All Recipes

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

KRAFT Zesty Lime Vinaigrette Dressing

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

(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

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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