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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 404.4
  • Total Fat: 21.7 g
  • Cholesterol: 82.1 mg
  • Sodium: 514.4 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 5.5 g
  • Protein: 32.8 g

View full nutritional breakdown of INSTANT POT SWEET POTATO CHICKEN CURRY [the real food rds] calories by ingredient
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instant pot instant pot
Number of Servings: 4


    3 tbsp Curry powder
    0.50 tsp Pepper, red or cayenne
    1 tsp Turmeric, ground
    0.67 cup (8 fl oz) Chicken Broth
    3 clove Garlic
    0.50 cup, chopped Onions, raw
    1 cup, cubes Sweet potato
    20 oz Kirkland Perdue Chicken Breast Boneless Skinless
    2 cup Green Beans, FreshCut, Cut Green Beans, No Salt Added
    1 tbsp "LouAna" Pure Coconut Oil
    74 gram(s) bell pepper, red, sweet, raw
    1.5 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)


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, green beans, broth, curry, cumin, turmeric, cayenne and sea salt. Seal the instant pot and set time for 15 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 let cook for an additional 2-3 minute or until soup is hot. For a thicker curry, whisk together 1 tbsp. arrowroot with 2 Tbsp. of water. Stir into curry.
Meanwhile, saute cauliflower rice in a skillet on medium heat with 1-2 tsp. of ghee. Saute until warm and cooked through. Length of time to saute cauliflower rice will depend on if it is in a fresh or frozen state.
Serve over cauliflower rice and top with cashews and fresh cilantro.

Serving Size: 1

TAGS:  Poultry |

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