sweet potato curry in a blue dotted bowl on a wooden table

Instant Pot Sweet Potato Curry

This sweet potato curry packs a flavorful punch with sweet potatoes, garbanzo beans, and spinach.

Course Main Course
Cuisine Indian
Keyword curry recipe, instant pot recipes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Calories 370 kcal
Author Claudie Evert


  • 3 cups chicken broth or vegetable broth
  • 1 cup dry garbanzo beans rinsed and sorted
  • 5 cups sweet potatoes peeled and cut into small ½-1 inch chunks
  • 4 cups fresh baby spinach chopped coarsely
  • 15 ounces cream of coconut
  • ¼ cup red curry powder
  • 1 teaspoon sea salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cumin


  1. Combine chicken broth and chickpeas in inner pot.

  2. Close pressure valve and set Instant Pot to manual pressure on high for 25 minutes.

  3. Do a quick release when pressure time has finished.
  4. Add remaining ingredients, stir,  and close pot.

  5. Turn the pressure valve back to the sealed position. Set to manual pressure on high for 15 minutes.

  6. Once time is up, do a quick release again and allow pressure to leave the pot.

  7. Stir and serve over rice.

Recipe Notes

Use half as much curry if you'll like a less spicy option.

You can easily make this sweet potato curry on the stove top; it will just take a bit longer to cook.