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Instant Pot Sweet Potato Chicken Curry

A great recipe to make quickly in the Instant Pot or slowly cook in the slow cooker!
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes

Equipment

  • Instant Pot

Ingredients
  

  • 2 tsp ghee or coconut oil
  • 1/2 ea medium onion
  • 3 ea garlic cloves
  • 1 lbs chicken breast, cubed
  • 1 medium sweet potato, cubed roughly 2 cups
  • 1 ea red pepper, sliced or diced
  • 2 cups green beans, trimmed
  • 2/3 cup chicken broth
  • 3 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp ground turmeric
  • 1/2 tsp cayenne
  • 1/2 tsp sea salt
  • 1 can full fat coconut milk
  • cauliflower rice for serving

Instructions
 

  • Turn your Instant Pot to the sauté setting. Add ghee, onion, and garlic. Sauté until onions are translucent
  • Turn the Instant Pot to the manual setting and set temp to high.
  • Add the chicken, sweet potatoes, red pepper, green beans, 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 sautee setting.
  • Stir in the coconut milk and let cook for an additional 2-3 minutes or until soup is hot. For a thicker curry, whisk together 1 tbsp arrowroot with 2 tbsp of water and stir into curry.
  • Meanwhile sauté, cauliflower rice in a skillet on medium heat with 1-2 tsp of ghee. Sauté until warm and cooked through. Length of time to sauté 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, garlic, chicken, sweet potatoes, red pepper, green beans, chicken broth (1 1/4 cups), spices, salt, and pepper. Cook on low for 3-4 hours. Add coconut milk and cook on low for an additional 30-60 minutes or until hot.