Instant Pot Thai Butternut Squash Red Curry

butternut squash soup with rice, cilantro, and pomegranates

5 from 2 reviews

Warm, spicy, comforting Thai Butternut Squash Red Curry with roasted peanuts and pomegranate seeds.  Flavor to the max!



For Serving: brown or white rice, dry roasted peanuts, chopped fresh cilantro, lime wedges, pomegranate seeds


  1. Select saute on the pressure cooker and add butter.
  2. When melted, add carrots, onion, ginger, garlic, salt, and pepper; saute 2 minutes.
  3. Add curry paste and saute 1 minute.
  4. Add squash, potato, coconut milk, chicken broth, and fish sauce; stir.
  5. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 5 minutes.
  6. When cooking is complete, use a quick release.
  7. Ladle about half of the mixture into a high speed blender and blend until completely smooth.  Stir back into the pot.
  8. Stir in spinach and allow it to wilt; about 2 minutes.
  9. To serve, put a scoop of rice on one side of a bowl.  Ladle squash curry into the bowl, next to the rice. Garnish with peanuts, cilantro, a squeeze of lime juice, and pomegranate seeds (see note).


Keywords: Butternut squash soup, red curry, instant pot soup recipes