Step 1

Select the Saute function and pre-heat the Instant Pot.

Step 2

Add oil to the pre-heated inner pot of Instant Pot and allow it to heat up.

Step 3

Stir in onions, garlic, ginger and saute till soft, about 2 minutes.

Step 4

Add salt, black pepper, curry powder and cayenne pepper, stirring until fragrant about 15 to 30 seconds. *

Step 5

Press Cancel.

Step 6

Deglaze with white wine. Stir to remove any brown bits. There should be nothing stuck to the bottom of the inner pot.

Step 7

Once deglazed, add chicken and stir to coat with spices.

Step 8

Stir in broth, sweet potatoes, tomatoes and peanut butter.

Step 9

Close the lid and pressure cook on High Pressure for 4 minutes.

Step 10

Do a Quick Release (QR) of pressure. [Read More: The Different Pressure Release Methods]

Step 11

Select Cancel and open the Instant Pot lid.

Step 12

Stir in spinach until wilted.

Step 13

Garnish with cilantro.

Step 14

Serve with couscous, cornbread or crusty French bread.