Servings: 4

1 tablespoon avocado oil 1 tablespoon avocado oil
1 medium onion, peeled and diced 1 medium onion, peeled and diced
1 large sweet potato, peeled and cut into cubes 1 large sweet potato, peeled and cut into cubes
2 cloves garlic, minced 2 cloves garlic, minced
2 tablespoons mild curry powder 2 tablespoons mild curry powder
1/4 teaspoon salt ¼ teaspoon salt
1/4 teaspoon black pepper ¼ teaspoon black pepper
1 (13.25 ounce) can unsweetened full-fat coconumt milk 1 (13.25 ounce) can unsweetened full-fat coconumt milk
4 cups vegetable broth 4 cups vegetable broth

1. Press the saute button and heat the oil in the inner pot 1 minute. Ad the onion and saute 5 minutes.
2. Add the sweet potato, garlic, curry powder, salt, and pepper to the inner pot and saute 1 minute more.
3. Add the coconut milk and broth and stir to combine. Secure the lid.
4. Press the manual or pressure cook button and adjust the time to 4 minutes.
5. When the timer beeps, let pressure release naturally for 15 minutes, then quick-release any remaining pressure until float valve drops, then unlock lid.
6. Allow to cool slightly before ladling into bowls to serve.

Calories: 289 Fat: 23g Protein: 3g Sodium 712mg Figer: 4g Carbs: 19g Sugar: 5g  Calories: 289 Fat: 23g Protein: 3g Sodium 712mg Figer: 4g Carbs: 19g Sugar: 5g