why make this recipe
Instant Pot Chicken and Sweet Potato Curry is a quick and easy dish that brings bold flavors to your table. It combines tender chicken and sweet potatoes in a rich, creamy coconut sauce. Using an Instant Pot means you can enjoy a delicious home-cooked meal without spending hours in the kitchen. This curry is not only comforting but also packed with nutrients, making it a great option for any night of the week.
how to make Instant Pot Chicken and Sweet Potato Curry
Ingredients:
- 2 tablespoons coconut oil or avocado oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1.5 lbs (about 680g) boneless, skinless chicken thighs, cut into 1-inch cubes
- Salt and freshly ground black pepper, to taste
- 2 tablespoons curry powder (a good quality one, like Madras)
- 1 teaspoon turmeric powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes (optional, adjust for heat)
- 1 tablespoon tomato paste
- 2 large sweet potatoes (about 1.5 lbs or 680g), peeled and cut into 1-inch cubes
- 1/2 cup low-sodium chicken broth or vegetable broth
- 1 (13.5 oz / 400ml) can full-fat coconut milk
- 1 tablespoon soy sauce or tamari (for gluten-free)
- Juice of 1 lime
- 1/2 cup fresh cilantro, chopped, for garnish
- Cooked basmati or jasmine rice, for serving
Directions:
- Set your Instant Pot to the "Sauté" function on high. When it shows "Hot," add the coconut oil.
- Add the chopped onion and cook for 3-4 minutes until it softens and becomes translucent.
- Stir in the minced garlic and grated ginger. Sauté for another minute until fragrant.
- Add the curry powder, turmeric powder, cumin, and red pepper flakes (if using). Stir for 30-60 seconds to bloom the spices.
- Add the cubed chicken thighs to the pot. Season with salt and pepper. Cook for 2-3 minutes, stirring to brown the chicken lightly.
- Stir in the tomato paste and cook for one more minute.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pot to avoid a "Burn" error.
- Turn off the "Sauté" function. Place the cubed sweet potatoes on top of the chicken without stirring.
- Pour the coconut milk and soy sauce/tamari over everything without mixing.
- Secure the lid, ensuring the steam release valve is set to "Sealing." Select the "Pressure Cook" function and set the timer for 8 minutes at high pressure.
- When the cooking time is complete, allow the pressure to release naturally for 10 minutes. Then switch to "Venting" to release any remaining pressure.
- Open the lid. Stir the curry to combine the ingredients. Stir in lime juice and most of the chopped cilantro. Adjust seasoning if necessary.
- Serve the curry over cooked basmati rice and garnish with remaining cilantro.
how to serve Instant Pot Chicken and Sweet Potato Curry
Serve the curry hot over a bed of fluffy basmati or jasmine rice. You can offer extra lime wedges on the side for a zesty kick. This dish pairs well with naan bread or a fresh salad if desired.
how to store Instant Pot Chicken and Sweet Potato Curry
Store any leftover curry in an airtight container in the refrigerator. It will keep for about 3-4 days. To reheat, warm it on the stove or in the microwave until heated through. You may add a splash of water or broth if the curry thickens while stored.
tips to make Instant Pot Chicken and Sweet Potato Curry
- Use high-quality curry powder for the best flavor.
- Feel free to adjust the spices to suit your taste. You can add more red pepper flakes for heat or leave them out entirely.
- To make the dish even heartier, you could add other vegetables like spinach or bell peppers.
variation
For a vegetarian option, substitute the chicken with chickpeas or firm tofu. Also, you can replace the chicken broth with vegetable broth to keep it plant-based.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but they might be a bit drier. Thighs are preferred for tenderness.
Can I freeze this curry?
Yes, you can freeze the curry in an airtight container for up to 3 months. Thaw it overnight in the refrigerator before reheating.
What can I substitute for coconut milk?
If you prefer a lower-fat alternative, you can use unsweetened almond milk or light coconut milk, but the flavor and creaminess may differ.