Cooked in an Instant Pot or pressure cooker in under an hour, butternut squash takes on a velvety texture and mellow sweetness that blend well with the ingredients of a Thai curry. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a 6-to-8-quart stovetop pressure cooker over medium-high, or in an electric pressure cooker set to saute. Add shallots, garlic, and mushrooms and cook, stirring, until shallots are golden, 6 to 8 minutes. Add curry paste and fish sauce and cook, stirring, until fragrant, about 1 minute. Add squash, coconut milk, 1 1/2 cups water, and 1/2 teaspoon each salt and pepper.

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  • Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 12 minutes. Remove from heat and quickly release pressure, then remove lid.

    Electric: Secure lid. Manually set cooker to 15 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure, then remove lid.

  • Stir in noodles and let stand until tender, about 5 minutes. Add lime juice; stir to combine. Transfer curry to bowls, top with peanuts and cilantro, and serve.

Variations

You can substitute other winter squashes for the butternut, such as acorn, kabocha, or pumpkin.

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