Instant Pot Curry is a fast vegetarian meal with chickpeas and sweet potatoes in a spicy, creamy coconut-peanut sauce. Use the pot-in-pot method to cook rice at the same time for a one-pot meal that comes together in under 30 minutes.
0 In the bowl of the Instant Pot, combine all of the ingredients for Panang Curry - unsweetened coconut milk, curry paste, soy sauce, brown sugar, garlic, ginger, chickpeas, and sweet potatoes. (Note: If you don't want to add the pot-in-pot rice, skip ahead to Step #5.)
1 Top the curry with a 2” rack then with a 7-cup glass bowl. (Be sure that both the rack and bowl are approved for use in the Instant Pot.)
2 Rinse the rice well.
3 Fill the bowl with rice and 1 ½ cups water.
4 Close and lock the lid.
5 Set the steam valve to Sealing.
6 Cook on manual / high pressure for 6 minutes.
7 When done cooking, leave the machine on Warming (most machines automatically revert to this after cooking). Allow pressure to release naturally for 10 minutes. (Tip: I like to set a kitchen timer so that I don’t get distracted and forget.)
8 Manually release any remaining pressure.
9 Carefully remove the bowl of rice and rack and set aside, covered, to keep warm.
10 To the curry, stir in peanut butter, fish sauce, and lime juice. (Note: Stir gently - the sweet potatoes will be very tender.)
11 Taste sauce. If you’d like it to be spicier, stir in some more curry paste or some hot sauce.
12 Serve curry over rice. Top with roasted peanuts and cilantro.
