Instant Pot Chicken Sweet Potato Curry
Ingredients
The base
-
2
tsp
cooking fat of choice
-
½
medium
yellow onion, diced
-
3
cloves
garlic, minced
-
1 ½
lbs
chicken breast, cubed
-
1
medium-large
sweet potato, cubed (~2 cups)
-
1
medium
red bell pepper, sliced or diced
-
⅔
cup
chicken broth
The spices
-
3–4
Tbsp
curry powder
-
1 ½
tsp
ground cumin
-
1
tsp
ground turmeric
-
¼
tsp
cayenne pepper
-
½
tsp
sea salt
The finishing touches
-
1
can (14 oz.)
full fat coconut milk
-
2
cups
frozen green beans
-
to taste
cashews
-
to taste
cilantro
-
to taste
lime wedges
-
to serve
cauliflower rice or rice of choice
Instructions
- Set the Instant Pot to the sauté setting and add the cooking fat, onion, and garlic; sauté until the onions are translucent.
- Switch to high pressure and add the chicken, sweet potatoes, red bell pepper, broth, curry powder, cumin, turmeric, cayenne, and sea salt; seal the Instant Pot and set the timer for 10 minutes.
- After cooking, quick release the pressure and remove the lid; switch to the sauté setting, stir in the coconut milk and frozen green beans, and cook for an additional 2-3 minutes until heated through.
- Serve the curry over cauliflower rice, regular rice, or greens, and top with cashews, lime wedges, and fresh cilantro.
Nutrition Facts (estimated)
Servings
6 servings
Calories
335
Total fat
17g
Total carbohydrates
17g
Total protein
28g
Sodium
540mg
Cholesterol
0mg
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