Instant Pot Chicken Sweet Potato Curry
Ingredients
- 2 tsp. cooking fat of choice such as olive oil or avocado 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 bell pepper 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
- 3.5 tbsp curry powder
- 1 1/2 tsp. ground cumin
- 1 tsp. ground turmeric
- 1/4 tsp. cayenne pepper
- 1/2 tsp. sea salt more to taste
- 1 can 14 oz. full fat coconut milk
- 2 cups frozen green beans
Instructions
- Set your Instant Pot to the sauté setting. Add olive oil, onion, and garlic and sauté 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.
Notes
Add Cashews, cilantro, lime wedges & cauliflower rice, or rice of choice for serving