Chicken and Kabocha Squash Curry (Dairy-Free)
A recipe ready in just 10 minutes in the Instantpot! This recipe is fragrant, flavorful and is filled with comforting kabocha squash - my favorite winter squash! Serve on top of rice for a comforting and cozy meal this winter season!
Servings 8 servings
Ingredients
- 1 pound chicken breast skinless, boneless, sliced
- 1/2 yellow onion sliced
- 2 cups kabocha squash cut into 1" wedges
- 1 red bell pepper sliced
- 1 15 oz can diced tomatoes, unsalted
- 1 15 oz full-fat coconut milk
- 3 garlic cloves minced
- 1 1/2 tablespoons curry powder
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Add oil into instantpot over the saute setting and add chicken and onions to cook, for about 3 minutes.
- Add in kabocha squash, sliced red bell peppers, diced tomatoes, coconut cream, garlic, curry powder, sea salt and black pepper. Stir together.
- Secure lid and turn to “SEAL”. Cook for 10 minutes on high pressure. Quick release pressure by changing to “venting”. Serve over rice!