Instant Pot Coconut Chicken Curry with Sweet Potato
Description
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.
Ingredients
•
2 tablespoons grapeseed oil, divided
•
1 pound chicken tenders
•
1 teaspoon salt, divided
•
1 pinch ground black pepper
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1/2 cup coarsely chopped onion
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1/2 cup diced red bell pepper
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1/2 cup diced green bell pepper
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2 1/2 teaspoons curry powder
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1 (14 ounce) can coconut milk
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1 medium sweet potato, peeled and diced
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1/2 cup peeled and chopped carrots
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1 tablespoon peanut butter
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.