Step 1

Assemble ingredients- Into the stainless steel insert of your 6 or 8 quart Instant Pot, add the onion, garlic, ginger, cumin, curry powder, garam masala, ground coriander, salt, coconut milk, diced tomatoes, chickpeas, carrots and baby potatoes. Stir to combine.

Step 2

Cook- Put the lid on the Instant Pot and place the steam release handle to the 'sealing' position. Pressure cook on high for 5 minutes. The pot will take roughly 20 minutes to come to pressure.

Step 3

10 minute natural pressure release- Once the cooking cycle has completed, allow the Instant Pot to sit for ten minutes. After 10 minutes, carefully transfer the steam release handle to the 'venting' position and release any remaining pressure.

Step 4

Lemon juice + green beans- Take the lid off the Instant Pot and stir in the lemon juice and green beans. Put the lid back onto the pot and allow it to sit on 'keep warm' for 5 full minutes, until green beans are bright green and slightly tender.

Step 5

Serve- Serve over rice with naan bread, a dollop of coconut yogurt and/or cilantro.