Easy Instant Pot Sweet Potato & Chickpea Curry: Your Ultimate Meal Prep Solution

Step into the vibrant world of quick, healthy, and incredibly delicious weeknight dinners with our Instant Pot Sweet Potato Curry. This recipe isn’t just a meal; it’s a testament to how effortlessly you can create a wholesome, flavor-packed dish that caters to a busy lifestyle. Made with tender sweet potatoes, protein-rich chickpeas, and nutrient-dense spinach, all swimming in a creamy, aromatic coconut milk sauce, this vegetarian curry is a complete meal on its own. It’s not only perfect for a satisfying dinner but also designed to be your go-to for simple, stress-free meal prep throughout the week.

Imagine coming home after a long day and having a flavorful, homemade meal ready in minutes. That’s the magic of this Instant Pot Sweet Potato Curry! It’s an excellent choice for those seeking vegetarian or vegan options, and it pairs beautifully with fluffy Instant Pot rice or even creamy mashed potatoes for a comforting twist. Get ready to transform your weekly meal routine with this simple yet sophisticated dish!

Why You’ll Fall in Love with This Instant Pot Sweet Potato Curry

If you haven’t yet harnessed the power of your Instant Pot for meal prep, prepare to have your culinary world rocked! Batch cooking staples like rice or quinoa, then portioning and freezing them, has been my secret weapon for healthy, quick sides all week long. This simple Instant Pot Sweet Potato Curry takes that convenience to the next level. Here’s why it’s about to become a staple in your kitchen:

• Effortless & Quick: The Instant Pot slashes cooking time, delivering a rich curry in a fraction of the time it would take on the stovetop. Minimal hands-on time means more time for you!
• Healthy & Wholesome: Packed with nutritious sweet potatoes, high-fiber chickpeas, and iron-rich spinach, this curry is a guilt-free pleasure. It’s naturally vegetarian, vegan, and can easily be made gluten-free, making it suitable for a variety of dietary needs.
• Meal Prep Dream: This recipe is specifically designed with meal prep in mind. Make a large batch on Sunday, divide it into individual containers, and enjoy healthy lunches or dinners for up to 5 days. It reheats beautifully and stays incredibly satisfying.
• Flavor Explosion: The blend of aromatic spices from the curry paste, coupled with the sweetness of potatoes and the richness of coconut milk, creates a harmonious and deeply satisfying flavor profile that will tantalize your taste buds.
• Versatile & Customizable: While delicious as is, this curry serves as a fantastic base for customization. Add more vegetables, adjust the spice level, or even incorporate different plant-based proteins to suit your preference.

Essential Ingredients for Your Sweet Potato Curry

Crafting this hearty curry requires a handful of simple, wholesome ingredients. Each component plays a crucial role in building the layers of flavor and texture that make this dish so irresistible. Here’s a closer look at what you’ll need and why they’re fantastic:

• Olive Oil: The foundation for sautéing your aromatics, providing a subtle, rich base.
• Garlic & Onion: The dynamic duo of flavor! These aromatics are essential for building the savory depth of any good curry. Use fresh for the best results.
• Sweet Potatoes: The star of the show! Sweet potatoes add natural sweetness, a creamy texture, and a wealth of vitamins (especially Vitamin A). Cut them into roughly 1-inch chunks for even cooking in the Instant Pot.
• Chickpeas (Garbanzo Beans): A fantastic source of plant-based protein and fiber, chickpeas make this curry wonderfully filling and satisfying. Canned chickpeas are convenient; just remember to drain and rinse them thoroughly.
• Curry Paste: This is where the magic happens! Red curry paste brings a complex blend of spices and a mild heat. If you don’t have curry paste on hand, a simple mix of tomato paste with garam masala, ground ginger, coriander, and turmeric can be a great substitute (see notes below for exact measurements).
• Vegetable Stock (or Water): Provides the liquid base for pressure cooking, infusing the curry with savory notes. Opt for low-sodium vegetable stock if possible to control the salt content.
• Coconut Milk: Full-fat canned coconut milk is key for achieving that luscious, creamy texture and slightly sweet, exotic flavor that defines a good curry. Don’t substitute with drinking coconut milk.
• Spinach: Added at the end, spinach wilts perfectly into the hot curry, adding a boost of iron and freshness without losing its vibrant color or nutritional value. Both fresh and frozen (thawed and squeezed dry) work well.
• Salt and Pepper: To taste, essential for balancing and enhancing all the flavors.

Step-by-Step Instructions: Mastering Your Instant Pot Curry

Making this Sweet Potato Curry in your Instant Pot is surprisingly straightforward. Follow these detailed steps to ensure a perfectly cooked, flavorful meal every time:

1. Prepare the Instant Pot: Ensure the stainless steel insert is correctly placed in your Instant Pot. Select the “Saute” setting and allow the pot to heat up for about 2 minutes. Once hot, add the olive oil and let it shimmer.
2. Sauté Aromatics: Add the chopped onion and minced garlic to the heated oil. Sauté for about 2 minutes, stirring occasionally, until they become fragrant and the onion starts to soften.
3. Add Sweet Potatoes & Curry Paste: Introduce the peeled and cubed sweet potatoes to the pot. Give them a good stir to coat them with the aromatics and oil. Next, add the red curry paste (or your homemade spice mix if substituting). Stir well, ensuring the paste is distributed evenly and coats the vegetables. This step allows the spices to bloom, deepening their flavor.
4. Incorporate Chickpeas & Liquids: Add the drained and rinsed chickpeas to the pot and stir. Press the “Cancel/Off” button to turn off the Sauté function. Pour in the water or vegetable stock. Stir in the canned coconut milk. Make sure to scrape the bottom of the pot with your wooden spoon to prevent any food from sticking, which can trigger a “burn” message.
5. Pressure Cook: Secure the lid on your Instant Pot, ensuring it’s properly sealed. Rotate the steam release valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting (depending on your Instant Pot model) and set the timer for 12 minutes on HIGH pressure. The Instant Pot will take approximately 10 minutes to build pressure before the cooking cycle begins.
6. Natural Pressure Release: Once the cooking cycle is complete, allow the pressure to release naturally (NPR). This means you do nothing and let the pressure come down on its own. This typically takes 10-15 minutes. Natural release helps tenderize the ingredients further and prevents the curry from splattering. Once the pressure pin drops down, indicating that all pressure has been released, carefully open the lid away from your face to avoid any residual steam.
7. Final Touches & Thickening (Optional): Gently stir the curry. There will be some leftover steam, so exercise caution. Add the fresh spinach to the hot curry; the residual heat will quickly wilt it into the sauce. Stir everything together until the spinach is fully incorporated. If you prefer a thicker curry, mix 2 tablespoons of cornstarch or arrowroot powder with ¼ cup of cold water to create a slurry. Add this mixture to the curry and stir constantly. You can then turn on the “Saute” setting for a few minutes, stirring until the curry thickens to your desired consistency.
8. Season and Serve: Taste the curry and adjust seasoning with salt and black pepper as needed. Serve your delicious Instant Pot Sweet Potato Curry immediately with your favorite sides like rice, quinoa, or naan. Alternatively, let it cool completely, then portion into meal prep containers and store in the fridge for up to 5 days for easy grab-and-go meals.

Recommended Kitchen Tools

Having the right tools can make your cooking experience smoother and more enjoyable. For this Instant Pot Sweet Potato Curry, you’ll need:

• Instant Pot (6-quart recommended): I personally use my 6qt Instant Pot ULTRA, which is perfect for this recipe. While you might be able to halve the recipe for a 3qt MINI, I haven’t tested it, so results aren’t guaranteed.
• Cutting Board and Knife: Essential for prepping your vegetables efficiently and safely.
• Wooden Spoon or Silicone Spatula: Ideal for stirring and scraping the bottom of the Instant Pot without scratching the non-stick surface.
• Glass or Plastic Meal Prep Containers: Crucial for portioning and storing your curry for the week. Look for airtight containers that are microwave-safe.

Meal Prep & Storage Tips

This Instant Pot Sweet Potato Curry shines as a meal prep superstar. Here’s how to maximize its meal prep potential:

• Cool Completely: Before storing, allow the curry to cool down to room temperature. This prevents condensation and helps maintain freshness.
• Portioning: Divide the cooled curry into individual meal prep containers. This makes grabbing a healthy lunch or dinner incredibly easy.
• Refrigeration: Store the sealed containers in the refrigerator for up to 5 days.
• Freezing: For longer storage, this curry freezes beautifully. Place individual portions in freezer-safe containers, leaving a little headspace as liquids expand when frozen. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat individual portions in the microwave until thoroughly warm, stirring halfway through. You can also reheat on the stovetop over medium heat, adding a splash of water or vegetable stock if the curry seems too thick.

Variations & Customizations for Your Curry

While this recipe is fantastic as written, don’t hesitate to make it your own! The beauty of curry is its adaptability:

• Add More Veggies: Bell peppers, chopped cauliflower, green beans, or even frozen peas can be added along with the sweet potatoes.
• Spice Level: For extra heat, add a pinch of cayenne pepper or a chopped green chili with the garlic and onion. If you prefer it milder, use less curry paste.
• Protein Boost: For non-vegetarian eaters, cooked chicken or shrimp can be stirred in at the end. For more plant-based protein, add a block of pressed and cubed tofu when adding the sweet potatoes.
• Garnishes: Fresh cilantro, a squeeze of lime juice, chopped peanuts, or a dollop of plain yogurt (dairy or non-dairy) can elevate the flavor and presentation.
• Herb Swap: While spinach is wonderful, kale (massaged and stemmed) or Swiss chard can also be used. Add them at the end, just like spinach, and stir until wilted.

Unlock More Instant Pot Recipes and Tips

The Instant Pot is a versatile appliance that can revolutionize your cooking. If you’re looking to expand your repertoire, check out these other popular Instant Pot recipes and helpful guides:

• Instant Pot Fluffy Rice: Master the perfect side dish every time.
• Instant Pot 1-Minute Amazing Quinoa: Another fantastic grain for healthy meals.
• Instant Pot Mexican Quinoa: A flavorful, ready-to-eat side or light meal.

To learn more about maximizing your Instant Pot experience, delve into my Instant Pot Guide for Beginners. And if you’ve ever encountered the dreaded “burn” message, my dedicated Instant Pot Burn Message post offers invaluable tips on troubleshooting and preventing this common issue. Understanding your Instant Pot will help you create countless delicious meals with confidence!

Instant Pot Sweet Potato Curry

Author:

Anna

An easy vegetarian curry made with chickpeas, sweet potatoes and spinach. Perfect with rice for simple meal prep throughout the week!

4.79 from 14 votes

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Prep Time

5 minutes
mins

Cook Time

16 minutes
mins

coming to pressure

10 minutes
mins

Total Time

21 minutes
mins

Course
Dinner

Cuisine
Indian

Servings

5
servings

Calories

470
kcal

Cook Mode

Prevent your screen from going dark

Ingredients

 

 

• ▢
  
  1
  tablespoon
  olive oil

• ▢
  
  1
  medium yellow onion

• ▢
  
  3
  garlic cloves
  minced

• ▢
  
  4
  medium sweet potatoes
  peeled and cut into 1″ chunks

• ▢
  
  2
  tablespoons
  red curry paste
  See note

• ▢
  
  15
  oz
  can of chickpeas
  drained and rinsed

• ▢
  
  3
  cups
  water or vegetable stock

• ▢
  
  15
  oz
  can coconut milk

• ▢
  
  ½
  teaspoon
  salt

• ▢
  
  ¼
  teaspoon
  black pepper

• ▢
  
  2
  cups
  loosely packed spinach

Instructions

 

1. Make sure the stainless steel insert is in your Instant Pot. Press “saute” setting and let the IP heat up for 2 minutes. Add oil and let it heat up.
2. Add onion and garlic and saute for 2 minutes. Add sweet potatoes and stir. Add curry paste (if you don’t have curry paste, mix tomato paste with garam masala, ground ginger, ground coriander, and turmeric).
3. Add chickpeas and stir. Press “cancel/off” button. Add water or vegetable stock and stir in the coconut milk. Close the lid. Close lid, set valve to “sealing” position. Make sure the Instant Pot is set to cook on HIGH pressure. Press the “manual” or “pressure cook” button. Set timer to 12 minutes. It will take about 10 minutes for the IP to come to pressure.
4. When the timer is done, let the pressure release naturally. When the pressure pin is down, carefully open the lid away from your face. There will be leftover steam in the pot so be careful. Add spinach to curry. Stir it all together. The heat of the dish will wilt the spinach. If you want the curry thicker, mix 2 tablespoons of cornstarch or arrowroot powder with ¼ cup of water and add to curry. It should thicken up as you stir. You can simmer it on “saute” setting for a few minutes.
5. Season with salt and pepper. Serve curry with rice or cool completely, divide into meal prep containers and store in the fridge for up to 5 days.

Notes

If you don’t have red curry paste, use 2 tablespoons tomato paste, 3 teaspoons garam masala, ½ teaspoon ground coriander, ½ teaspoon turmeric and ¼ teaspoon ground ginger.

You can use ½ cup of frozen spinach in this recipe. Just make sure to thaw and squeeze out any excess water before adding.

Nutrition

Calories:
470
kcal

|

Carbohydrates:
52
g

|

Protein:
11
g

|

Fat:
25
g

|

Saturated Fat:
18
g

|

Sodium:
326
mg

|

Potassium:
927
mg

|

Fiber:
12
g

|

Sugar:
12
g

|

Vitamin A:
16850
IU

|

Vitamin C:
12
mg

|

Calcium:
120
mg

|

Iron:
5
mg

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