Peanut Butter, Sweet Potato & Chickpea Curry in the Instant Pot Pro Crisp

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Sunflower seed butter is nut-free and often less expensive.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Evaporated milk is lower in fat and can be more budget-friendly.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: store-bought curry powder

Curry powder is often less expensive and still flavorful.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often more affordable and has a longer shelf life.

Select the saute function on the Instant Pot Pro Crisp and click Start.

Add 1 tablespoon of coconut oil to the preheated Instant Pot.

Add chopped onion to the pot and stir.

Add 2 cloves of garlic and fresh ginger to the pot and stir.

Add 2 tablespoons of red curry paste and 2 tablespoons of peanut butter to the pot and stir until combined.

Add chopped sweet potatoes and 1 chopped red bell pepper to the pot and stir to coat the vegetables.

Pour in 200 mL of vegetable stock and stir to deglaze the base of the pot.

Cancel the saute setting and select pressure cook for 10 minutes at high pressure.

After cooking, perform a quick release of the pressure by flicking the valve.

Once the pin has dropped, safely remove the lid and serve the curry.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens