Follow your pot's direction on how to operate and press the sauté function on your instant pot and pour the olive oil in the liner.
Peel and dice the sweet potatoes.
Peel and chop the onions and garlic.
Add the onions and garlic to the pot and allow to cook for a few minutes until fragrant. Do not allow to burn.
Add the curry powder and mix well. The mixture may become clumpy but that's okay!
Add the chicken and allow it to cook for a few moments, stirring often to scrape the curry from the bottom of the liner.
Add the sweet potato and combine well with the chicken/onion/ garlic mixure until everything is well coated.
Pour in the can of coconut milk and stir well. If you need to, add some chicken stock or water to make sure that the chicken/ potato mixture is just submerged. We don't want too much nor too little liquid in the pot.
Add the salt and pepper. Stir well.
Follow your pot's directions on how to operate and close the lid, turning the weight to sealing. Press the Meat/ Stew button which on my pot will go for about 35 minutes. Allow the pressure to naturally release.
Once done, adjust the salt and pepper to taste and serve over a bowl of jasmine rice. Garnish with chives if desired.