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. 

a plate of rice and Pot Chicken and Sweet Potato Curry

I absolutely love Thai food and anything with a yummy sauce over rice. I put my own spin on this Thai-inspired dish, and it is sure to be a crowd pleaser! It comes together in less than 30 minutes start to finish. The slight spice from the Red Thai Curry Paste combined with the fish sauce, coconut aminos, and lime juice creates the perfect balance of flavors. The sweet potatoes break down during the cooking process, creating a thick and creamy sauce. It is quite divine if you ask me!

a plate of rice and Pot Chicken and Sweet Potato Curry

What Ingredients You Need to Make This Instant Pot Chicken and Sweet Potato Curry

You only need a few simple ingredients to make this delicious dish!

You can get a lot of these items on Thrive Market – use this link to get 25% off your order + a free gift!

This is the Instant Pot I have and LOVE! We used it more than any other kitchen appliance!

a plate of rice and Pot Chicken and Sweet Potato Curry

How to Make This Instant Pot Chicken and Sweet Potato Curry

First, 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 too 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!

How to Make This Chicken and Sweet Potato Curry in the Slow Cooker

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!

Looking for some other delicious Instant Pot Recipes? Check these out!

Creamy Tomato Penne

Buffalo Ranch Chicken Chowder

Salsa Verde Chicken

a plate of rice and Pot Chicken with text title

*This post contains affiliate links. This means if you use one of my links to make a purchase, I may receive a small commission at no additional cost to you. Thank you for supporting Mary’s Whole Life!

Instant Pot Chicken and Sweet Potato Curry

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. 
No ratings yet
Leave a Review »

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
  • 1/4 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
  • 2/3 cup chicken stock
  • 1/2 tsp crushed red pepper
  • 1/2 tsp sea salt, more to taste

Instructions
 

Instant Pot

  • 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 potatos. 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 "saute" 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

  • 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

Calories: 421kcal, Carbohydrates: 24g, Protein: 31g, Fat: 23g, Saturated Fat: 13g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 758mg, Potassium: 1002mg, Fiber: 5g, Sugar: 6g, Vitamin A: 9193IU, Vitamin C: 40mg, Calcium: 90mg, Iron: 4mg