Pumpkin Chicken Curry with Coconut Milk

Set Instant Pot to Sauce mode. Add oil, onion, garlic, ginger and chili, and saute for 2–3 minutes, or until onions turn translucent. Stir in chicken, pumpkin, stock, tomato paste and curry.

Press Cancel then secure the lid and seal the vent. Press the Manual (older models) or Pressure Cook (newer models) button and set on High for 10 minutes.

Once time has passed, manually release pressure by switching from Seal to Vent. Once pressure is released, carefully remove the lid. Then turn Saute mode on.

In a small bowl, whisk coconut milk and gluten-free flour until well combined. Add into the pot together with lime juice and season with salt and pepper, to taste. Simmer for 3–4 minutes to slightly thicken the sauce, stirring frequently. Turn off Saute mode.

Garnish with thinly sliced chilies and fresh cilantro. Serve with rice or naan.