Instant Pot Sweet Potato Curry Recipe

This Instant Pot Sweet Potato Curry is a creamy and healthy recipe, which is made with tender sweet potatoes and rich coconut milk. It’s the perfect weeknight dinner, a quick and easy vegetarian meal ready in about 40 minutes.

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Instant Pot Sweet Potato Curry Ingredients

A vibrant, wholesome combination for a fast and flavorful meal.

2 Tbsp. Coconut Oil
1 Medium Onion, Diced
2 cups Chopped Carrots
1 Bell Pepper, any color, diced
1 1/4 lb. Sweet Potatoes, cut into 1-inch pieces
2 Tbsp. Fish Sauce (or soy sauce for vegan)
2 Limes, divided
1 jar (4 Oz. size or about 7 Tbsp.) Curry Paste, red or green
1 Tbsp. Tomato Paste
1 cup Chicken or Vegetable Broth
2 cans (15 Oz. size) Garbanzo Beans (chickpeas), drained
1/2 tsp. Salt
1 can (11 1/2 Oz. size) Full-Fat Coconut Milk
1/2 cup Fresh Chopped Cilantro
Steamed Rice, for serving

How To Make Instant Pot Sweet Potato Curry

A step-by-step guide to this delicious and easy pressure cooker meal.

Sauté the Vegetables: Turn your Instant Pot to the “Sauté” setting. Once it’s hot, add the coconut oil. Add the diced onion and cook for 2-3 minutes until softened. Add the carrots, bell pepper, and sweet potato pieces and cook for another 2-3 minutes.
Build the Curry Base: Stir in the fish sauce, the juice from 1 lime, the curry paste, tomato paste, broth, drained garbanzo beans, and salt. Give everything a good stir to combine.
Pressure Cook: Press the “Cancel” button to stop the sauté function. Secure the lid, making sure the steam release valve is set to “Sealing.” Cook at high pressure for 5 minutes.
Thicken and Finish: When the cooking cycle is over, carefully turn the steam release valve to “Venting” for a quick pressure release. Once the pressure is fully released, open the lid. Use a whisk to stir the curry vigorously for about 15 seconds. This will break up some of the tender sweet potatoes and naturally thicken the sauce.
Serve: Stir in the full can of coconut milk until the curry is creamy. Taste and add more salt if needed. Serve the hot curry over steamed rice, garnished with fresh cilantro and wedges from the remaining lime for squeezing.

Recipe Tips

For the creamiest, most flavorful Instant Pot curry.

How to get the creamiest curry sauce? The secret is in the final step! Vigorously whisking the curry after pressure cooking breaks down the super-tender sweet potato chunks, which act as a natural, creamy thickener for the sauce without any extra flour or cornstarch.
Can I make this on the stovetop? Yes. Follow the same steps in a large Dutch oven or pot. After adding the broth and beans, bring the mixture to a boil, then reduce the heat to a simmer, cover, and cook for about 20-25 minutes, or until the sweet potatoes are very tender. Finish by stirring in the coconut milk.
What kind of curry paste is best? This recipe is versatile. Red curry paste will give you a classic, moderately spicy Thai flavor. Green curry paste is typically hotter and has a brighter, more herbaceous flavor. Use whichever you prefer!
Can I make this ahead of time? Absolutely. Curries are fantastic make-ahead meals as the flavors continue to develop. Store it in the refrigerator and simply reheat it on the stovetop or in the microwave.

What To Serve With Sweet Potato Curry

Classic accompaniments to complete your meal.

This rich and aromatic curry is a complete meal with rice, but it’s even better with a few classic sides:

Warm naan bread or flaky roti for dipping
A dollop of cool, plain yogurt or a simple cucumber raita
Mango chutney

How To Store Sweet Potato Curry

This curry makes for fantastic leftovers.

Refrigerate: Store any leftover curry in an airtight container in the refrigerator for up to 4 days. The flavor will only improve.
Freeze: This curry freezes exceptionally well. Let it cool completely, then portion it into freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Instant Pot Sweet Potato Curry Nutrition Facts

An estimated guide per serving (curry only).

Calories: 450 kcal
Carbohydrates: 55 g
Protein: 12 g
Fat: 22 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Is this recipe vegan?

To make this recipe fully vegan, simply use vegetable broth instead of chicken broth, and substitute the fish sauce with an equal amount of soy sauce or tamari for a similar savory, umami flavor.

Can I add a protein to this curry?

Yes. For a non-vegetarian version, you could add about 1 pound of cubed boneless, skinless chicken breast or thigh meat at the same time as the sweet potatoes. The pressure cooking time will be sufficient to cook the chicken through.

My curry is too thick/thin. How do I fix it?

If the curry is too thick after stirring in the coconut milk, you can simply add a splash of water or broth until it reaches your desired consistency. If it’s too thin, you can turn the “Sauté” function back on and let it simmer for a few minutes to reduce and thicken.

Try More Recipes:

Buffalo Chicken Baked Potatoes Recipe
Sweet Potato and Black Bean Tacos Recipe
Creamy Lemon Basil Potato Salad Recipe