Instant Pot Sweet Potato Curry

5 from 15 votes

Sweet Potato Curry made in the Instant Pot! This vegan curry is packed with flavors with the addition of red curry paste, smoked paprika and garam masala! Serve it over brown rice for a comforting and delicious meal. 

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Sweet Potato Curry made in the Instant Pot! Flavorful, vegan and so good with those roasted cashews on top.

Its just the perfect curry for a quick weeknight meal.

If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would share/feature vegetarian instant pot recipes and ideas from all around the web!

sweet potato curry and brown rice served in a black plate with cilantro on top and lemon wedge on the side

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When I was a kid, the only way I ate sweet potatoes was when it was fire-roasted. It was not a preference per se but that was the only way it was eaten in northers parts of India.

At least in my house, mom bought these coal roasted sweet potatoes from the street vendors only during winters and we happily gulped them down.

We never did anything else with them!

But once I moved to the US, I discovered my love for sweet potatoes. They quickly became one of my favorites and I have cooked with them so much over all these  years. I have made soups, salads, tacos, fries tarts, burrito bowl and so much more.

Because I love sweet potatoes so much, I often have few lying in my kitchen. This time around I made an Asian inspired curry using them in my Instant Pot and it turned out so good you guys!

This Instant Pot Sweet Potato Curry has so much flavor that its little hard to believe that it was done in the Instant Pot. I mean complex flavors take little time to develop but this recipe just hits it out of the ball park.

You guys have to try this one!

sweet potato curry and brown rice served in a black plate with cilantro on top and lemon wedge on the side

This Instant Pot Sweet Potato Curry

✓ is spicy with so much flavor!

✓ vegan and can be made gluten-free by skipping soy sauce which is optional 

✓ gets done quickly for a quick weeknight meal

✓ tastes great over brown rice

So what makes this curry so flavorful? It’s the addition of red curry paste along with some smoked paprika and garam masala and touch of sweetness through brown sugar. Explosion of flavors!

I always swear by my trusted Thai Kitchen Red Curry Paste but you may use any brand you prefer. Just make sure it’s vegetarian since a lot of red curry pastes are not.

To make the curry more nutritious, I added some greens at the end. I added a mix of greens but you may spinach or even kale will be good. Adding greens not only makes it nutritious but also adds flavor to the curry.

And not to forget some roasted cashews on top. So good! I love the crunch and texture they bring to the curry. You may of course choose to skip them.

Method – How to Make Instant Pot Sweet Potato Curry Recipe

1- Press the saute button on your Instant Pot. Once it displays hot, add the chopped garlic, ginger, jalapeño along with the sliced onions. Cook for 3 minutes stirring often until onions are softened.

2- Meanwhile in a bowl whisk together coconut milk with red curry paste. Once the onions are done, add the coconut milk + red curry paste mixture to the instant pot and mix.

You may use light coconut milk here.

3- Add curry powder, smoked paprika, salt, brown sugar, soy sauce (optional) and garam masala if using. Mix until everything is well combined.

4- Now add around 1/4 -1/2 cup water to the pot and stir.

step by step process showing how to make sweet potato curry in instant pot

5- Stir in the diced sweet potatoes. Remember to dice them 1-1.5 inches, else they will turn very mushy.

6- Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 2 minutes. Do a quick pressure release.

7- Open the pot and press the saute button. Add the chopped greens and stir.

8- Let the curry simmer for couple of minutes. Add roasted cashews and mix. Also add the lemon juice.

step by step process showing how to make sweet potato curry in instant pot

Garnish with cilantro and serve the sweet potato curry with brown rice!

sweet potato curry and brown rice served in a black plate with cilantro on top and lemon wedge on the side

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Instant Pot Sweet Potato Curry

5 from 15 votes
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 3
Sweet Potato Curry made in the Instant Pot! This vegan curry is packed with flavors with the addition of red curry paste, smoked paprika and garam masala! Serve it over brown rice for a comforting and delicious meal. 

Ingredients 

  • 1 tablespoon oil I used avocado oil
  • 3 large garlic cloves finely chopped
  • 1.5 inch ginger finely chopped
  • 1 jalapeño seeded and chopped
  • 1 small white onion sliced
  • 14 oz can coconut milk may use light, I used full-fat
  • 2 tablespoons red curry paste make sure its vegetarian
  • 1 teaspoon curry powder
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon salt or to taste
  • 2 teaspoons brown sugar
  • 1 teaspoon soy sauce optional
  • 1/4 teaspoon garam masala optional
  • 1/4-1/2 cup water
  • 2 medium sweet potatoes 400 grams, cubed into 1 to 1.5 inch pieces
  • 2 cups chopped kale/spinach/mixed greens
  • 2-3 tablespoons broken cashews roasted
  • juice of 1 lemon or lime
  • cilantro to garnish
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Instructions 

  • Press the saute button on your Instant Pot. Once it displays hot, add the chopped garlic, ginger, jalapeño along with the sliced onions. Cook for 3 minutes stirring often until onions are softened.
  • Meanwhile in a bowl whisk together coconut milk with red curry paste. Once the onions are done, add the coconut milk + red curry paste mixture to the instant pot and mix. You may use light coconut milk here.
  • Add curry powder, smoked paprika, salt, brown sugar, soy sauce (optional) and garam masala if using. Mix until everything is well combined.
  • Now add 1/4 - 1/2 cup water to the pot and stir.
  • Stir in the diced sweet potatoes. Remember to dice them 1-1.5 inches, else they will turn very mushy.
  • Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 2 minutes. Do a quick pressure release. 
  • Open the pot and press the saute button. Add the chopped greens and stir.
  • Let the curry simmer for couple of minutes. Add roasted cashews and mix. Also add the lemon/lime juice.
  • Garnish with cilantro and serve the sweet potato curry with brown rice!

Nutrition

Calories: 235kcal, Carbohydrates: 14g, Protein: 2g, Fat: 17g, Saturated Fat: 10g, Sodium: 825mg, Potassium: 204mg, Fiber: 1g, Sugar: 5g, Vitamin A: 3760IU, Vitamin C: 14mg, Calcium: 39mg, Iron: 1.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Asian
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Hi, I’m Manali!

Bringing you easy, delicious vegetarian & vegan recipes! Eating veggies can be fun, you just need to get creative in the kitchen with the right set of ingredients!


5 from 15 votes (7 ratings without comment)

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Recipe Rating




20 Comments

  1. 5 stars
    This dish has awesome flavour. I put a couple huge tablespoons of crunchy peanut butter in, instead of chopped roasted cashew nuts; it gives a creamier texture.

    Thank you for this wonderful go to recipe.

  2. 5 stars
    We had this for dinner this evening. Delicious! This is definitely going into our meal rotation. Thank you, Manali!

  3. Love this recipe! Have you tried freezing it after cooking? I’m hoping to stock my freezer with amazing comfort foods for fall/winter.

  4. 5 stars
    Hi Manali,
    My family and I love this recipe!
    I have a friend I would like to send it to, but she doesn’t have an instant pot. Do you have stovetop or slow cooker version for it?
    Thanks much!

    1. I don’t have it but she can easily make this on stove-top. Follow the same steps and add sweet potatoes and cook until they are soft and cooked, around 15 minutes or so, also dice them not as big as we dice here. You might also need to add more water as water evaporates on stove-top compared to IP.

  5. Manali, Thank you for this delicious recipe. Just purchased an Instant Pot and this was first meal and a big hit with hubby and family. You are a wonderful cook. The rice also turned out perfectly. Joan

  6. 5 stars
    My husband and I made this tonight for our maiden voyage into Instant Pot cooking. We loved it and are excited to try more recipes from your website!

    1. I would probably double everything except the water..Would do it maybe 1.5 times..you can always add more..also the curry paste, don’t double it folks do not eat very spicy ..maybe just 1.5 times..cooking time will remain same.

  7. 5 stars
    We love this curry so much I’ve made it three times in two weeks! I use an entire bunch of kale, an extra sweet potato and add about two cups of chick peas. The lime at the end adds a yummy zing! Thank you so much for the fantastic recipe!

  8. 5 stars
    Delicious! The curry flavor is perfectly balanced and the sweet potato was just right after two minutes. I didn’t have cashews on hand, so I used peanuts. I will definitely make this again and again.

  9. 5 stars
    Just joined a few Facebook Instant Pot pages and this recipe was posted. Saw it and made it for dinner tonight ! SO GOOD !!! Def do over. Our daughter had hers over rice & lentils with a fried egg on the side. We had ours over garlic cauliflower rice topped with two fried eggs. Thank you !