Coconut Curry Sweet Potatoes and Chickpeas
Recipes and photos excerpted from Instant Pot Meals: Comfort Food Fast!, published by Meredith Operations Corporation (2022).
Servings Prep Time
4Servings 25Minutes
Cook Time
Servings Prep Time
4Servings 25Minutes
Cook Time
  • 1tbsp coconut oil
  • 1cup chopped onion
  • 3cloves garlicminced
  • 1tbsp grated fresh ginger
  • 1tbsp chopped fresh lemongrassoptional
  • 1pound sweet potatoespeeled and cut into 3/4-inch cubes
  • 1 can no salt added chickpeas15-ounce, rinsed and drained
  • 1cup low sodium vegetable broth
  • 1cup canned light coconut milk
  • 2tbsp Thai red curry paste
  • 1/2tsp salt
  • 2cups frozen French-style green beans
  • 1tbsp fresh lime juice
  • Lime wedgeschopped cilantro, sliced green onions, sliced Thai chiles, or chopped cashews (optional)”
  1. Place a 6-qt Instant Pot on Saute setting then add coconut oil. When oil is hot, add onion, garlic, ginger, and lemongrass (if using); cook 3 to 5 minutes or until tender. Add sweet potatoes and the next five ingredients (through salt) to the pot; stir to combine.
  2. Lock lid in place. Set Instant Pot on High Pressure to cook 8 minutes. Turn off Instant Pot; let stand for 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully.
  3. Using a potato masher or fork, mash some of the sweet potatoes and chickpeas to help thicken. Place Instant Pot on Saute setting. Add green beans. Cook, loosely covered, 4 minutes until green beans are tender, stirring occasionally. Add lime juice. Serve with garnishes (if using).