Instant Pot Sweet Potato Curry

5 from 18 votes

If you are craving something delicious and easy, this Sweet Potato Curry is perfect! It's made with the Instant pot, so it's quick and easy.

Prep Time7

Cook Time15

Total Time22

Course: Main Course

Cuisine: Indian

Diet: Vegan

Allergen: Dairy free, Gluten free

Difficulty: Easy

Servings:

Calories: 732kcal

Peel and chop the sweet potatoes into small pieces.
With the sauté setting in Instant Pot, add a few teaspoons of olive oil to the inner pot.
3 teaspoon olive oil
As the oil heats up, add chopped garlic cloves and follow up with chopped red onion.
2 garlic cloves chopped, 1 onion chopped
Continue to sauté until the onions turn translucent.
Add chopped sweet potatoes, salt, and tomato paste (diluted with 3 tablespoon water). Mix well.
4 sweet potatoes or 6 cups chopped, salt to taste, 1 tablespoon tomato paste
Add all the spice powders and stir it to get an even mix.
1 ½ teaspoon curry powder, ½ teaspoon red chili powder, ¼ teaspoon turmeric powder, ¼ teaspoon garam masala powder
Add 1 cup water or vegetable broth and canned (drained) chickpeas.
1 cup water, 1 cup canned chickpeas
Mix well and close the pot to cook for 4 minutes under high pressure.
After the timer expires, let the pressure release naturally.
Add coconut milk and give it a good stir.
13.66 oz coconut milk
If the curry looks too watery, mash some cooked sweet potato cubes with a potato masher.
Garnish with chopped fresh cilantro leaves
3 teaspoon chopped cilantro
Instant Pot Sweet Potato Curry is ready! Serve it paired with steamed rice or naan.

Use freshly ground coriander powder and cumin powder instead of curry powder if you are running out of curry powder.
Sweet potatoes can be swapped with another starchy vegetable like potatoes or Yams.
Be sure to use the natural pressure release option instead of quick release. This will ensure that the sweet potatoes are cooked thoroughly.
Full-fat coconut milk is better suited than the lite version.
Mashing the sweet potatoes at the end is optional, but it gives a nice thick consistency to the curry.
If you want more heat, add more cayenne powder or use green chilies instead of red chili powder.