Ingredients40 m servings 320
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
- 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.
- Dice cooked chicken while vegetables are cooking.
- 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.
Per Serving: 320 calories; 21.9 14.2 18.9 43 476 Full nutrition
ReviewsRead all reviews 4
Chicken sweet potato curry with coconut milk was a good recipe to bring to my table for my husband and father-in law. By cooking the curry under pressure allowed the coconut milk and sweet pota...
I did not use an instapot or pressure cooker. I used same ingredients and cooked on top of stove and simmered for about an hour. It was wonderful!!!