This instant pot chicken and sweet potato curry is a delicious and easy weeknight meal It is packed with thai-inspired flavors, veggies, and shredded chicken. Serve it over rice or cauliflower rice Gluten free, paleo, and whole30.
Ingredients For Instant Pot Chicken and Sweet Potato Curry Recipe
1.5 pound Chicken breasts
1 Onion, diced
1 Red pepper, diced
1 Large sweet potato, peeled and diced
1 cup Peas, frozen work best
1 can Full fat coconut milk
0.25 cup Smooth almond butter
2 teaspoon Red thai curry paste
1 tablespoon Red boat fish sauce
2 Juice from limes
2 tablespoon Coconut aminos
3 Cloves minced garlic
0.6699999999999999 cup Chicken stock
0.5 teaspoon Crushed red pepper
0.5 teaspoon Sea salt, more to taste
Nutrition value
381
calories per serving
24 g Fat28 g Protein13 g Carbs6 g FiberOther
Current Totals
24 g Fat
28 g Protein
13 g Carbs
6 g Fiber
MacroNutrients
Carbs
13 g
Protein
28 g
Fiber
6 g
Fats
Fat
24 g
Vitamins & Minerals
Calcium
76 mg
Iron
3 mg
Vitamin A
1533 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
8 mg
Vitamin B6
1 mg
Vitamin B9
50 mcg
Vitamin B12
0 mcg
Vitamin C
28 mg
Vitamin E
3 mg
Copper
1 mcg
Magnesium
88 mg
Manganese
1 mg
Phosphorus
310 mg
Selenium
26 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
