![]() And then I add 2 cups of water, my silicone trivet (or the trivet it comes with), add the whole kabocha squash to trivet, close instant pot, seal valve, and set to manual high pressure for 20 minutes.īut if you have a smaller squash I would do less time, I’d say deduct about 5 minutes per lb.Īnd once the kabocha squash is done cooking, let the pressure release naturally (about 10-12 minutes). ![]() kabocha squash a good rinse and scrub before adding to my 6 qt. But I have found the solution, cooking it in the Instant Pot whole! I always feel like I am going to chop my hand off even when using a good quality knife. And we all know cutting squash’s is always a battle between the knife and squash LOL. I went with using kabocha squash for this recipe because it is one of my favorites. 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.Jump to Recipe Cooking kabocha squash in Instant Pot: When it comes to serving this Instant Pot Butternut Squash Chicken Curry, it is great over rice, quinoa, cauliflower rice… you name it. To me, they’re more flavorful but if you are a chicken breast fan, do your thang! The recipe will still be delicious! You’re welcome, immune system!Īs for the chicken in this recipe, I opt for boneless skinless chicken thighs. 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. 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. The base of this dish is a bit of a departure from traditional curry recipes but in a good way. 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 light coconut milk. ![]() 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.Īnd did I mention it’s actually kind of pretty? For curry, I mean? 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. Slow cooker and pressure cooker meals are the easiest. ![]() When it feels like the the surface of the sun outside, every degree of cool air in the house matters, am I right? 2. Using a pressure cooker or slow cooker doesn’t heat up the house the way the oven does. 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. 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. 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. 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.
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