Pumpkin Pork Curry + PIP Sticky Rice (Instant Pot)

Instant Pot Pumpkin Pork Curry + PIP Sticky Rice
Author: Indigo Nili
For the Curry:
  • 1 tbsp avocado oil
  • 2 lbs cubed pork loin or shoulder
  • 2 tsp salt
  • 2 tsp ginger paste or 1 tsp ginger powder
  • 2 tbsp curry paste
  • 1 cup broth
  • 1 can pureed pumpkin
  • 2 cups thinly sliced carrots
  • 2 yellow bell peppers cut into 1” squares
  • 1 cup full fat coconut milk
For the Sticky Rice:
  • 4 cups rinsed sticky rice (also called glutinous rice or sweet rice)
  • 4 cups water
  • ½ tsp salt
Optional add-ins (add after pressure cooking, with the other veggies):
  • snow peas
  • baby corn
  • bamboo shoots
  • water chestnuts
  • green onion
  • red onion
Optional garnishes:
  • Chopped cilantro
  • Pickled ginger
  • Toasted sesame seeds
  1. Select Saute (more or higand add the oil to the inner pot.
  2. When the pot is hot add in the pork and saute for 4-5 minutes until the pork is no longer pink.
  3. Stir in the salt, ginger and curry paste and saute for one more minute.
  4. Add in the broth and stir to combine.
  5. Scoop the pumpkin puree on top of the pork mixture but do not stir.
  6. Press Cancel to turn off Saute.
  7. Place a tall legged steaming rack/trivet in the inner pot for the pot of rice to rest on above the curry.
  8. In a stainless steel pan or other oven safe baking dish that fits into the inner pot on the trivet while still allowing the lid to close properly, combine the rinsed rice, water and salt.
  9. Place the pan onto the trivet.
  10. Lock the lid and set the steam release valve to the sealing position.
  11. Select Pressure Cook (loand set the cook time to 20 minutes
  12. *Note: this is the cook time needed for the rice to cook properly. If you are not cooking rice with the curry, select Pressure Cook (higand set the cook time for 8 minutes.)
  13. While the curry is cooking, wash and chop the carrots, bell peppers and any additional add-ins or garnishes.
  14. Once the cook time is complete, allow the pressure to release naturally for 5 minutes and then quick release the rest of the pressure.
  15. Press Cancel to turn off Keep Warm and select Saute (more or high).
  16. Add in the carrots, bell peppers and any additional add-ins and allow to simmer, stirring occasionally, until the vegetables are at your preferred tenderness, about 2-5 minutes.
  17. Stir in the coconut milk and allow the curry to come up to a simmer once more.
  18. Press Cancel to turn off Saute and serve over the rice. Top with garnishes as desired and enjoy.
Recipe Notes

Make it keto: Add additional broth to make this into a soup. Or serve over cauliflower rice. Reduce the carrots and peppers if desired or replace them with lower carb vegetables.

Leave a Reply