Creamy Instant Pot Chicken and Sweet Potato Curry

This Instant Pot Chicken and Sweet Potato Curry is a truly delicious and incredibly easy weeknight meal! It’s brimming with vibrant Thai-inspired flavors, wholesome veggies, and tender, shredded chicken. Serve it over fluffy rice or nutrient-rich cauliflower rice for a complete, satisfying dish. This recipe is naturally gluten-free, Paleo, and Whole30 compliant, making it a fantastic option for a variety of dietary needs.

Experience the Magic of Instant Pot Chicken and Sweet Potato Curry

There’s nothing quite like the irresistible allure of Thai cuisine, especially when it features a rich, flavorful sauce served over a bed of warm rice. This Instant Pot Chicken and Sweet Potato Curry takes all those beloved elements and makes them accessible for even the busiest evenings. It’s a culinary journey that delivers robust flavors and comforting textures, all while being incredibly simple to prepare. This recipe is designed to be a true crowd-pleaser, effortlessly combining healthy ingredients with an explosion of taste that will have everyone asking for seconds.

Why This Instant Pot Chicken Curry Will Become Your New Favorite

This Thai-inspired dish isn’t just another curry; it’s a testament to how quick and easy healthy cooking can be. From start to finish, you can have a hearty, home-cooked meal on the table in under 30 minutes, thanks to the magic of the Instant Pot. The subtle warmth from the Red Thai Curry Paste is perfectly balanced by the savory depth of fish sauce, the mild sweetness of coconut aminos, and the bright tang of fresh lime juice. This harmonious blend creates a complex flavor profile that is both exciting and comforting. As the sweet potatoes cook, they beautifully break down, naturally thickening the sauce into a luxuriously creamy consistency. The result is a truly divine curry that tastes like it simmered for hours, yet comes together in a flash.

Essential Ingredients for Your Instant Pot Chicken and Sweet Potato Curry

Crafting this flavorful Instant Pot Chicken and Sweet Potato Curry requires only a handful of readily available, wholesome ingredients. Each component plays a crucial role in building the incredible depth of flavor and creamy texture that defines this dish. Here’s what you’ll need to gather:

Chicken Breasts: Approximately 1.5 lbs of boneless, skinless chicken breasts, which will be shredded to tender perfection within the curry. You can also use chicken thighs for a richer flavor.
Full-Fat Coconut Milk: A 14.5 oz can of full-fat coconut milk is essential for creating that signature creamy base and authentic Thai flavor. Look for brands without added thickeners or sugars.
Almond Butter: A quarter cup of smooth almond butter adds a wonderfully nutty richness and helps to naturally thicken the sauce, contributing to its velvety texture.
Fish Sauce: This ingredient is a powerhouse of umami! One tablespoon of fish sauce truly elevates the savory notes of the curry. If you don’t have it or prefer not to use it, you can substitute with 1 teaspoon of sea salt, but for authentic flavor, fish sauce is highly recommended.
Lime Juice: The juice from 2 fresh limes provides a crucial bright, zesty counterpoint to the rich and spicy flavors, balancing the entire dish.
Coconut Aminos: Two tablespoons of coconut aminos offer a savory, slightly sweet flavor similar to soy sauce, but are soy-free and lower in sodium. It contributes a wonderful depth without overpowering the other ingredients.
Minced Garlic: Three cloves of fresh minced garlic are fundamental for building the aromatic foundation of the curry.
Chicken Stock: Two-thirds of a cup of chicken stock (or broth) helps to achieve the perfect consistency for the sauce and enhances the overall savory taste.
Crushed Red Pepper: Half a teaspoon of crushed red pepper flakes adds a delightful hint of heat. Feel free to adjust this amount to your personal spice preference – use less for mild, more for extra kick!
Red Thai Curry Paste: Two teaspoons of Red Thai Curry Paste are key to the vibrant, authentic Thai flavor. This paste typically contains a blend of chilies, lemongrass, galangal, and other aromatic spices.
Onion: One diced onion (white or yellow) provides sweetness and aromatic depth to the curry base.
Sweet Potato: One large sweet potato, peeled and diced, is not only a healthy and flavorful addition but also breaks down during cooking to naturally thicken the sauce, creating its luxurious texture.
Peas: One cup of peas (frozen or canned) adds a pop of color and subtle sweetness. Frozen peas work best as they retain their texture and vibrant green hue.
Red Bell Pepper: One diced red bell pepper adds a touch of sweetness, vibrant color, and a pleasant crunch that holds up well in the curry.
Sea Salt: Half a teaspoon of sea salt, or more to taste, to round out all the flavors.

Many of these high-quality, pantry-staple ingredients can be found at health-focused online retailers. Investing in an Instant Pot is also highly recommended for its versatility and speed in the kitchen. It quickly becomes one of the most used appliances!

Step-by-Step Guide: Crafting Your Instant Pot Chicken and Sweet Potato Curry

Making this incredible curry in your Instant Pot is surprisingly straightforward. Follow these simple steps for a truly rewarding culinary experience:

Prepare the Sauce: Begin by adding the full-fat coconut milk, smooth almond butter, Red Thai Curry Paste, fish sauce, fresh lime juice, coconut aminos, minced garlic, chicken stock, crushed red pepper, and sea salt directly into the Instant Pot insert. Whisk all these ingredients thoroughly until the sauce is mostly smooth and well combined. This ensures an even distribution of flavors throughout the curry.
Layer the Main Ingredients: Carefully place the raw chicken breasts on top of the prepared sauce. Follow this by evenly distributing the diced onion and cubed sweet potatoes over the chicken. Gently stir everything together, ensuring the onions, sweet potato, and chicken are lightly coated in the aromatic sauce. Avoid vigorous stirring at this stage.
Pressure Cook to Perfection: Securely lock the Instant Pot lid into place and turn the steam release vent to the “sealing” position. Select the “Pressure Cook” or “Manual” setting and set the cooking time for 13 minutes on high pressure.
Release and Shred: Once the cooking cycle is complete, carefully perform a manual quick release of the pressure. Be sure to stand clear of the vent as steam escapes. Once the float valve drops, open the lid. Remove the cooked chicken breasts from the pot and use two forks to shred them into bite-sized pieces. Return the shredded chicken to the pot.
Add Final Veggies and Thicken: Stir in the diced red bell pepper and frozen peas into the curry. Turn the Instant Pot to the “Sauté” mode. Stir continuously for 5-7 minutes, allowing the red pepper and peas to cook through and become tender-crisp. During this time, the cooked sweet potatoes will naturally break down as you stir, pureeing into the sauce and creating a wonderfully thick, creamy consistency.
Serve and Enjoy: Your Instant Pot Chicken and Sweet Potato Curry is now ready to be enjoyed! Serve it warm over your choice of fluffy white rice, brown rice, or a lighter option like cauliflower rice. Garnish with fresh cilantro, if desired, for an extra burst of freshness.

Slow Cooker Variation: A Hands-Off Approach

If you prefer a more hands-off cooking method, this chicken and sweet potato curry adapts beautifully to a slow cooker:

Combine Sauce: Whisk together all the sauce ingredients (coconut milk, almond butter, Red Thai Curry Paste, fish sauce, lime juice, coconut aminos, minced garlic, chicken stock, crushed red pepper, and salt) directly in your slow cooker insert.
Add Main Ingredients: Place the chicken breasts, diced onion, and cubed sweet potatoes on top of the sauce mixture.
Slow Cook: Cover and cook on the “High” setting for 3-4 hours, or on the “Low” setting for 7-8 hours.
Finish and Thicken: During the last 30 minutes of the cooking time, stir in the diced red bell pepper and peas.
Shred and Serve: Once cooked, remove the chicken, shred it with two forks, and return it to the slow cooker. Stir everything thoroughly until the sweet potatoes break down and contribute to thickening the sauce. Serve and savor!

Tips for the Perfect Chicken and Sweet Potato Curry

Adjust Spice to Your Liking: The ½ tsp of crushed red pepper adds a mild kick. If you love heat, feel free to add more, or even a dash of sriracha at the end. For a milder curry, simply omit the red pepper flakes.
Don’t Skip the Fish Sauce: While salt is offered as an alternative, fish sauce provides a unique depth of umami that is characteristic of authentic Thai flavors. It doesn’t make the curry taste “fishy” but rather adds a rich savory background.
Sweet Potato Breakdown: The magic of the sweet potatoes breaking down into the sauce is key. If you find your sauce isn’t thick enough after sautéing, you can gently mash some of the sweet potato chunks against the side of the pot with your spoon.
Garnish for Freshness: Fresh cilantro is a perfect garnish, adding a bright, herbaceous note. Chopped green onions or a squeeze of extra lime juice can also elevate the flavors just before serving.
Prevent “Burn” Notice (Instant Pot): Ensure you whisk the sauce thoroughly before adding the other ingredients. Avoid scraping the bottom of the pot after layering, as this can sometimes lead to a “burn” notice with thicker sauces like those containing coconut milk or almond butter.

Variations to Customize Your Curry

This Instant Pot Chicken and Sweet Potato Curry is wonderfully versatile. Here are a few ideas to customize it:

Protein Swap: Instead of chicken breasts, try boneless, skinless chicken thighs for even more tender meat and richer flavor. You could also experiment with shrimp (add during the sauté phase at the end), or make it vegetarian/vegan by using chickpeas or firm tofu and vegetable broth.
Add More Veggies: Feel free to incorporate other quick-cooking vegetables during the final sauté phase, such as spinach, kale, green beans, or mushrooms. Just ensure they are cut into small, manageable pieces.
Boost the Aromatics: For an extra layer of flavor, consider adding a tablespoon of grated fresh ginger along with the garlic.
Nut Butter Alternatives: While almond butter is recommended for its neutral flavor, you could try cashew butter for a slightly different nutty profile, ensuring it’s smooth and unsweetened.

Serving Suggestions for a Complete Meal

This Instant Pot Chicken and Sweet Potato Curry is incredibly satisfying on its own, but pairing it with the right side dish can turn it into a complete and delightful meal:

Classic Rice: Steamed white or brown rice is a traditional and perfect accompaniment, soaking up all the delicious sauce.
Cauliflower Rice: For a low-carb, Whole30, or Paleo-friendly option, cauliflower rice is an excellent choice. Its neutral flavor allows the curry to shine.
Quinoa: A protein-packed alternative that offers a slightly nutty flavor and satisfying texture.
Noodles: Rice noodles or even zucchini noodles can be a great way to enjoy this curry.
Naan Bread: While not traditionally Thai, warm naan bread is fantastic for scooping up every last drop of the creamy sauce.
Steamed Greens: A simple side of steamed broccoli or asparagus can add extra nutrients and a fresh counterpoint.

Storage and Reheating Tips

This Instant Pot Chicken and Sweet Potato Curry makes excellent leftovers! Store any uneaten curry in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also microwave it. If the sauce has thickened too much in the fridge, you can add a splash of chicken stock or water while reheating to reach your desired consistency.

Instant Pot Chicken Curry with Sweet Potatoes Paleo

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5 out of 5 stars from 6 votes

Instant Pot Chicken and Sweet Potato Curry

By: Mary Smith

Prep Time: 10 mins

Cook Time: 13 mins

Total Time: 23 mins

Yield: 6 people

This Instant Pot Chicken and Sweet Potato Curry is a delicious and easy weeknight meal! It is packed with Thai-inspired flavors, veggies, and shredded chicken. Serve it over rice or cauliflower rice! Gluten free, Paleo, and Whole30.

Ingredients

1.5 lbs chicken breasts
1 onion, diced
1 red pepper, diced
1 large sweet potato, peeled and diced
1 cup peas, frozen work best
1 can full fat coconut milk
¼ cup smooth almond butter
2 tsp Red Thai Curry Paste
1 tbsp Red Boat fish sauce
juice from 2 limes
2 tbsp coconut aminos
3 cloves minced garlic
⅔ cup chicken stock
½ tsp crushed red pepper
½ tsp sea salt, more to taste

Instructions

Instant Pot Method

Add the coconut milk, almond butter, Red Thai Curry Paste, fish sauce, lime juice, coconut aminos, minced garlic, chicken stock, crushed red pepper, and salt into the Instant Pot. Whisk well to combine the sauce until it is mostly smooth.
Place the chicken breasts on top of the sauce, followed by the diced onion and cubed sweet potatoes. Lightly stir everything so the onions, sweet potato, and chicken are lightly coated in the sauce.
Lock the lid and turn the vent to sealing. Cook on high pressure for 13 minutes, then manually release the steam.
Remove the chicken breasts and shred them using 2 forks. Add the shredded chicken back into the pot. Add in the diced red pepper and peas.
Turn the Instant Pot to “sauté” mode and stir while letting the red pepper and peas cook for 5-7 minutes. As you stir, the sweet potatoes should break down and turn into a puree, which helps to thicken the sauce.
Serve the curry over rice or cauliflower rice with fresh cilantro, if desired. Enjoy!

Slow Cooker Method

Whisk the sauce ingredients in the slow cooker. Place the chicken breasts, onion, and sweet potatoes on top of the sauce. Cook on high for 3-4 hours or low for 7-8 hours. Add in the red pepper and peas during the last 30 minutes of cook time. Shred the chicken and stir everything until the sweet potatoes break down and help to thicken the sauce. Serve and enjoy!

Nutrition

All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.

Looking for More Delicious Instant Pot Recipes?

If you’ve fallen in love with the convenience and flavor of Instant Pot cooking, you’ll be thrilled to discover more exciting recipes for your busy weeknights. Explore these other fantastic dishes:

Creamy Tomato Penne (Gluten-Free, Dairy-Free): A comforting pasta dish that comes together quickly in your pressure cooker.
Whole30 Buffalo Ranch Chicken Chowder: A hearty and flavorful chowder perfect for a cozy meal, completely Whole30 compliant.
Whole30 Instant Pot Salsa Verde Chicken: Tender chicken bathed in zesty salsa verde, an incredibly easy and versatile meal.

No matter your dietary preferences or cooking style, the Instant Pot offers a world of delicious possibilities. This Chicken and Sweet Potato Curry is just the beginning of your pressure cooking adventures!

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