Instant Pot Sweet Potato Chicken Curry is so good and ready in less than 30 minutes. It comes with a little kick from the spices and a little sweetness from the sweet potatoes which nearly melt into the curry to create a thick, rich sauce.
2 tsp. oil of choice
1/2 medium yellow onion, diced
3 garlic cloves, minced
1 ½ lbs. chicken breast, cubed
1 medium-large sweet potato, cubed (~2 cups)
1 red bell pepper (or any color), sliced or diced
2/3 cup chicken broth (use 1 cup broth if you have a newer Instant Pot model to avoid getting the burn signal)
3–4 Tbsp. curry powder
1 1/2 tsp. ground cumin
1 tsp. ground turmeric
1/4 tsp. cayenne pepper
1/2 tsp. salt, more to taste
1 can (14 oz.) full fat coconut milk
2 cups frozen green beans
Cashews, cilantro, lime wedges & cauliflower rice, or rice of choice for serving
- Set your Instant Pot to the sauté setting. Add the oil, onion, and garlic and saute until the onions are translucent.
- Then turn to high pressure. Add the chicken, sweet potatoes, red pepper, broth, curry, cumin, turmeric, cayenne, and sea salt. Seal the Instant Pot and set the time for 10 minutes.
- Once the time is up, release the pressure by switching from seal to vent. Once pressure is released, remove the lid and turn Instant Pot to the sauté setting. Stir in the coconut milk and frozen green beans and let cook for an additional 2-3 minutes or until the green beans are heated through. Add additional curry powder and salt to taste.
- Serve over rice, cauliflower rice, or greens, and top with cashews, lime wedges, and fresh cilantro.