Reply
  6. Julie says

    September 22, 2020 at 6:16 am

    Omg!! I was just searching for this exact recipe! One of my lunch spots from the city where I work comes out with a curried chicken butternut squash soup each fall and I always stalk their website just waiting for it! Since working remote I remembered that I was going to miss out on it this year and was almost in tears!

    Q- how do I make this NOT in an insta pot? I have a miniature sized kitchen and can not afford extra space!!

    Reply
    • Julie says

      September 22, 2020 at 2:31 pm

      No way! Love coincidences like this!! As for making the recipe NOT in an Instant Pot — do you happen to have a slow cooker? If so, it should work if you combine everything but the spinach, peas and cilantro and let it cook on high for 4 hours or low for 6(ish) hours. Then, shred the chicken, return to the slow cooker and mash up any big chunks of butternut squash with the back of a spoon. Stir in spinach and peas until spinach is wilted and peas are warm. Top with cilantro!

      I haven’t tried a stove-top version yet but can report back when I do!

      Reply
  7. Jessica C says

    September 22, 2020 at 12:05 pm

    This looks delicious but I don’t have an Instant Pot. Do you have any suggestions of how to convert it to stove top or slow cooker?

    Reply
    • Julie says

      September 22, 2020 at 2:30 pm

      For a slow cooker, it should work if you combine everything but the spinach, peas and cilantro and let it cook on high for 4 hours or low for 6(ish) hours. Then, shred the chicken, return to the slow cooker and mash up any big chunks of butternut squash with the back of a spoon. Stir in spinach and peas until spinach is wilted and peas are warm. Top with cilantro!

      Reply
      • Jessica C says

        September 22, 2020 at 2:43 pm

        Thank you so much!!

        Reply
  8. Kellie Hayes says

    September 22, 2020 at 5:28 pm

    Do you drain the diced tomatoes? The instructions don’t call for it but the picture looks like the liquid is mostly the coconut milk. I’m making this tomorrow- super excited to try it!

    Reply
  9. Jess says

    September 23, 2020 at 9:29 am

    I made this for lunches for the week and OMG it is a new go to – the butternut squash thickens the sauce perfectly while leaving that hint of flavor that makes you ask “what is that…?” Everything about this recipe is fantastic!

    SO GOOD!

    Reply
    • Julie says

      September 24, 2020 at 1:07 pm

      Hooray! So happy to hear this! And thank you for coming back and leaving a comment + review. I appreciate it so much!

      Reply
  10. waddy says

    September 23, 2020 at 9:02 pm

    The instructions seem to be a little incomplete. Step one just says add the chicken to the pot and cook it. It doesn’t say anything about the squash, onions or spices. Just to not add the spinach, cilantro or peas yet.

    Reply
    • Julie says

      September 24, 2020 at 1:08 pm

      Hi! In step one it says “Place chicken through sea salt into Instant Pot” so you’ll add ALL of the ingredients listed (from chicken through sea salt) except for the spinach, cilantro or peas to the Instant Pot in that step. I hope this make sense!

      Reply
    • Brittany says

      March 19, 2021 at 9:45 pm

      I was totally confused too! I think a few more descriptive words would help. I think it’s meant to say something like “place all the ingredients from the chicken down through the sea salt in the Instant pot, Except…”

      Reply
      • Julie says

        March 20, 2021 at 10:18 am

        Thank you for the feedback! I updated the post to hopefully make this a little clearer. 🙂

        Reply
  11. Erin says

    September 23, 2020 at 9:02 pm

    This dish was absolutely delicious! I loved the addition of the butternut squash and all 3 of my kids gave it a thumbs up. Thanks for sharing!!

    Reply
    • Julie says

      September 24, 2020 at 10:38 am

      So happy you loved it! The butternut squash is my fav part of this one for sure!

      Reply
  12. Mary Katherine says

    September 29, 2020 at 7:35 pm

    I’m going to make this recipe tomorrow and I can’t wait! We are also using frozen butternut squash…did you thaw it first?

    Reply
    • Julie says

      September 30, 2020 at 11:15 am

      Nope! I just dump it in completely frozen and it works great!

      Reply
  13. Adri says

    September 30, 2020 at 8:41 am

    Made this recipe and loved it!

    Reply
  14. Jenna says

    September 30, 2020 at 10:21 am

    Oh my gosh. I am so embarrassed to admit this, but I was reading the “chicken through sea salt” to mean, drag the chicken through sea salt, then add to Instant Pot. I was thinking – where are the other ingredients, when do I add those? Where is the liquid? Man, tired mom brain is real. 🙂 Can’t wait to try this tonight.

    Reply
    • Julie says

      October 1, 2020 at 2:03 pm

      Haha!! No judgement from this sleepy mama!!

      Reply
  15. Tricia says

    October 1, 2020 at 6:11 pm

    My husband made this yesterday just on the stove , it is absolutely delicious! Served over rice. Definitely a keeper. Thanks, Julie👌

    Reply
  16. Meliz says

    October 2, 2020 at 4:36 pm

    This was so good ! Tested tonight, and totally approved :).

    Reply
  17. Emily J says

    October 5, 2020 at 1:07 pm

    Oh my goodness. This was delicious! I literally licked my plate – in front of my 3 little kids. When I took a taste of the sauce the next day, my first thought was wow this tastes like Indian takeout… So good.

    Reply
    • Ryan says

      June 1, 2021 at 7:07 pm

      Hey! Do you mix it all together before closing the lid and cooking? Or do you just place it all in the order listed and hit go?

      Thanks!

      Reply
  18. Lucy says

    November 3, 2020 at 2:14 pm

    What size instant pot did you use for this recipe? I am planning on buying one and can’t wait to try this recipe!

    Reply
  19. Haley says

    December 14, 2020 at 9:44 pm

    Made this tonight and we loved it! I’d frozen all ingredients ahead of time. Let it thaw and it was great! Since you don’t post many recipes I know that the ones you do post will likely be excellent (like your chickpea burgers!). Thank you! And way to go being a new mama and taking care of your sweet boys! Us Mamas need to hear that more often!

    Reply
    • Julie says

      December 15, 2020 at 11:40 am

      What a kind comment!!! Thank you, Haley!! <3

      Reply
  20. Baph says

    January 12, 2021 at 2:09 am

    The recipe is great in the level of time and effort required to prepare it, however I feel the flavor of the butternut squash clashes with the other ingredients. Perhaps a more neutral squash like spaghetti would be better, or even potatoes. I also think the chicken would have been better with a quick browning in the pot or a skillet before pressure cooking, as it is a bit dry even shredded and sauced. Other than those comments, it’s a solid meal that can be whipped up pretty quickly.

    Reply
  21. Kimberly Fernandes says

    January 15, 2021 at 8:49 pm

    Hi! I want to make this for my 11 month old. Plan to omit the salt and dice the chicken but otherwise keep everything the same. So I wanted to know, is it spicy? If so do you have any suggestions on whether I can omit or decrease the curry powder? Thanks a lot!!

    Reply
    • Janet says

      February 1, 2021 at 7:05 pm

      You are not alone. 😉 Might cause less confusion to say “Place the first ## ingredients (chicken through sea-salt) in the Instant Pot.” That makes it clear but avoids having to count the ingredients. Or “Place all but the last three ingredients in the pot.”

      I find recipes that group ingredients easiest to follow. The visual jumps out at me.

      Only two minutes to go. Can’t wait to see and taste the result!

      Reply
      • Janet Lacey says

        February 2, 2021 at 1:46 am

        Turned out absolutely delicious. Mine was much soupier and brown rather than the lovely orange pictured. I used frozen chicken breasts, so I should have reduced the liquid. Anyway, it tastes wonderful so I’m happy!

        Reply
  22. LVMahoney says

    January 23, 2021 at 8:24 pm

    chicken was a bit stringy, if I cooked much longer the squash would have been too soft. Maybe cut squash in bigger chunks. Very tasty. I would zap pea’s in micro before adding- a bit starchy when added at the end. Tasty!

    Reply
  23. Lexi says

    April 12, 2021 at 7:01 pm

    Prep time is minimal, and it’s so easy and delicious! I used a hand mixer to both shred the chicken and mash the squash while in the instant pot. I doubled the amount of squash so it was thick and so delicious! Love this delicious and easy dinner that is also kid friendly! Great way to sneak in veggies to your kiddos that are picky. 🙂

    Reply
  24. Jessie says

    May 3, 2021 at 11:19 am

    Hi! I am looking forward to making this for dinner. I saw in a more recent post that you doubled this recipe and froze half. Do you adjust the cooking times if you double it?

    Thanks!

    Reply
  25. Ashley C says

    January 6, 2022 at 2:40 pm

    My family loves this recipe! Thank you! I’m thinking about doubling the whole thing in my new 10 qt IP and freezing a batch for later. But I’ve never frozen coconut milk already incorporated into a dish. Thoughts?

    Reply
  26. Rebecca says

    April 3, 2022 at 6:45 am

    I didn’t follow this recipe to the T and it was still amazing! I bet it’s even better when I fully follow the instructions! LOL

    Reply
    • Rebecca says

      April 3, 2022 at 6:47 am

      …also, I’m on the SCD diet, and this is one of the few super tasty recipes I can have on this phase. So thank you!

      Reply
  27. Syd says

    November 30, 2023 at 8:47 pm

    Should the chicken be added last or first to the instant pot.?

    Reply
  28. Tara says

    February 6, 2024 at 11:08 pm

    My family loved this!! So easy and so good! This will definitely be added to our rotation.

    Reply
  29. Fatma says

    November 13, 2024 at 11:24 pm

    This was a great recipe! Also didn’t take any time at all to make!

    Reply

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Hi! I’m Julie and I am a mom to three energetic boys and a personal trainer and blogger living in Charlotte, North Carolina. Welcome to my blog! Peanut Butter Fingers follows my life and my interests in food, fitness, family, travel and (mostly) healthy living.
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