Instant Pot® Coconut Chicken Curry with Sweet Potato recipe
All Recipes Main Dish Recipes Curries Chicken
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 caloriescarbohydrate: 14.2 gcholesterol: 43.1 mgfat: 21.9 gfiber: 3.3 gprotein: 18.9 gsaturatedFat: 13.6 gservingSize: -sodium: 476.1 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Coconut Chicken Curry with Sweet Potato
Directions
-
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.
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.