Aromatic Coconut Chicken Curry: Easy & Flavorful!

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Once the pot is hot, add 1 tablespoon oil. Season chicken with 1/2 teaspoon salt and pepper. Add chicken to the pot and cook until no longer pink in the center, 5 to 7 minutes. Remove chicken and cover to keep warm. Add remaining 1 tablespoon oil to the pot and cook onion and bell peppers until softened, 3 to 5 minutes. Season with curry powder and remaining salt. Mix in coconut milk, sweet potatoes, and carrots. Bring to a boil.

Hit cancel on Saute function. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

Dice cooked chicken while vegetables are cooking.

Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Mix in chicken and peanut butter and serve.