Instant Pot Massaman Curry with Tofu and Kabocha Squash

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recipe by Coco Morante

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

If you’re a chili head, you’ll appreciate the generous amount of Massaman curry paste used in this Thai-style dish—it’s not shy on spice. When buying your curry paste, do check the ingredients to make sure it is vegan. Aroy-D brand is a great choice. Their coconut milk is excellent and consistent in quality, too.

Inspired by:

recipe updated Jul 8, 2020


  • Yellow onion icon
    Yellow onion
    1 (140g)
  • Firm tofu icon
    Firm tofu
    397g (about 1¾ cups)
  • Coconut oil icon
    Coconut oil
    1 tbsp (15ml)
  • Coconut cream icon
    Coconut cream
    about ½ cup (156g)
  • Massaman curry paste icon
    Massaman curry paste
    about ¼ cup (66g)
  • Low sodium vegetable broth icon
    Low sodium vegetable broth
    1 cup (253g)
  • Kabocha squash icon
    Kabocha squash
    1 (1814g)
  • Coconut milk icon
    Coconut milk
    1 cup (240ml)
  • Thai basil icon
    Thai basil
    1 cup (240g)


  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Pre-heat - Sauté, More
  2. Add coconut oil and yellow onion to the inner pot
  3. Sauté until lightly browned - approx 4 min
  4. Add coconut cream and massaman curry paste to the inner pot
  5. Sauté until fragrant - approx 2 min
  6. Stir low sodium vegetable broth into the inner pot
  7. Deglaze with a wooden spoon
  8. Arrange kabocha squash in the inner pot
  9. Cancel - Sauté
  10. Close and lock the lid and turn the steam release handle to Sealing
  11. Pressure cook - Manual, Low, 1 min
  12. Quick release
  13. Stir coconut milk and firm tofu into the inner pot
  14. Cancel - Keep warm
  15. Pre-heat - Sauté, Normal
  16. Sauté until simmering while stirring occasionally - 2 min
  17. Cancel - Sauté
  18. Then stir Thai basil into the inner pot gently
  19. Serve
  20. Ladle the curry into bowls. Serve piping hot with the rice on the side.
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