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You need only 20 minutes to make this delicious Instant pot Sweet Potato Chickpea Curry. This fragrant and delicious Sweet Potato Curry made in the Instant Pot is Gluten-free and Vegan.

Instant Pot Sweet Potato Chickpea Curry

Sweet Potato Curry made in an Instant Pot, needs only 30 minutes. A great mid-week recipe and great for meal prep too.
Course Main Course
Cuisine Asian
Keyword Asian curry, chicken dinner, Chickpea Curry, Instant Pot recipe, Lunch recipe, Sweet potato Curry
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Serving
Calories 483kcal


  • 200 grams Dried Chickpea
  • 400 grams sweet potato
  • 2 teaspoon cooking oil
  • 1 Medium onion Finely Chopped
  • 1 tablespoon Minced garlic
  • 50 grams Thai Red Curry Paste (around 1.5 - 2 tablespoons)
  • 1 medium Tomatoe chopped
  • 1.5 Cup coconut milk
  • Salt to taste
  • 1 tableSpoon Fresh Lemon Juice
  • 1 tspn fish sauce
  • Fresh Cilantro leaves for garnishing


  • If using dried Chickpea, soak it at least for 6 hours or preferably Overnight.
  • Cook soaked chickpeas in a traditional pressure cooker on high flame for 3-4 whistle, then lower the flame and cook for 10 more minutes. Switch off the flame. Let the pressure release naturally.
  • Alternatively, you can also cook it an Instant Pot. Add soaked chickpeas and water to an instant pot. Cook on high for 25 minutes. Let the pressure release naturally.
  • If you are using canned chickpea, ignore above 3 steps and Start from the following step
  • Turn Saute mode on in the Instant Pot. Once its ready, Add Oil and let it warm.
  • Add chopped onion. Saute/ fry until it has softened and starts to brown.
  • Add minced garlic and cook until the raw smell is gone.
  • Add Red Curry Paste. Mis well and fry for 30 seconds.
  • Add chopped tomato. Cook untill tomato has softened and mixed with onion garlic mixture.
  • Add cooked / Canned Chickpeas, Sweet Potato. Mix everything well.
  • Add in Coconut milk to the Instant Pot. Season with salt. Mix everything well.
  • Turn Manual mode to 'ON' . Set time to 15 mins. Put the valve to 'Sealing' mode. Close the lid and let it cook.
  • When the timer is off, let it rest and let the pressure release naturally for 10 minutes. Then release pressure manually by moving the valve to 'Venting' position with the help of the back of a spoon.
  • Add fresh lemon Juice and Fish Sauce. Stir everything well.
  • Garnish with fresh cilantro leaves, Serve with rice and more lemon wedges.



  • For Vegan version, skip Fish sauce and add a teaspoon of soy sauce for the umami. And also use Red curry paste which is vegan. 
  • For gluten free , make sure the thai red curry paste that you are using is glutenfree. 


Serving: 100g | Calories: 483kcal | Carbohydrates: 57g | Protein: 13g | Fat: 24g | Saturated Fat: 16g | Sodium: 99mg | Potassium: 1019mg | Fiber: 12g | Sugar: 11g | Vitamin A: 16255IU | Vitamin C: 11.5mg | Calcium: 125mg | Iron: 6.9mg