I’ve always believed that the best meals come together in one pot, and this Chicken and Pumpkin Thai Curry proves me right every single time. Cooking it in the Instant Pot means I can sit back, sip on tea, and let all those rich, warm flavors do their thing without me hovering over the stove. The chicken turns tender, the pumpkin melts just enough to add sweetness, and the coconut milk ties it all together. Honestly, it’s the kind of meal that makes your whole kitchen smell like a cozy fall evening. When fall rolls around, I start craving meals that hug me from the inside out. This curry does that in the simplest way possible, and it’s one of those instant pot recipes easy enough for a weeknight, but special enough to serve on a weekend with friends. It’s the comfort of pumpkin, the punch of curry paste, and the reliability of chicken instant pot recipes, all coming together in under an hour. No complicated steps, no stress, just bold flavors with minimal effort. If you’ve been looking for instant pot recipes healthy that don’t taste like they’re trying too hard, this one checks every box. It’s hearty, wholesome, and lands squarely in the instant pot dinner recipes category that I keep on rotation once the leaves start turning. Meals like this remind me that cooking doesn’t have to feel like work, it can just be dinner that makes you smile.