This RD's Instant Pot Chicken Curry Recipe Boosts Longevity | Well+Good (2024)

It is to be expected that developing the deep, complex flavors that are the hallmark of a top-notch bowl of curry generally require hours to develop and a decent amount of babysitting. That does not apply to this curry recipe. From the creative mind of dietitian, recipe developer, and food blogger of The Real Food Dietitians, Stacie Hassing, RDN, LN, comes a winter-ready chicken sweet potato curry that comes together in less than 30 minutes and can be prepared in a single pot—an Instant Pot, to be exact. And better still, with an RDN's stamp of approval, you know you'll be getting plenty of protein, fiber, and health-promoting vitamins and minerals in every bite.

Experts In This Article

  • Stacie Hassing, RDN, LN, Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she, her husband and daughter reside with their two pups. She’s a co-founder of The Real Food Dietitians and content creator of simple and wholesome recipes. She loves all kinds of fitness and has a passion to inspire as many as she can live a healthier and happier life both in and out of the kitchen - the driving force behind the co-development of the The Real Food Dietitians.

Curry is, after all, incredibly nutrient-rich. For example, turmeric, a main ingredient in curry powder, is rich in anti-inflammatory properties and antioxidants, says Hassing. Cayenne pepper, which gives this dish a delicious extra layer of spice, has also been closely associated with longevity. In fact, a 2015 study by Harvard and China National Center for Disease Control and Prevention suggested that eating spicy food six or seven days a week, even if only once a day, lowered mortality rates among participants by 14 percent.

Learn more about the longevity-boosting benefits of turmeric according to an RD in this video:

Sweet potatoes also play a key role in this curry, adding a touch of sweetness and texture to the dish. Not only are these spuds rich in fiber, but they also promote gut health. In fact, studies have suggested that antioxidants in sweet potatoes promote the growth of Bifidobacterium and Lactobacillus species of healthy gut bacteria. Coconut milk is another longevity-boosting ingredient used in this Instant Pot chicken curry recipe; studies have suggested that coconut milk can lower “bad” LDL cholesterol while raising “good” HDL cholesterol. Finally, lean chicken breast adds plenty of heart-healthy protein to the dish.

At the end of the day, Hassing says, this curry is “flavorful, comforting, and just a really good meal that will warm you right up on a cold winter day.” The fact that it requires just 15 minutes of hands-on prep before you set it and forget it just makes it that much sweeter. And FYI: Because the Instant Pot allows you to leverage multiple cooking techniques in one vessel, you won’t have to dirty any dishes other than the single pot it cooks in.

Read on for Hassing’s recipe for Instant Pot chicken sweet potato curry.

Instant Pot chicken curry recipe

Ingredients
2 tsp olive oil, avocado oil, or ghee
1/2 medium yellow onion, diced
3 garlic cloves, minced
1 1/2 lbs chicken breast, cubed
1 medium-large sweet potato, cubed (roughly 2 cups)
1 red bell pepper, sliced or diced
2/3 cup chicken broth (use 1 cup broth if you have a newer Instant Pot model to avoid getting the burn signal)
3-4 Tbsp curry powder
1 1/2 tsp ground cumin
1 tsp ground turmeric
1/4 tsp cayenne pepper
1/2 tsp sea salt, more to taste
1 can (14 ounces) full-fat coconut milk
2 cups frozen green beans
Cashews, cilantro, lime wedges, and cauliflower rice, or rice of choice for serving, optional (omit cashews for nut-free)

Instructions
1. Set your Instant Pot to the sauté setting. Add the oil or ghee, onion, and garlic and sauté until onions are translucent.

2. Turn to high pressure. Add the chicken, sweet potatoes, bell pepper, broth, curry, cumin, turmeric, cayenne, and sea salt. Seal the Instant Pot and set timer for 10 minutes.

3. Once the time is up, release the pressure by switching from seal to vent. Once pressure is released, remove the lid and turn Instant Pot to the sauté setting. Stir in the coconut milk and frozen green beans and let cook for an additional 2-3 minutes or until the green beans are heated through. Add additional curry powder and salt to taste.

4. Serve over rice, cauliflower rice, or greens and top with cashews, lime wedges, and fresh cilantro.

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Tags: Food and Nutrition, Healthy Lunch Recipes, Healthy Meal Ideas, Healthy Recipes for Dinner

This RD's Instant Pot Chicken Curry Recipe Boosts Longevity | Well+Good (2024)

FAQs

How do you keep chicken from getting tough in instant pot? ›

The key to getting perfectly juicy boneless chicken breasts is to cook them on a trivet, above the liquid. I find that this results in a better texture than cooking them on the bottom of the pot. I also think their texture is best when you quickly release the pressure, rather than letting it naturally release.

How to increase taste of chicken curry? ›

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

Does chicken get more tender the longer you cook it in an Instant Pot? ›

Instant Pot Chicken Wings

The 5 minutes did get them to the safe 165F after the resting period BUT they were far from fall-off the bone. Just like for the whole legs or just thighs and drumsticks longer cooking equals more tender and fall-off the bone meat.

Does pressure cooking chicken longer make it softer? ›

I want tender, shredded chicken: For chicken that can be shredded with a fork, keep the pressure on a little longer by using natural release for five minutes after a 15-minute cook time.

What is the secret to a good curry? ›

Tips for the Perfect Curry
  • Use fresh spices. For the best results, always try to use fresh spices. ...
  • Give the spices a toast. ...
  • Wrap up your whole spices. ...
  • Blitz your tomatoes. ...
  • Onions are the key. ...
  • Don't overcook your chicken. ...
  • Keep your garlic and ginger fresh. ...
  • Add exciting toppings.

What is the secret ingredient in curry? ›

Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.

How do you make curry taste richer? ›

15 Ways To Add More Flavor To Curry
  1. Infuse smokiness with charcoal. Lukas Gojda/Shutterstock. ...
  2. Add tempered spices on top. ...
  3. Finish with diverse garnishes. ...
  4. Cook with chutneys and pickles. ...
  5. A dash of acidity goes a long way. ...
  6. Balance out the spiciness with jaggery. ...
  7. Sprinkle over some crispy onions. ...
  8. Up the aromatics.
Aug 24, 2023

Why is my meat tough in the Instant Pot? ›

To prevent a chewy beef steak, you need to avoid using too much high-pressure heat. Of course, start with pressure cooking your roast (that's why you're using the Instant Pot anyway), but keep that high-pressured phase to a few minutes only.

How do you stop a chicken from being tough? ›

These strategies involve cooking with either liquid or steam, which can soften tough fibers in the chicken. If you want to fire up the grill or oven, you can still cook up a tender piece of meat. Just make a brine or marinade and let your chicken sit in there for 20 to 30 minutes before cooking.

Do you need to add water when cooking chicken in an Instant Pot? ›

Cooking chicken without liquid in a pressure cooker may result in burning, scorching or unevenly cooked chicken. To cook chicken in a pressure cooker, you will need to add at least a small amount of liquid, such as water or broth, to the pot.

Why is my chicken tough after I cooked it? ›

Overcooking leads to dry, tough, sawdusty meat with nearly no flavor. High doneness temperature for food safety. Salmonella is the food safety enemy in chicken that dies only at higher temperatures. But cooking chicken breast to an instant thermal-kill doneness temperature will cause it to dry out excessively.

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