I’m always on the hunt for fun side dishes I can make quickly that the whole family will love. I definitely scored with this Instant Pot Sweet Potato Curry. Definitely easy, definitely tasty and definitely a recipe to keep close so you can make it again and again!
If you’ve never had curry, don’t be scared. This is seriously simple to make and the flavor is out of this world.
Even my kids love it–so that’s got to tell you something.

Plus, this is a super versatile recipe. If you like less spicy curry, just adjust the amount of curry by half. If you like more spice, add half again.
It’s just that simple.
And if you’re still thinking that it might be hard to make this curry, think again. You’re going to be actively working on this for less than 10 minutes, including the time it takes to cut the potatoes.
It’s become one of my favorite Instant Pot recipes, and that’s saying a lot.
Gluten free, vegan if you make it with vegetable broth, and low carb, I love this easy curry recipe.
And you know I love my Instant Pot and it makes having variety in our diet so much easier! The Instant Pot gets used regularly in our house. I love that I can throw my ingredients in, set it and then go take care of something else while dinner cooks! And I don’t need to worry about it burning.
So, break out your inner pot and get ready to add the sweet potatoes because here we go!

Instant Pot Sweet Potato Curry
Ingredients
- 3 cups chicken broth
- 1 cup chickpeas, rinsed and sorted
- 5 cups sweet potatoes, peeled and cut into small ½-1 inch chunks
- 4 cups fresh baby spinach, chopped coarsely
- 15 ounces cream of coconut
- ¼ cup red curry powder
- 1 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cumin
Directions
Add both the chicken broth and chickpeas to the inner pot of your Instant Pot.

Set the pressure valve to sealing and cook on high pressure for 25 minutes.
Quick release and open the lid carefully.

Add all of the remaining ingredients, gently stir them together and lock the lid of the pot again.
Set the pressure valve back to sealing and set the pressure cooker to high for 15 minutes.

Quick release again and serve over rice! Or, toss it over some cauliflower rice for a more low-carb option.
This recipe serves 8 so we usually have it for 2 meals but it also freezes pretty well if you don’t like to repeat meals. I also like to pair it with a salad!

Enjoy!
If you liked this recipe you can find more Instant Pot recipes here.

Instant Pot Sweet Potato Curry
This Instant Pot Sweet Potato Curry is so easy and, frankly, delicious enough to want to scrape the bottom of the plate. The perfect side dish for any meal!
Ingredients
- 3 cups chicken broth
- 1 cup chickpeas, rinsed and sorted
- 5 cups sweet potatoes, peeled and cut into small ½-1 inch chunks
- 4 cups fresh baby spinach, chopped coarsely
- 15 ounces cream of coconut
- ¼ cup red curry powder
- 1 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cumin
Instructions
- Add both the chicken broth and chickpeas to the inner pot of your Instant Pot.
- Set the pressure valve to sealing and cook on high pressure for 25 minutes.
- Quick release and open the lid carefully.
- Add all of the remaining ingredients, gently stir them together and lock the lid of the pot again.
- Set the pressure valve back to sealing and set the pressure cooker to high for 15 minutes.
- Quick release again.
- Serve over rice or cauliflower rice. I also like to serve it with a salad. Enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 407Total Fat: 25gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 65mgSodium: 717mgCarbohydrates: 42gFiber: 9gSugar: 15gProtein: 8g
Please keep in mind that these nutritional values are estimates, based on the ingredients, and it might not be accurate.
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