Pressure Cooker Paleo Sweet Potato Chicken Curry

Ingredients

• 1 tsp coconut oil
• 1 white onion diced
• cloves garlic minced
• 1 pound boneless skinless chicken thighs cut into chunks
• 2 cups sweet potato cubed
• 2 cups fresh green beans trimmed and cut into bite-size pieces
• 1 red bell pepper diced
• 3 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2/3 cup low-sodium chicken broth
• 1 can full-fat coconut milk
• 1 tbsp arrowroot powder
• 2 tbsp water
• 4 cups cauliflower rice cooked
• cilantro, chopped almonds, crushed red pepper flakes for serving, optional

Instructions

1. Set your pressure cooker to saute setting. Add coconut oil. Once melted, add onion and cook, stirring frequently,  until softened and translucent. Add garlic and cook until fragrant, just 30 seconds. Stop saute setting.
2. Add chicken thighs, sweet potato, green beans, red bell pepper, curry powder, turmeric, cumin, salt, black pepper, and chicken broth. 
3. Seal pressure cooker and set to high for 12 minutes. Once done, carefully quick release the steam. 
4. Set pressure cooker to saute and stir in coconut milk. If the curry isn't thick enough, stir arrowroot into the water in a separate bowl and stir into the curry. 
5. Divide cauliflower rice among 4 bowls and top with curry. Sprinkle with cilantro, chopped almonds, and crushed red pepper, if desired. 

Source

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