Once every week, I make an outsized batch of healthy, vegetable- and protein-filled curry in my Instant Pot. It’s a top pick in my house and feeds us for lunch a couple of days after it’s made. Cozy, adaptable to any dietary preference and made in about half-hour (give or pause to 10 minutes for the moment Pot to return up to pressure and therefore the steam to release), it’s a staple in our weekly rotation. And pack up maybe a breeze!
Along with the chicken curry recipe below, you’ll find ways to modify it up, which I often do, whether you’re vegan, vegetarian, pescatarian or omnivore. I even have a couple of suggestions for my personal favorite a part of the curry: the toppings.
Instant Pot Chicken and Sweet Potato Curry (Adaptable)
Prep Time: 10 minutes
Cook Time: quarter-hour
Total Time: 25 minutes
Serves: 4 to six
Ingredients:
Curry
6 boneless, skinless chicken thighs, left whole (scroll to rock bottom for plant-based and pescatarian options)
1 white or yellow onion, diced
2 cloves garlic, roughly chopped
1 Tbsp grated fresh ginger
1 large or 2 small sweet potatoes, peeled and dig 1-inch pieces
2 medium red new potatoes or 2 Yukon gold potatoes, dig 1-inch pieces
2 tsp garam masala
1 tsp ground cumin
1 tsp ground turmeric
1 tsp kosher salt
1 (14 oz) can full-fat coconut milk
1 (5.5 fl oz) can ingredient
⅓ cup water or broth
2 Tbsp unsalted butter, ghee or copra oil
1 Tbsp juice, plus more for serving
Toppings and Serving Suggestions
Naan or roti
Cooked white or brown basmati rice
Plain yogurt, raita or pot cheese
Lime or juice
Fresh cilantro or mint
Mango chutney or sweet chili jam
Raisins
Ghee or butter
Nigella seeds
Toasted chopped cashews
Diced fresh chili or red pepper flakes
Directions:
1. In your Instant Pot, stir to mix chicken, onion, garlic, ginger, potatoes, garam masala or flavorer, cumin, turmeric, salt, pepper, coconut milk, ingredient, and water.
2. Seal the lid and sealing turn on top. Cook on high for quarter-hour (Manual). After the time is up, turn the sealing switch to release the pressure, then open the lid.
3. Remove chicken, shred or chop and add back to the pot with butter, ghee or copra oil and juice. Stir everything to mix and serve with any of the suggested toppings and accompaniments.
Tips for Modifying the Recipe:
1. Add more vegetables
Replace the new or Yukon gold potatoes with ½ head cauliflower dig florets and stir in ½ cup frozen peas or a couple of handfuls of spinach right before serving (press Sauté to warm through if the frozen peas cool the curry down too much).
2. Make it vegan
Replace the chicken with 1 (19 oz) are often drained and rinsed chickpeas, 1 block extra-firm tofu, or ½ large head cauliflower dig florets.
3. Make it vegetarian
Replace the chicken with 1 (19 oz) are often drained and rinsed chickpeas and top with a poached or soft-boiled egg.
4. Make it pescatarian
Replace the chicken with peeled and deveined shrimp, adding only after cooking the curry base and vegetables. Once the pressure is released, press Sauté, add shrimp and cook, stirring often until cooked through, about 2 minutes.
You’ll want to feature this recipe to your roster of healthy Instant Pot meal ideas. And if you’re on a belly-warming recipe kick, try these slow-cooker curries alongside The Pioneer Woman’s best soups and stews.
Instant Pot Chicken and Sweet Potato Curry (Adaptable)
Prep Time: 10 minutes
Cook Time: quarter-hour
Total Time: 25 minutes
Serves: 4 to six
Ingredients:
Curry
6 boneless, skinless chicken thighs, left whole (scroll to rock bottom for plant-based and pescatarian options)
1 white or yellow onion, diced
2 cloves garlic, roughly chopped
1 Tbsp grated fresh ginger
1 large or 2 small sweet potatoes, peeled and dig 1-inch pieces
2 medium red new potatoes or 2 Yukon gold potatoes, dig 1-inch pieces
2 tsp garam masala
1 tsp ground cumin
1 tsp ground turmeric
1 tsp kosher salt
1 (14 oz) can full-fat coconut milk
1 (5.5 fl oz) can ingredient
⅓ cup water or broth
2 Tbsp unsalted butter, ghee or copra oil
1 Tbsp juice, plus more for serving
Toppings and Serving Suggestions
Naan or roti
Cooked white or brown basmati rice
Plain yogurt, raita or pot cheese
Lime or juice
Fresh cilantro or mint
Mango chutney or sweet chili jam
Raisins
Ghee or butter
Nigella seeds
Toasted chopped cashews
Diced fresh chili or red pepper flakes
Directions:
1. In your Instant Pot, stir to mix chicken, onion, garlic, ginger, potatoes, garam masala or flavorer, cumin, turmeric, salt, pepper, coconut milk, ingredient, and water.
2. Seal the lid and sealing turn on top. Cook on high for quarter-hour (Manual). After the time is up, turn the sealing switch to release the pressure, then open the lid.
3. Remove chicken, shred or chop and add back to the pot with butter, ghee or copra oil and juice. Stir everything to mix and serve with any of the suggested toppings and accompaniments.
Tips for Modifying the Recipe:
1. Add more vegetables
Replace the new or Yukon gold potatoes with ½ head cauliflower dig florets and stir in ½ cup frozen peas or a couple of handfuls of spinach right before serving (press Sauté to warm through if the frozen peas cool the curry down too much).
2. Make it vegan
Replace the chicken with 1 (19 oz) are often drained and rinsed chickpeas, 1 block extra-firm tofu, or ½ large head cauliflower dig florets.
3. Make it vegetarian
Replace the chicken with 1 (19 oz) are often drained and rinsed chickpeas and top with a poached or soft-boiled egg.
4. Make it pescatarian
Replace the chicken with peeled and deveined shrimp, adding only after cooking the curry base and vegetables. Once the pressure is released, press Sauté, add shrimp and cook, stirring often until cooked through, about 2 minutes.
You’ll want to feature this recipe to your roster of healthy Instant Pot meal ideas. And if you’re on a belly-warming recipe kick, try these slow-cooker curries alongside The Pioneer Woman’s best soups and stews.
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