Yield : 6 servings
2 tsp. ghee or coconut oil
1/2 medium yellow onion, diced
3 garlic cloves, minced
1 � lbs. chicken breast, cubed
1 medium-large sweet potato, cubed (~2 cups)
1 red pepper, sliced or diced
2/3 cup chicken broth
3 Tbsp. curry powder
1 tsp. cumin
1 tsp. ground turmeric
� tsp. cayenne
1/2 tsp. sea salt
1 can (14 oz.) full fat coconut milk
2 cups frozen green beans
Cashews, cilantro & cauliflower rice for serving
- Set your Instant pot to the saute setting. Add the ghee, onion, and garlic and saute until onions are translucent.
- Then turn to manual setting and set temp to high. Add the chicken, sweet potatoes, red pepper, broth, curry, cumin, turmeric, cayenne and sea salt. Seal the instant pot and set time for 12 minutes.
- Once time is up, release the pressure by switching from seal to vent. Once pressure is released, remove lid and turn Instant Pot to saute setting. Stir in the coconut milk and frozen and let cook for an additional 2-3 minute or until the green beans are heated through.
- Visit Instant Pot Sweet Potato Chicken Curry Recipe @ therealfoodrds.com for full instructions.