Instant Pot Thai Butternut Squash Curry with Noodle

Prep Time: 15 minutes.

Cooktime: 8-10 minutes Serves: 6Calories: 385 kcal


  • 1 medium onion, diced
  • 1 garlic clove, minced
  • 1/3 cup Thai Red curry paste
  • 1 Tbsp fish sauce
  • 3 cups veggie broth
  • 1 Tbsp creamy peanut butter
  • 4 cups cubed butternut squash or add sweet potatoes for up to 4 cups
  • 1 stick cinnamon
  • 2 dry kaffir lime leaves
  • 1 inch fresh ginger, grated
  • Juice from 1 lime
  • 1 can of full fat coconut milk
  • 2 cups fresh or frozen shredded kale
  • 1 pound of rice or egg noodles
  • 1/4 cup cilantro or basil
  • 1 can 540 ml chickpeas, rinsed


  1. Set the Instant Pot to “Sauté”. Add 2 Tbsp of olive oil in the pot. Sauté the diced onion and cook until it is translucent. Add the garlic and ginger and cook for 1 more minute.

  2. Combine the curry paste, fish sauce and peanut butter to the Instant pot. Stir for 30 seconds.

  3. Switch the setting to « Soup/Broth », set the pressure to « High » and reduce the time to 5 minutes.

  4. Add the veggie broth, cinnamon stick, kaffir lime leaves, butternut squash, and lime juice.

  5. Cover and turn the pressure to “Sealing”.

  6. Meanwhile, bring a large pot of salted water to a boil. Boil the noodles according to package directions.

  7. When the noodles are cooked, strain and rinse under cold water.

  8. When the time of the Instant Pot is completed, turn the pressure to “Venting” and wait until there is no more steam coming out.

  9. Set up again the Instant Pot to “Sauté”. Add coconut milk, chickpeas, kale, and noddles. Stir until the kale is cooked.

  10. If the texture is too thick, add more broth.

  11. Turn off the Instant Pot and let the soup cool off before transferring to glass containers.

  12. Add the cilantro or basil on top of the soup.

  13. Keep in the fridge for up to 4 days.

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