Print Options:

Pressure Cooker Paleo Sweet Potato Chicken Curry

Yields1 ServingPrep Time10 minsCook Time15 minsTotal Time25 mins

Pressure Cooker Paleo Sweet Potato Chicken Curry – chicken thighs, sweet potatoes, green beans, and peppers in a delicious coconut curry sauce. Ready in less than 30 minutes! Great for meal prep!

INGREDIENTS
 1 tsp coconut oil
 1 white onion, diced
 cloves garlic, minced
 1 pound boneless skinless chicken thighs, cut into chunks
 2 cups sweet potato, cubed
 2 cups fresh green beans, trimmed and cut into bite-size pieces
 1 red bell pepper, diced
 3 tbsp curry powder
 1 tsp ground turmeric
 1 tsp ground cumin
 ½ tsp salt
 ¼ tsp black pepper
 ⅔ cup low-sodium chicken broth
 1 can full-fat coconut milk
 1 tbsp arrowroot powder
 2 tbsp water
 4 cups cauliflower rice, cooked
 cilantro, chopped almonds, crushed red pepper flakes, for serving, optional
INSTRUCTIONS
1

Set your pressure cooker to saute setting. Add coconut oil. Once melted, add onion and cook, stirring frequently, until softened and translucent. Add garlic and cook until fragrant, just 30 seconds. Stop saute setting.

2

Add chicken thighs, sweet potato, green beans, red bell pepper, curry powder, turmeric, cumin, salt, black pepper, and chicken broth.

3

Seal pressure cooker and set to high for 12 minutes. Once done, carefully quick release the steam.

4

Set pressure cooker to saute and stir in coconut milk. If the curry isn't thick enough, stir arrowroot into the water in a separate bowl and stir into the curry.

5

Divide cauliflower rice among 4 bowls and top with curry. Sprinkle with cilantro, chopped almonds, and crushed red pepper, if desired.

Nutrition Facts

Amount Per Serving
Calories 381
% Daily Value *
Total Fat 22g34%

Saturated Fat 15g75%
Trans Fat 0g
Cholesterol 92mg31%
Sodium 396mg17%
Total Carbohydrate 27g9%

Dietary Fiber 7g29%
Sugars 8g
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.