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.
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!
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!