Pressure Cooker Thai Squash Curry
Prep
15-30 mins
Total
50 MIN
Servings
8 Servings
Ingredients
1-1/3
cups
long-grain brown rice, uncooked
1/4
cup
1
green and red bell pepper, chopped
1
jalapeño pepper, chopped
1
onion, chopped
2
tbsp
minced garlic and gingerroot
1
butternut squash, cut into 1-inch chunks
2
cups
vegetable broth
2
tbsp
sugar
2
tbsp
red curry paste
4
oz
KRAFT SAUCES
Zesty Lime Vinaigrette Salad Dressing
Philadelphia
Original Cream Cheese
Instructions
Step 1
Cook rice as directed on package, omitting salt.
Step 2
Meanwhile, heat dressing in electric pressure cooker using SAUTÉ setting. Add peppers, onions, garlic and ginger; cook and stir 4 min. Add all remaining ingredients except cream cheese; mix well. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 6 min. using HIGH PRESSURE COOK setting.
Step 3
Use Natural Pressure Release for 10 min., then do a Quick Pressure Release to vent any remaining pressure. Slowly remove lid. Add cream cheese; stir until melted. Serve over rice.
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