Cooked - Chicken Sweet Potato Curry (instant Pot)

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Home Pricing Community My Recipes

Chicken Sweet Potato Curry (instant Pot)

6.0

2 tsp. cooking fat of choice such as olive oil or avocado oil

½ 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, sliced or diced

⅔ cup chicken broth (use 1 cup broth if you have a newer Instant Pot model to avoid getting the burn signal)

4 Tbsp. curry powder

1 ½ tsp. ground cumin

1 tsp. ground turmeric

¼ tsp. cayenne pepper

½ tsp. sea 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 (omit cashews for nut-free)

Set your Instant Pot to the sauté setting. Add the ghee, onion, and garlic and saute until 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 cooking time for 10 minutes. It will take about 10 minutes for the timer to start counting down as the Instant Pot pressurizes.
Once the cook 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, seal, and 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 cauliflower rice, regular rice, or greens and top with cashews, lime wedges, and fresh cilantro.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 79 weeks ago

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