Instant Pot Thai Green Curry Pumpkin and Jasmine Rice

Name: Instant Pot Thai Green Curry Pumpkin and Jasmine Rice
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1½ cups (300 g) jasmine rice, rinsed in cold water until water runs clear; 1 can (13.5 oz / 400 ml) (400 ml) unsweetened full-fat coconut milk; ¾ cup (180 ml) water; 2½ tablespoons (40 g) Thai green curry paste; 10 oz (285 g) pumpkin or butternut squash, peeled, cut into ¾-inch cubes; 1 tablespoon (15 ml) fish sauce; 1 tablespoon (15 ml) fresh lime juice; to taste kosher salt; ¼ cup (8 g) fresh Thai basil or mint, torn or left whole (optional); 1 medium (15 g) fresh green Thai chilies or jalapeños, thinly sliced (optional garnish) (optional)

From the MyKitchenBank Kitchen

Fragrant jasmine rice cooked in a single pot with creamy coconut milk, aromatic green curry paste, and tender pumpkin cubes. The Instant Pot locks in flavors while the pumpkin softens into the warm, spiced broth. Ready in under 30 minutes with minimal hands-on time.

Prep: 12 min
Cook: 8 min
Wait: 12 min
Total: 32 min
Makes: 4 servings (about 1.5 cups each)

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Steps

Before you start

Peel and cut pumpkin into 1-inch cubes ahead of time
Have all ingredients measured and ready—the pot comes together quickly
Use jasmine rice, not other rice varieties, for authentic flavor and texture

1
Sauté curry paste
- Set the Instant Pot to the sauté function on high heat.
- When the pot is hot (about 1 minute), add the green curry paste.
- Stir constantly for 1–2 minutes, breaking it up with your spoon, until it becomes fragrant and slightly darkened around the edges.
- This blooms the spices and removes raw paste flavor.
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Ready when: Paste is fragrant and darkened at edges
Tip: Stir the paste so it doesn't burn; this step is essential for deeper flavor.
2
Add liquid and rice
- Pour in the coconut milk and water, stirring well to dissolve any curry paste stuck to the bottom.
- Add the rinsed jasmine rice, stirring to break up any clumps, then distribute it in an even layer across the pot.
- Do not stir after this point.
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Ready when: Rice is in a single even layer
Tip: Do not stir the rice after leveling it; this helps each grain cook evenly and maintain jasmine rice's delicate texture.
3
Add pumpkin and seasonings
- Scatter the pumpkin cubes over the rice.
- Add fish sauce and lime juice, gently folding them in with a few strokes of your spoon—do not stir the rice itself.
- The pumpkin will nestle into the rice during cooking.
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Ready when: Ingredients are distributed; pumpkin sits on top
Tip: Keep the rice layer undisturbed underneath the pumpkin so it cooks evenly.
4
Pressure cook
- Turn off the sauté function.
- Secure the lid, ensure the valve is set to sealing, and press the pressure-cook or manual button.
- Set the timer for 6 minutes on high pressure.
- The Instant Pot will take about 2–3 minutes to reach full pressure.
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Ready when: Pressure indicator shows full pressure; timer counts down from 6 minutes
Tip: Do not move or open the pot during cooking; this disrupts pressure and cooking time.
5
Natural release
- When the timer beeps, leave the pot undisturbed for 10 minutes to allow pressure to release naturally.
- You will see the pressure indicator slowly fall.
- After 10 minutes, move the valve to venting to release any remaining steam.
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Ready when: Pressure indicator drops below the line; steam stops venting
Tip: Natural release keeps the rice tender and prevents mushiness that can result from quick release.
6
Fluff and taste
- Carefully open the lid, lifting it away from you to avoid steam.
- Gently fluff the rice with a fork or wooden spoon, folding the pumpkin into the rice.
- Taste the dish and add salt as needed.
- The pumpkin should be very soft and have absorbed the curry flavor.
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Ready when: Rice grains are separate; pumpkin is tender enough to break with a fork; curry flavor is balanced
Tip: Taste before adding salt—fish sauce contributes significant saltiness. Add just a pinch if needed.
7
Garnish and serve
- Transfer the curry rice to a serving bowl or divide among individual plates.
- Scatter torn Thai basil, sliced green chilies, or both over the top if using.
- Serve warm.
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Ready when: Dish is plated and garnished
Tip: Fresh basil and chilies add brightness and a little heat; they are worth the small effort.

Good to know

Tips

If your pumpkin is very watery (some varieties can be), reduce it slightly by scooping it into a colander for 1 minute before adding to the pot. Excess water dilutes the curry flavor.
For deeper curry flavor, use 3 tablespoons (48 g) of curry paste instead of 2.5, though this will make the dish spicier. Taste first and add more if you like.
Jasmine rice is essential here: it absorbs liquid while staying delicate and slightly sticky, creating a creamy finish that complements the coconut milk. Do not substitute with long-grain white rice, which will be dry.
If you don't have Thai basil, regular basil is a fine substitute, though Thai basil's anise notes are more traditional. Cilantro and mint are also excellent additions.

Make ahead

You can peel and cube the pumpkin up to 2 days ahead; store in an airtight container in the refrigerator. The finished dish is best served fresh, but leftovers can be reheated gently.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat with a splash of water or coconut milk to restore creaminess, stirring occasionally (about 5 minutes). The rice and pumpkin can also be reheated in the microwave, covered, for 2–3 minutes, but stovetop reheating preserves texture better. Not recommended for freezing, as the coconut texture changes.

Substitutions

pumpkin or butternut squash, peeled → butternut squash or kabocha squash. Both have similar sweetness and texture. Cut into the same size cubes. Kabocha will be slightly firmer.
Thai green curry paste → red curry paste (use the same amount). The dish will have a milder, slightly sweeter flavor and warm color instead of the bright green.
jasmine rice → basmati rice. Basmati is more aromatic and less sticky, but the finished dish will be less creamy. Use the same volume of liquid.
fresh Thai basil or mint → fresh cilantro or a combination of cilantro and mint. Cilantro adds earthiness and brightness; mint adds cool, sweet notes. Both are authentic Thai complements.