Instant Pot Sweet Potato Curry

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Instant Pot Sweet Potato Curry – an easy vegetarian curry made with chickpeas, sweet potatoes and spinach. Perfect with rice for simple meal prep throughout the week!

This curry is delicious served over fluffy rice or with mashed potatoes.

If you don’t use your Instant Pot for meal prep, you need to start right now! Making a big batch or rice or quinoa, portioning out and freezing is what I do every week. It’s a healthy option and quick side for lunch or dinner. This simple Instant Pot Sweet Potato Curry is perfect to make on a Sunday afternoon, portion out into meal prep containers and keep in the fridge for up to 5 days. It’s healthy, vegetarian, vegan and satisfying. Delicious curry with rice makes for a delicious lunch or dinner!

Ingredients:

• olive oil
• garlic
• onion
• sweet potatoes
• chickpeas
• curry paste
• vegetable stock
• coconut milk
• spinach
• salt and pepper

Instructions:

• Make sure the stainless steel insert is in your Instant Pot. Press “saute” setting and let the IP heat up for 2 minutes. Add oil and let it heat up.
• Add onion and garlic and saute for 2 minutes. Add sweet potatoes and stir. Add curry paste (if you don’t have curry paste, mix tomato paste with garam masala, ground ginger
• Add chickpeas and stir. Press “cancel/off” button. Add water or vegetable stock and stir in the coconut milk. Close the lid. Close lid, set valve to “sealing” position. Make sure the Instant Pot is set to cook on HIGH pressure. Press the “manual” or “pressure cook” button. Set timer to 12 minutes. It will take about 10 minutes for the IP to come to pressure.
• When the timer is done, let the pressure release naturally. When the pressure pin is down, carefully open the lid away from your face. There will be leftover steam in the pot so be careful. Stir the curry. If you want it thicker, mix 2 tablespoons of cornstarch or arrowroot powder with 1/4 cup of water and add to curry. It should thicken up as you stir. You can simmer it on “saute” setting for a few minutes.
• Season with salt and pepper. Serve curry with rice or cool completely, divide into meal prep containers and store in the fridge for up to 5 days.

Kitchen tools needed:

• I used my 6qt Instant Pot ULTRA. I think you can halve the recipe and make it in the IP 3qt MINI but I did not test it so I can’t guarantee the result.
• cutting board and knife to prep the veggies
• wooden spoon
• glass or plastic meal prep containers

More Instant Pot recipes:

• Instant Pot Fluffy Rice
• Instant Pot 1-Minute Amazing Quinoa
• Instant Pot Mexican Quinoa

To learn more about the Instant Pot, check out my Guide for Beginners. If you experienced the “burn” message while using your IP, check out my Instant Pot Burn Message post to learn how to fix the issue and prevent it in the first place.

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!

5 from 13 votes

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Instant Pot Sweet Potato Curry

Prep Time

5 mins

Cook Time

16 mins

coming to pressure

10 mins

Total Time

21 mins

 

An easy vegetarian curry made with chickpeas, sweet potatoes and spinach. Perfect with rice for simple meal prep throughout the week!

Course: Dinner

Cuisine: Indian

Keyword: Instant Pot curry, meal prep

Servings: 5 servings

Calories: 470 kcal

Author: Anna

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion
• 3 garlic cloves minced
• 4 medium sweet potatoes peeled and cut into 1" chunks
• 2 tablespoons red curry paste See note
• 15 oz can of chickpeas drained and rinsed
• 3 cups water or vegetable stock
• 15 oz can coconut milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups loosely packed spinach

US Customary - Metric

Instructions

1. Make sure the stainless steel insert is in your Instant Pot. Press “saute” setting and let the IP heat up for 2 minutes. Add oil and let it heat up.
2. Add onion and garlic and saute for 2 minutes. Add sweet potatoes and stir. Add curry paste (if you don't have curry paste, mix tomato paste with garam masala, ground ginger
3. Add chickpeas and stir. Press "cancel/off" button. Add water or vegetable stock and stir in the coconut milk. Close the lid. Close lid, set valve to “sealing” position. Make sure the Instant Pot is set to cook on HIGH pressure. Press the “manual” or “pressure cook” button. Set timer to 12 minutes. It will take about 10 minutes for the IP to come to pressure.

4. When the timer is done, let the pressure release naturally. When the pressure pin is down, carefully open the lid away from your face. There will be leftover steam in the pot so be careful. Add spinach to curry. Stir it all together. The heat of the dish will wilt the spinach. If you want the curry thicker, mix 2 tablespoons of cornstarch or arrowroot powder with 1/4 cup of water and add to curry. It should thicken up as you stir. You can simmer it on "saute" setting for a few minutes.

5. Season with salt and pepper. Serve curry with rice or cool completely, divide into meal prep containers and store in the fridge for up to 5 days.

Recipe Notes

If you don't have red curry paste, use 2 tablespoons tomato paste, 3 teaspoons garam masala, 1/2 teaspoon ground coriander, 1/2 teaspoon turmeric and 1/4 teaspoon ground ginger.

You can use 1/2 cup of frozen spinach in this recipe. 

Nutrition Facts

Instant Pot Sweet Potato Curry

Amount Per Serving

Calories 470 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 18g113%

Sodium 326mg14%

Potassium 927mg26%

Carbohydrates 52g17%

Fiber 12g50%

Sugar 12g13%

Protein 11g22%

Vitamin A 16850IU337%

Vitamin C 12mg15%

Calcium 120mg12%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.