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Instant Pot Coconut Curried Sweet Potato Stew

Instant Pot Coconut Curried Sweet Potato Stew

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -6
Calories 377
Author Confessions of a Meal Plan Addict

Ingredients

  • 1 cup diced onion
  • 1 Tablespoon Olive Oil
  • 2 Tablespoons minced garlic
  • ½ Teaspoon each of cinnamon turmeric, cumin, coriander
  • 1 Teaspoon fresh ginger
  • 1 Teaspoon minced red chilli pepper spicy!
  • 2 cups diced tomatoes I use from a can
  • 2 cups canned chickpeas
  • 2 cups diced sweet potato
  • 1.5 cups coconut milk
  • 2 cups dried basmati rice
  • 2 cups water

Instructions

  • Set your Instant Pot to saute and add the olive oil.
  • Once the oil is hot, add the onion, garlic, and dried spices.
  • Cook for a couple of minutes until the onions become translucent.
  • Press cancel on your pot to stop the saute function.
  • Add all remaining ingredients (EXCEPT rice and water) to the Instant Pot Insert.
  • Place your rice and water in your stainless pot in pot bowl, and onto the long legged trivet.
  • Put the lid on the pot, set to sealing, and select manual for 4 minutes.
  • Let the pot naturally depressurize for 10 minutes when the timer beeps, and then quick release the remaining pressure.
  • Serve the stew over rice.

Nutrition

Calories: 377kcal | Carbohydrates: 75g | Protein: 10g | Fat: 5g | Fiber: 6g | Sugar: 6g