For a creamier curry, use full-fat coconut milk. Adjust the amount of curry powder to your preference. If you don't have grapeseed oil, you can substitute with coconut oil or olive oil. Feel free to add other vegetables, such as broccoli florets or spinach, during the last few minutes of cooking. For a spicier curry, add a pinch of red pepper flakes or a chopped chili pepper to the pot along with the curry powder.
Instant Pot Coconut Chicken Curry with Sweet Potato
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PREP TIME10 mins
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COOK TIME25 mins
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TOTAL TIME40 mins
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SERVING6 People
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VIEWS24
Embark on a culinary adventure with this vibrant and comforting Instant Pot Coconut Chicken Curry. Tender chicken and sweet potatoes mingle in a creamy coconut milk broth, infused with aromatic curry spices for a delightful, subtly sweet, and savory experience. A perfect weeknight meal that's both healthy and satisfying.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol43 mg
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Fiber3 g
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Protein19 g
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Saturated Fat14 g
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Sodium476 mg
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Sugar4 g
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Fat22 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Turn on your Instant Pot and select the 'Sauté' function. Once the pot is hot, add 1 tablespoon of grapeseed oil. (2 minutes)
02 Step
Recipe View Season the chicken tenders with 1/2 teaspoon of salt and the black pepper. Add the chicken to the pot and cook until browned on all sides and no longer pink in the center. (5-7 minutes). Remove the chicken and set aside.
03 Step
Recipe View Add the remaining 1 tablespoon of grapeseed oil to the pot. Add the chopped onion and bell peppers and cook until softened. (3-5 minutes)
04 Step
Recipe View Stir in the curry powder and the remaining 1/2 teaspoon of salt. Cook for another minute to bloom the spices.
05 Step
Recipe View Pour in the coconut milk, then add the diced sweet potato and chopped carrots. Bring the mixture to a simmer.
06 Step
Recipe View Cancel the 'Sauté' function. Return the cooked chicken to the pot. Close and lock the lid of the Instant Pot.
07 Step
Recipe View Select the 'Pressure Cook' or 'Manual' function on high pressure and set the timer for 3 minutes. (1 minute)
08 Step
Recipe View Allow 10-15 minutes for the pressure to build inside the pot.
09 Step
Recipe View Once the cooking time is complete, carefully release the pressure using the quick-release method. (5 minutes). Unlock and remove the lid.
10 Step
Recipe View Stir in the peanut butter until it's fully dissolved into the curry sauce.
11 Step
Recipe View Serve hot, garnished with fresh cilantro and a squeeze of lime juice, if desired. Enjoy with rice, quinoa, or naan bread.
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Vickie Bradtke
Jun 25, 2025This recipe is a lifesaver on busy weeknights! My family loves it, and it's so easy to customize with different veggies.
Raheem Rosenbaum
Jun 25, 2025The instructions were very clear and easy to follow. I'm a beginner cook, and I was able to make this without any problems.
Jaylan Willms
May 11, 2025I doubled the recipe, and it worked perfectly. Great for meal prepping!
Sabrina Altenwerth
Apr 15, 2025I added some chopped spinach at the end, and it was a great addition. I also like to serve it with brown rice for a healthier meal.
Kirstin Wuckert
Apr 14, 2025The peanut butter adds such a unique and delicious flavor to the curry. I never would have thought to add it!