Instant Pot Pumpkin curry in a kadhai with cilantro for decoration. In the back, a plate with the pressure cooker pumpkin curry, parathas and onions.
Print Recipe
4.88 from 8 votes

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
Course: Main Course
Cuisine: North Indian
Keyword: instant pot butternut squash recipes, instant pot pumpkin, pumpkin curry recipe
Diet: Gluten-free, Nut-free, Vegan
Method: Instant Pot/Pressure Cooker
Servings: 4
Calories: 89kcal
Author: Meeta Arora

Ingredients

Instructions

  • 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. 

Notes

  • 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.

Nutrition

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