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Home » Instant Pot

Instant Pot Sweet Potato Curry

August 26, 2018 By Lorena Grater

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Here is a quick and easy dinner recipe everybody will enjoy! Instant Pot Sweet Potato Curry cooks itself while you relax on the couch. An extra flavorful easy dish that serves as meal prep recipe, too.

Sweet Potato Curry with chickpeas and baby spinach made in Instant Pot served with brown rice in a round bowl.

When I first posted a similar Sweet Potato and Chickpea Curry recipe on the blog people on Pinterest started raving about it! It’s so easy and so flavorful!

Obviously I went ahead and tested the recipe in my favorite kitchen appliance because I know how much all of you guys love it, too.

Make sure you cook Instant Pot Brown Rice before starting with the sweet potato curry prep so you have that one ready for serving. OR like me, get a second instant pot so you can cook your rice at the same time, lol.

Easy Instant Pot Sweet Potato Curry with chickpeas and baby spinach in electric pressure cooker

How to make Instant Pot Sweet Potato Curry

It’s literally the easiest thing ever!

The hardest part is probably chopping the onion without crying.

You just stir-fry onion and garlic, add red curry paste and coconut milk, the peeled and cubed sweet potatoes and chickpeas and that’s it.

Lid on, cook on high pressure and let the Instant Pot do its magic!

My love for the Instant Pot started with this Instant Pot Chicken and Rice recipe. I simply couldn’t believe how easy it was to cook a whole meal in one pot and without having to watch anything go wrong.

It’s the same with Instant Pot Sweet Potato Curry. You just dump everything in the pot and dinner cook’s itself.

Chickpea Sweet Potato Curry with baby spinach served in meal prep container with brown rice

Instant Pot Sweet Potato Curry for Meal Prep

This is an amazing meal prep recipe! You can easily store in the fridge for 3-4 days.

Alternatively you can freeze the sweet potato curry. The brown rice I serve it with is also easily frozen so the combo can go in the freezer and you can store it much longer this way.

To defrost simply take out of the freezer the day before and pop in the fridge. Max 24 hours after putting in the fridge it should be completely defrosted and ready to be reheated either in the microwave or the same instant pot the same way I reheat Instant Pot Rice.

Sweet Potato Curry with chickpeas and baby spinach made in Instant Pot served with brown rice in a round bowl.

Instant Pot Sweet Potato Curry

Prep Time: 15 minutes
Cook Time: 18 minutes
NPR: 20 minutes
Total Time: 50 minutes
Servings: 4 people
Here is a quick and easy dinner recipe everybody will enjoy! Instant Pot Sweet Potato Curry cooks itself while you relax on the couch. An extra flavorful easy dish that serves as meal prep recipe, too.
Print Recipe

Ingredients

  • 3 cups 12-hour soaked, drained, rinsed uncooked chickpeas - (1.5 cups dried)
  • 1 onion
  • 2 cloves garlic
  • 1 Tbsp avocado oil
  • 2-3 Tbsp red Thai curry paste
  • 1 can coconut milk - 400 ml full fat or light
  • 2 sweet potatoes
  • 100 g baby spinach
  • sea salt
  • sesame seeds
  • red chili
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Instructions

  • The night before cover 1.5 cups dried chickpeas with abundant water and let soak 12-18 hours. Then drain and rinse well. Set aside.
  • Peel and chop onion and peel and crush garlic.
  • Peel and cube sweet potato.
  • Press "sauté" and wait for the Instant Pot to say "hot". Then add avocado oil, chopped onion and garlic and sauté until translucent.
  • Add red Thai curry paste and coconut milk and stir well until well combined. Season with sea salt if needed (will depend on how salty the curry paste is).
  • Add chickpeas and sweet potato cubes, put on lid and turn valve to sealing position.
  • Set to "manual" high pressure for 18 minutes and let pressure release naturally (will take 15-20 minutes).
  • Once the safety pin drops open the pot and immediately add baby spinach and stir.
  • Serve over brown rice and enjoy or store in meal prep container and store in fridge for 3-4 days or freeze for up to 1 month.

Nutrition

Calories: 467kcal | Carbohydrates: 66g | Protein: 16g | Fat: 15g | Saturated Fat: 7g | Sodium: 154mg | Potassium: 1054mg | Fiber: 16g | Sugar: 12g | Vitamin A: 12795IU | Vitamin C: 14.7mg | Calcium: 143mg | Iron: 6mg
Course Main Course
Cuisine Thai
Keyword instant pot, instant pot sweet potato curry, sweet potato curry
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Filed Under: Instant Pot, Main Dish, Vegan, Vegetarian

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Reader Interactions

Comments

  1. Claudia says

    September 11, 2021 at 2:28 pm

    Hi !! Love this recipe would like to replace the curry any suggestion? Also with the red chili it will taste spicy?

    Reply
    • Lorena Grater says

      September 17, 2021 at 8:05 am

      Red chili can be left out if you don’t like it spicy. Instead of Curry you could use Ras El Hanout.

      Reply
  2. Kat says

    September 11, 2020 at 11:31 pm

    5 stars
    Love the instapot version. It was quick and easy but soooo delicious! Thank you!

    Reply
  3. Kate says

    July 7, 2019 at 8:24 pm

    Thanks for the recipe. Don’t keep any type of rice warm as rice grows lots of bacteria. After cooking it should be eaten immediately or cooled and refrigerated or thrown away.

    Google it. It might be OK while kept hot in instant pot, worth trying to find out. U might like look into and do a post on IP food safety, as bacteria grows in any food kept warm not hot. Thanks again!

    Reply
  4. Katie says

    March 31, 2019 at 2:57 pm

    Is it possible to use canned chickpeas? Or dried without soaking?

    Reply
    • Lorena says

      March 31, 2019 at 8:34 pm

      Dried without soaking you would need to cook longer. They won’t cook in such a short amount of time and canned would overcook I’m afraid but I could be wrong. I personally don’t eat unsoaked legumes. I can’t digest them.

      Reply
  5. Gabby says

    March 25, 2019 at 5:42 pm

    Hi! Can you used canned chick peas?

    Reply
  6. BedStuyGrl says

    February 27, 2019 at 1:06 pm

    5 stars
    Great recipe. Enjoyed making and eating it. Does the listed nutrition information include the serving of brown rice?

    Reply
    • Lorena says

      February 27, 2019 at 2:41 pm

      I’m so happy you enjoyed it :) No, the calorie info is just the ingredients listed above divided by servings.

      Reply
  7. Kristina Galouzis says

    February 21, 2019 at 12:31 am

    What is the serving size?

    Reply
    • Lorena says

      February 21, 2019 at 9:16 pm

      The whole recipe makes 4 servings. A serving size is 1/4th of the whole recipe.

      Reply
  8. Laura says

    November 6, 2018 at 11:58 pm

    5 stars
    Absolutely delicious, followed your recipe instructions. Thank you so much!

    Reply
    • Lorena says

      November 7, 2018 at 3:21 pm

      I’m so happy you liked it Laura :)

      Reply

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