thepioneerwoman
Instant Pot Sweet Potato Curry
One of my favorite things to make in my Instant Pot is Thai-inspired curry. It’s so simple and you just need a few key ingredients.
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Natalie Perry📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●whisk
📝 Preparation Steps
1
Turn Instant Pot (or other multicooker) to the “Saute” setting. When preheated, add coconut oil.
2
Add diced onion to pot and cook for about 2–⏱️ 3 minutes until softened, stirring occasionally. Add carrots, bell pepper, and sweet potato. Cook for another 2–⏱️ 3 minutes.
Medium Onion, Diced1(15 Oz. Size) Garbanzo Beans, Drained2 cans(11 1/2 Oz. Size) Full-Fat Coconut Milk1 canBell Pepper, Any Color, Diced1
3
Add fish sauce, juice from 1 lime, curry paste, tomato paste, broth, beans, and salt. Give it a good stir.
Lime, Divided2(15 Oz. Size) Garbanzo Beans, Drained2 cans(11 1/2 Oz. Size) Full-Fat Coconut Milk1 can
4
Press the “Cancel” button and put the lid on the cooker, making sure the steam release vent is set to “Sealing”. Set the cooker to cook at high pressure for ⏱️ 5 minutes. (I use the “Manual” or “Pressure Cook” button.) Now would be a good time to cook your rice!
5
When the pressure cycle is over, turn steam release valve to “Venting” to release all of the steam.
6
Use a whisk to stir the curry vigorously for about ⏱️ 15 seconds. This breaks up the sweet potatoes a bit so the sauce is thicker and creamier. Stir in coconut milk and taste, adding more salt, if needed. Cut the remaining lime into wedges for serving.
Lime, Divided2(15 Oz. Size) Garbanzo Beans, Drained2 cans(11 1/2 Oz. Size) Full-Fat Coconut Milk1 can
7
Serve over steamed rice with a couple of lime wedges and a sprinkle of cilantro.
(15 Oz. Size) Garbanzo Beans, Drained2 cans(11 1/2 Oz. Size) Full-Fat Coconut Milk1 canSteamed Rice, For ServingLime, Divided2
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