Coconut curried kale and sweet potato

epicurean × September 21, 2018

This has become one of our favorite Instant Pot recipes. It’s especially perfect for fall. It also holds up great for leftovers or meal prep.

I did a thing in this recipe that I don’t love: where an ingredient needs its own recipe (re: 2 lbs roasted or grilled chicken breast, cubed). If it helps, once I have the Instant Pot running for its 30 minutes, I’ll season the chicken breasts with salt and pepper and throw them on the grill.

Now I’m doing a thing with this recipe that I don’t love: long intros when all you want is the recipe. K byeeee.

Coconut Curried Kale and Sweet Potato



  1. Lightly coat inside of a 6-quart electric pressure cooker with cooking spray. Turn machine to sauté setting; warm for a couple of minutes.
  2. Add onion, garlic, 1 ½ Tbsp ginger; cook, stirring often, until softened, 4 minutes. Stir in rice and potato; cook, stirring often, 1 minute. Add curry powder, and salt and pepper (to taste) until fragrant, 1 minute.
  3. Add broth; stir well. Add all but ½ cup coconut milk. Lay kale on top of mixture in cooker; press kale down without stirring it in (so rice grains stay submerged in broth below).
  4. Lock lid onto pot; set machine to cook on high for 30 minutes.
  5. Allow pressure to fall naturally for 10 minutes. Release any excess pressure through pressure valve and then open pot.
  6. Remove the lid and turn the machine to the sauté setting.
  7. Add reserved ½ Tbsp ginger, remaining coconut milk, lime juice, red pepper flakes, and chicken, and stir them with kale into rice mixture below. Stir until mixture is thickened.

Recipe adapted from: Source & Source

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