thedailygourmet Recipe | Instant Pot® Coconut Chicken Curry with Sweet Potato

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
• 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

Cooking 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.

Nutrition Facts

• calories320.2
• carbohydrateContent14.2 g
• cholesterolContent43.1 mg
• fatContent21.9 g
• fiberContent3.3 g
• proteinContent18.9 g
• saturatedFatContent13.6 g
• sodiumContent476.1 mg
• sugarContent3.7 g