Step 1

Set your Instant Pot to the sauté setting. Add the ghee, onion, and garlic and saute until onions are translucent.

Step 2

Then turn to high pressure. Add the chicken, sweet potatoes, red pepper, broth, curry, cumin, turmeric, cayenne, and sea salt. Seal the Instant Pot and set time for 10 minutes.

Step 3

Once the time is up, release the pressure by switching from seal to vent. Once pressure is released, remove the lid and turn Instant Pot to the sauté setting. Stir in the coconut milk and frozen green beans and let cook for an additional 2-3 minutes or until the green beans are heated through. Add additional curry powder and salt to taste.

Step 4

Serve over cauliflower rice, regular rice, or greens and top with cashews, lime wedges, and fresh cilantro.