instant pot Chicken Sweet Potato Coconut Curry

Sweet potato is my favorite superfood, I like adding it to a lot of my curries. It’s fantastic with chicken in Masala Mama’s lip smacking coconut curry and so easy when cooked in the instant pot. Make rice, have a glass of wine and dinner is ready!

Prep time: 10 minutes
Cook time: 10 minutes
Inactive time: 12 minutes
Difficulty: Easy
Serves: 4

Ingredients
1 jar Masala Mama Coconut Curry Simmer Sauce
2 tablespoons ghee or oil
1 lb. boneless skinless chicken thighs, cut into bite-sized pieces
2 medium sweet potatoes, cubed
1 onion, chopped
1 cup coconut cream/milk
Fresh cilantro for garnish
Salt and pepper to taste

Directions

1. Add oil to Instant Pot and select Sauté setting. Once the oil is hot, add the chicken thighs, sweet potato and onion and cook for 5 minutes, stirring frequently to ensure even cooking.

2. Cancel the Sauté function and add Masala Mama Coconut Curry Simmer Sauce* and the coconut cream to the pot and stir well. Lock the Instant Pot lid in place and move the steam release valve to Sealing. Select Manual/Pressure Cook and cook on high pressure for 7 minutes.

3. When cooking is complete, turn the Instant Pot off and allow steam to release naturally for 5 minutes before carefully turning the valve to Vent. Remove the Instant Pot lid and stir the contents well.

4. Adjust salt and pepper to taste, garnish with cilantro, and serve with rice or Indian Naan. Here’s a recipe for Mama’s Perfect Basmati Rice.

*Use 2 tablespoons of stock or water to rinse out any remaining sauce in the jar and add.