What’s not to love about a big bowl of curry that’s made in less than 30 minutes?!
This recipe includes a step-by-step photo tutorial on how to make Instant Pot Sweet Potato Chicken Curry so that you can feel more confident cooking with an Instant Pot.
I’ll be honest, my Instant Pot sat on a shelf in my pantry for about 2 months before I even took it out of the box. Being an IP newbie, I was a bit overwhelmed with all of the buttons on this new kitchen gadget…which just so happens to be all the rage right now. After hearing Jess talk about all of her delicious IP meals and easy recipes she was making, I thought I’d better give it a try! AND I’m sure glad I did. The Instant Pot is all the rage for a reason! It’s great for quickly cooking, stews, soups, yogurt, grains, hot cereal, whole chickens, roasts, shredded meats, frozen ground meats and more! You can make delicious meals in minutes and I’ve been able to get my Sunday Meal Preps completed in half the time.
Instant Pots available for purchase on Amazon.
I knew the first recipe I wanted to make was my Sweet Potato Chicken Curry that I usually make in my Slow Cooker. This recipe is Whole30-friendly, gluten-free, grain-free, dairy-free, paleo-friendly and crazy delicious. Jess gave me some simple instructions and pointers on what settings to use and I gave it a whirl. A couple of attempts were needed to get this Instant Pot Sweet Potato Chicken Curry recipe down as my first attempt turned out more soup like because I added a little too much broth. While still tasty and totally edible, I wanted it to be more stew-like thick. I quickly learned that when cooking with an Instant Pot, if you’re converting a recipe and it calls for liquid, you can cut the amount of liquid in half as long as it equals the minimum 1/2 cup of liquid which is needed for the IP to do it’s thing. The reason for less liquid is because all of the moisture stays trapped inside the IP so no evaporation is possible.
Instant Pot Sweet Potato Chicken Curry is heaven in a bowl. It comes with a little kick from the spices and a little sweet from the sweet potatoes.
Instant Pot Sweet Potato Chicken Curry is heaven in a bowl. A @whole30 friendly must try meal. Click To Tweet
Speaking of spices
In this recipes I used my favorite curry powder and turmeric powder from Pure Indian Foods, an online Indian grocery store. These spices are organic and top quality and what gives the Sweet Potato Chicken Curry its beautiful golden flavor. And we all know that turmeric provides a host of nutritional benefits as it’s incredibly rich in anti-inflammatory properties and antioxidants, too!
This recipe is Freezer-friendly!
I don’t know about about you, but I love freezer-friendly meals. Cook once, eat twice. After the Sweet Potato Chicken Curry has cooled down (preferably in the fridge), individually portion out the curry in freezer-friendly containers. Date and store in freezer.
For best flavor, enjoy freezer-friendly meals within 3 months.
To reheat, remove from freezer the night before or morning of the day you plan to eat it. Reheat in saucepan over medium heat stirring occasionally. Enjoy!
Now, if you don’t have an Instant Pot, I will first highly recommend this multi-purpose kitchen gadget, however., you can also make this Sweet Potato Chicken Curry in a slow-cooker too. Instructions for the slow cooker are also mentioned in the full recipe below.
- 2 tsp. ghee or coconut oil
- 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 pepper, sliced or diced
- 2/3 cup chicken broth
- 3 Tbsp. curry powder
- 1 1/2 tsp. cumin
- 1 tsp. ground turmeric
- ½ tsp. cayenne
- 1/2 tsp. sea salt
- 1 can (14 oz.) full fat coconut milk
- 2 cups frozen green beans
- Cashews, cilantro & cauliflower rice for serving
- Set your Instant pot to the saute setting. Add the ghee, onion, and garlic and saute until onions are translucent.
- Then turn to manual setting and set temp to high. Add the chicken, sweet potatoes, red pepper, broth, curry, cumin, turmeric, cayenne and sea salt. Seal the instant pot and set time for 12 minutes.
- Once time is up, release the pressure by switching from seal to vent. Once pressure is released, remove lid and turn Instant Pot to saute setting. Stir in the coconut milk and frozen green beans and let cook for an additional 2-3 minute or until the green beans are heated through.
- Meanwhile, saute cauliflower rice in a skillet on medium heat with 1-2 tsp. of ghee. Saute until warm and cooked through. Length of time to saute cauliflower rice will depend on if it is in a fresh or frozen state.
- Serve over cauliflower rice and top with cashews and fresh cilantro.
Slow Cooker Instructions:
- In a slow cooker, add the sautéed onions and garlic, chicken, sweet potatoes, red pepper, green beans, chicken broth (1¼ cups), spices, salt, and pepper. Cook on high for 3-4 hours. Add coconut milk and cook on low for an additional 30-60 minutes or until hot.
**For a thicker curry – mix together 2 Tbsp. of water with 1 Tbsp. tapioca starch. While instant pot is on the saute setting, stir into curry after the coconut milk is heated through and let set for a few minutes to thicken.
- Serving Size: 1/6th of recipe
- Calories: 335
- Sugar: 6g
- Sodium: 540mg
- Fat: 17g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 28g
What is your favorite dish to make in the Instant Pot? Share in the comments below!
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