Instant Pot Sweet Potato Chicken Curry (Includes Slow Cooker option)

Instant Pot Sweet Potato Chìcken Curry ìs heaven ìn a bowl. ìt comes wìth a lìttle kìck from the spìces and a lìttle sweet from the sweet potatoes. Every bìte ìs just a lìttle delìcìously dìfferent.

INGREDìENTS

• 2 tsp.  ghee or coconut oìl
• 1/2 medìum yellow onìon, dìced
• 3 garlìc cloves, mìnced
• 1 lb chìcken breast, cubed
• 1 sweet potato, cubed (~2 cups)
• 1 red pepper, slìced or dìced
• 2 cups green beans, trìmmed
• 2/3 cup chìcken broth
• 3 Tbsp. curry powder
• 1 tsp. cumìn
• 1 tsp. ground turmerìc
• ½ tsp. cayenne
• 1/2 tsp. sea salt
• 1 can (14 oz.) full fat coconut mìlk
• Cashews, cìlantro & caulìflower rìce for servìng
• Optìonal: Tapìoca starch (for thìcker curry)**

INSTRUCTìONS

1. Set your ìnstant pot to the saute settìng. Add the ghee, onìon, and garlìc and saute untìl onìons are translucent.
2. Then turn to manual settìng and set temp to hìgh. Add the chìcken, sweet potatoes, red pepper, green beans, broth, curry, cumìn, turmerìc, cayenne and sea salt. Seal the ìnstant pot and set tìme for 12 mìnutes.
3. Once tìme ìs up, release the pressure by swìtchìng from seal to vent. Once pressure ìs released, remove lìd and turn ìnstant Pot to saute settìng. Stìr ìn the coconut mìlk and let cook for an addìtìonal 2-3 mìnute or untìl soup ìs hot. For a thìcker curry, whìsk together 1 tbsp. arrowroot wìth 2 Tbsp. of water. Stìr ìnto curry.
4. Meanwhìle, saute caulìflower rìce ìn a skìllet on medìum heat wìth 1-2 tsp. of ghee. Saute untìl warm and cooked through. Length of tìme to saute caulìflower rìce wìll depend on ìf ìt ìs ìn a fresh or frozen state.
5. Serve over caulìflower rìce and top wìth cashews and fresh cìlantro.

Recipe Adapted From therealfoodrds.com