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Chicken Sweet Potato Curry (Instant Pot)

Instant Pot Sweet Potato Chicken Curry is heaven in a bowl. 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.

  • Author: The Real Food Dietitians
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 6 servings 1x
  • Cuisine: Whole30, Paleo, Grain-free



  1. Set your Instant Pot to the sauté setting. Add the ghee, onion, and garlic and saute until onions are translucent.
  2. 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 time for 10 minutes.
  3. 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.
  4. Serve over cauliflower rice, regular rice, or greens and top with cashews, lime wedges, and fresh cilantro.


**For a thicker curry – mix together 2 Tbsp. of water with 1 Tbsp. tapioca starch or arrowroot powder. 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