Instant Pot Sweet Potato Curry
2 tbsp. Coconut Oil
1 Medium Onion, Diced
2 c. Chopped Carrots
1 Bell Pepper, Any Color, Diced
1 1/4 lb. Sweet Potatoes, Cut Into 1-inch Pieces
2 tbsp. Fish Sauce
2 Lime, Divided
1 jar (4 Oz. Size Or About 7 Tablespoons) Curry Paste, Red Or Green
1 tbsp. Tomato Paste
1 c. Chicken Or Vegetable Broth
2 cans (15 Oz. Size) Garbanzo Beans, Drained
1/2 tsp. Salt
1 can (11 1/2 Oz. Size) Full-Fat Coconut Milk
1/2 c. Fresh Chopped Cilantro
Turn Instant Pot (or other multicooker) to the “Saute” setting. When preheated, add coconut oil.
Add diced onion to pot and cook for about 2–3 minutes until softened, stirring occasionally. Add carrots, bell pepper, and sweet potato. Cook for another 2–3 minutes.
Add fish sauce, juice from 1 lime, curry paste, tomato paste, broth, beans, and salt. Give it a good stir.
Press the “Cancel” button and put the lid on the cooker, making sure the steam release vent is set to “Sealing”. Set the cooker to cook at high pressure for 5 minutes. (I use the “Manual” or “Pressure Cook” button.) Now would be a good time to cook your rice!
When the pressure cycle is over, turn steam release valve to “Venting” to release all of the steam.
Use a whisk to stir the curry vigorously for about 15 seconds. This breaks up the sweet potatoes a bit so the sauce is thicker and creamier. Stir in coconut milk and taste, adding more salt, if needed. Cut the remaining lime into wedges for serving.
Serve over steamed rice with a couple of lime wedges and a sprinkle of cilantro.