Instant Pot Pumpkin Curry Recipe (Pressure Cooker)
North Indian sweet and sour pumpkin curry made in a pressure cooker or instant pot. This is a delicious and healthy vegetable curry to add to your meal. Vegan & gluten free!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Start the instant pot in SAUTE mode and heat oil in it. Add cumin seeds and saute for 30 seconds.
Add green chili, onions, ginger and garlic paste and saute for 2 minutes.
Add tomatoes and spices.
Add cut pumpkin pieces and water. Mix well. Press Cancel and close the instant pot lid with vent in sealing position.
Set instant pot to MANUAL or pressure cook for 5 minutes at high pressure. When the instant pot beeps, do a quick pressure release manually.
Add dry mango powder, sugar and mix with the pumpkin. You can eat this curry as is or mash some of the cooked pumpkin pieces with a masher in the pot.
If you prefer a dry consistency, change setting to SAUTE mode and cook for couple of minutes.
Garnish with cilantro and pumpkin curry is ready to be enjoyed with parathas or naan.
- If the pumpkin is not as sweet, then add some sugar, but this is completely optional.
- This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.
Serving: 227g | Calories: 89kcal | Carbohydrates: 15.28g | Protein: 2.53g | Fat: 3.37g | Saturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 588mg | Potassium: 690mg | Fiber: 2g | Sugar: 6.75g | Vitamin A: 28700IU | Vitamin C: 51.2mg | Calcium: 50mg | Iron: 2mg