Instant Pot® Coconut Chicken Curry with Sweet Potato recipe

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Ingredients

2 tablespoons grapeseed oil, divided
1 pound chicken tenders
1 teaspoon salt, divided
1 pinch ground black pepper
½ cup coarsely chopped onion
½ cup diced red bell pepper
½ cup diced green bell pepper
2 ½ teaspoons curry powder
1 (14 ounce) can coconut milk
1 medium sweet potato, peeled and diced
½ cup peeled and chopped carrots
1 tablespoon peanut butter

Nutrition Info

320.2 calories
carbohydrate: 14.2 g
cholesterol: 43.1 mg
fat: 21.9 g
fiber: 3.3 g
protein: 18.9 g
saturatedFat: 13.6 g
servingSize: -
sodium: 476.1 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once the pot is hot, add 1 tablespoon oil. Season chicken with 1/2 teaspoon salt and pepper. Add chicken to the pot and cook until no longer pink in the center, 5 to 7 minutes. Remove chicken and cover to keep warm. Add remaining 1 tablespoon oil to the pot and cook onion and bell peppers until softened, 3 to 5 minutes. Season with curry powder and remaining salt. Mix in coconut milk, sweet potatoes, and carrots. Bring to a boil.

  2. Hit cancel on Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Dice cooked chicken while vegetables are cooking.

  4. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in chicken and peanut butter and serve.

Recipe Yield

6 servings

Recipe Note

This chicken curry is loaded with vegetables--carrots, bell peppers, and sweet potato. The curry sauce is mild so it's suitable enough for those with a milder palate.

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