Instant Pot 3 Pepper Sweet Potato and Chicken Coconut Curry
This is what happens when you are kind of in the mood for everything: something spicy, something saucy, something that doesn't take a lot of time, but definitely tastes like it does. The base of this curry is made with three different types of peppers (roasted reds, jalapeno, and chipotles in adobo). Then you hit it with herbs and spices for a punch of flavor. I used sweet potatoes and peas to up my vegetable game, and chicken breasts to keep it nice and lean. When you combine all this in the Instant Pot you have a nutrient dense meal made in 30 minutes! You will love the smokiness from the chipotles, sweetness from the roasted red peppers, with the creamy coconut milk. It sounds like a spice bomb, but the bright herbs, sweet potatoes, peas, and that touch of honey balance out the entire dish. A huge plus for me is that you can cook everything together...I didn't even have to dice up the chicken!
1 lb. chicken breast or 1 can of chickpeas for vegetarian
2 sweet potatoes, diced 1 inch pieces (approximately 4 cups)
1/2 medium onion, chopped (approximately 1 cup)
3 small cloves garlic
1/2 jalapeno, minced (approximate 1.5 tbsp) with or without seeds your preference!
1 tbsp ginger, or 1 inch grated
3 tbsp chipotles in adobo
1/2 cup roasted red peppers (approximately 3.5 oz)
2 tbsp honey or to taste
1 tbsp tomato paste
1 can light coconut milk
1.5 cups peas (fresh or frozen)
2-3 tsp salt
2 tsp lime juice
1/2 cup chopped basil
1/2 cup chopped green onion (3-4 stalks)
For the curry base blend together chopped onion, jalapenos, roasted red peppers, chipotles in adobo, ginger, garlic, tomato paste, honey, and 2 teaspoons of salt. Then add chicken breasts, chopped sweet potatoes, and blended curry base to Instant Pot. Make sure the chicken pieces are submerged in the sauce. Cook at high pressure for 12 minutes. Let the Instant Pot naturally release for 5 minutes, then release the rest of the pressure.
Carefully remove chicken breasts and set aside to cool. Add one can of light coconut milk and peas to curry. Gently stir trying not to break up sweet potatoes. When chicken is cool enough to handle pull apart, or cube with a knife. Add chicken back to curry and switch to Saute Mode. Adjust salt if needed, and add chopped basil and green onions. Simmer for 2-3 minutes until all the flavors have melded together. Serve with rice, quinoa, or naan!
If cooking on a stove top dice chicken and saute in 1 tablespoon of oil until lightly brown. Then add curry base, sweet potatoes, and simmer covered until everything is cooked through. Lastly, add coconut milk, peas, and herbs.
I left the skin on my sweet potatoes, but you can peel them! Totally personal preference.
If you like a spicier curry you can leave the seeds and ribs of the jalapeno in this recipe. I wanted more of the jalapeno flavor so did not use them.