Step 1

Turn on your Instant Pot’s saute feature and add 1 tablespoon of olive oil.

Step 2

When the olive oil is fragrant, add the onion and garlic to the pot and sprinkle with ¼ teaspoon of salt.

Step 3

Sauté the onion and garlic for 2-3 minutes and then add the fresh ginger to the pot and stir the ingredients together. Cook for around 2 minutes.

Step 4

Meanwhile, pour the broth and coconut milk into a bowl with a pour spout. Whisk the curry paste and nutmeg into the broth and coconut milk until they have dissolved.

Step 5

Add the pumpkin, potato, carrots, cherry tomatoes, and serrano pepper into the Instant Pot and then pour the curry mixture over the vegetables.

Step 6

Sprinkle the rest of the salt over the vegetables and stir.

Step 7

Cover the Instant Pot and seal the valve. Cook on high pressure for 6 minutes.

Step 8

When the timer goes off, quick release the pressure from the Instant Pot.

Step 9

Uncover the Instant Pot and mix. Make sure that the pumpkin is fork-tender. Add the spinach and peas into the pot, stir, and cover the Instant Pot. Let stand covered for 5 minutes to allow the spinach to wilt and the peas to cook.

Step 10

Uncover the Instant Pot. The pumpkin will end up being partially intact. Some of it will soften into the curry sauce, which is what makes this recipe nice and thick. Add lime juice and stir all the ingredients until combined and serve immediately over white rice and topped with fresh cilantro.