Step 1

Turn instant pot on saute function.  Add ghee and cumin, mustard, coriander seeds.  Saute 2 minutes.

Step 2

Add onion, garlic, ginger, the slit serrano chili, and curry powder.  Saute 3 more minutes.

Step 3

Add carrot, yam, apple, broth, red lentils, sea salt, tomato, and coconut milk.  Stir and scrape any bits stuck on the bottom.   Set the instant pot to medium pressure for 10 minutes.

Step 4

Release the pressure.  Stir in parsley, cilantro and lemon juice.