Instant Pot Thai Pumpkin Curry with Jasmine Rice

INGREDIENTS

1 cup

jasmine rice (200 grams)

1 cup

water (8 oz)

1 tbsp

oil (I used avocado oil)

garlic cloves (8 grams, finely chopped)

1/2

inch ginger (7 grams, finely chopped)

1/2

jalapeno (sliced)

small yellow onion (100 grams, roughly chopped)

2 tbsp

+1 teaspoon red curry paste

14 oz

can coconut milk (I used full fat)

3/4 tsp

salt (or to taste)

1 tbsp

coconut sugar

1 tbsp

soy sauce (use gluten-free soy sauce if needed)

1 tsp

rice vinegar

1/2 tsp

turmeric powder

1/8 tsp

cayenne pepper (or to taste)

2 1/2 cups

cubed pumpkin (265 + 62 grams, 1.5 inch cubes)

roasted crushed peanuts

cilantro

lime wedges