More easy, healthy comfort food comin’ at ya! It’s whole 30 and paleo-approved, just make sure the coconut cream you use doesn’t have any funky additives or preservatives.

Even better is that it’s an Instant Pot recipe, which means minimal work and clean up 😄

This recipe really is great with all these warm spices, ginger, and my favorite – sweet potato! Serve it with a side of my super easy and delicious coconut rice.

We’re almost to the weekend! Ride out the rest of the week with this delicious meal 🧡

Recipe makes 4 servings


  • 1 tbsp ghee
  • 1 small yellow onion, diced
  • 1 red pepper, diced
  • 2 garlic cloves, minced
  • 1” fresh ginger, grated
  • 1 ½ lb. chicken breasts, boneless & skinless, diced
  • ½ lb. sweet potato, diced
  • 1 cups peas, frozen
  • 1 cup chicken broth
  • 2 oz tomato paste
  • Spices:
    • 3 tbsp curry powder
    • 1 tsp cumin
    • 1 tsp ground turmeric
    • 1/2 tsp coriander
    • 1/4 tsp cayenne (optional)
    • 1/4 tsp black pepper
    • 1/4 tsp salt
  • 5.4oz can of coconut cream
  • 1 tbsp arrowroot powder
  • Garnish: cashews, cilantro


  1. Heat the ghee in the Instant Pot on to sauté mode with medium heat. Add the onion and red pepper, sauté for about 3 minutes. Turn off the sauté mode, add the garlic and ginger, sauté for 30 seconds until fragrant.
  2. Add the sweet potato, peas, broth, tomato paste, curry, cumin, coriander, turmeric, cayenne, pepper, and salt. Mix to combine. Fold in the chicken. Close the lid and set to pressure cook (high pressure, sealing) for 15 minutes.
  3. Quick release pressure when the time is up. Turn on sauté mode again. Add the coconut cream to the IP. Mix until melted. Whisk the arrowroot powder into the a couple Tbsp water, then add it to the IP. Stir slowly until it thickens a bit.
  4. Serve over rice or cauliflower rice. Garnish with cashews and cilantro.