Instant Pot Easy Pumpkin Chicken Curry

vibrancenutrition.com

Prplmtns

1 small onion, halved and sliced lengthwise

2 zucchini, sliced into half-moon chunks

1 red pepper, cut into chunks

2 lbs chicken thighs, skinless/boneless, cut into chunks

1 cup bone broth or chicken stock

2 tbsp tomato paste

2 tbsp. red curry paste (I use Thai Kitchen brand often)

½ cup full fat coconut milk

7 oz. canned pumpkin (not pumpkin pie mix; use 100% pure pumpkin)

10 oz. frozen spinach, defrosted & squeezed out liquid

2 to 3 tbsp plain dairy or coconut yogurt

Directions at vibrancenutrition.com

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