Instant Pot Sweet Potato Chicken Curry

By Kathy C.

Instant Pot Sweet Potato Chicken Curry is heaven in a bowl. It comes with a little kick from the spices and a little sweet from the sweet potatoes. Every bite is just a little deliciously different.
Author: The Real Food Dietitians
Recipe type: Whole30 | Instant Pot
Serves: 4-5 servings

Ingredients

• 2 tsp. Pure Indian Foods ghee
• 1/2 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 lb chicken breast, cubed
• 1 sweet potato or butternut squash, cubed (~2 cups)
• 1 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 tsp. sea salt
• 1 can (14 oz.) full fat coconut milk
• Cashews, cilantro & cauliflower rice for serving (you can purchase cauliflower rice in the freezer or produce section or make your own)
• Optional: Arrowroot starch (for thicker curry)**

Preparation

Step 1

1. Set your Instant pot to the saute setting. Add the ghee, onion, and garlic and saute until onions are translucent.
2. Then turn to 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 15 minutes.
3. Once time is up, release the pressure by switching from seal to vent. Once pressure is released, remove lid and turn Instant Pot to saute setting. Stir in the coconut milk and let cook for an additional 2-3 minute or until soup is hot. For a thicker curry, whisk together 1 tbsp. arrowroot with 2 Tbsp. of water. Stir into curry.
4. Meanwhile, saute cauliflower rice in a skillet on medium heat with 1-2 tsp. of ghee. Saute until warm and cooked through. Length of time to saute cauliflower rice will depend on if it is in a fresh or frozen state.
5. Serve over cauliflower rice and top with cashews and fresh cilantro.

NOTES
Slow Cooker Instructions:
In a slow cooker, add the sautéed onions and garlic, chicken, sweet potatoes, red pepper, green beans, chicken broth (1¼ cup), 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.

NUTRITION INFORMATION
Serving size: ⅕ of recipe Calories: 396 Fat: 19 g Carbohydrates: 21 g Sugar: 7 g Sodium: 477 mg Fiber: 6 g Protein: 32 g