Instant Pot Sweet Potato Chicken Curry
Instant Pot Sweet Potato Chicken Curry is the ultimate weeknight dinner. With bold spices, creamy coconut milk, and tender chunks of chicken and sweet potato, this dish comes together in just 30 minutes. It's warm, hearty, and perfect for any season.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Pressure Releasing Time 10 minutes mins
Total Time 30 minutes mins
- 1 lb boneless skinless chicken breast cut into 1-inch pieces
- 2 cups sweet potatoes peeled and diced
- 1 small onion chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp curry powder
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/4 tsp red pepper flakes optional
- 1/2 tsp salt or to taste
- 1 13.5 oz can coconut milk (full fat)
- 1/2 cup low-sodium chicken broth
- 1 tbsp olive oil
- Juice of 1/2 lime
- Fresh cilantro for garnish
Set Instant Pot to Sauté mode. Heat olive oil and add chopped onion. Sauté for 2–3 minutes until translucent.
Add garlic and ginger, cook for 1 minute until fragrant.
Stir in curry powder, turmeric, cumin, red pepper flakes, and salt. Toast the spices for 30 seconds.
Add chicken pieces and stir to coat with spices.
Pour in coconut milk and chicken broth, then add diced sweet potatoes.
Cancel Sauté mode. Secure the lid, set valve to Sealing, and cook on Manual (High Pressure) for 10 minutes.
Once cooking is complete, let pressure release naturally for 10 minutes, then quick release any remaining pressure.
Open the lid, stir gently, and squeeze in fresh lime juice.
Taste and adjust seasoning as needed. Garnish with chopped cilantro before serving.
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Dice sweet potatoes evenly to ensure even cooking.
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Use full-fat coconut milk for creamier texture.
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Add extra vegetables like spinach or bell peppers after pressure cooking.
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Leftovers taste even better the next day—great for meal prep.
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Serve with rice, naan, or cauliflower rice depending on your diet.