This sweet potato curry packs a flavorful punch with sweet potatoes, garbanzo beans, and spinach.
Combine chicken broth and chickpeas in inner pot.
Close pressure valve and set Instant Pot to manual pressure on high for 25 minutes.
Add remaining ingredients, stir, and close pot.
Turn the pressure valve back to the sealed position. Set to manual pressure on high for 15 minutes.
Once time is up, do a quick release again and allow pressure to leave the pot.
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.