Step 1

Set instant pot to sauté mode. Add oil and allow to heat. Add onion, mustard seeds and salt, and cook stirring often until the onion starts to brown, 4 to 5 minutes. Add garlic, curry powder, ginger and cayenne and cook, stirring often until the mixture is fragrant and the spice is starting to darken slightly, about 90 seconds.

Step 2

Stir in broth and coconut milk and stir until smooth. Add in squash, bell pepper, kale, chickpeas and maple syrup and stir to combine.

Step 3

Close lid, and turn pressure valve to sealed. Set to pressure cook high for 3 minutes.

Step 4

When timer goes off, carefully quick release the steam with a pot holder and tongs. Remove lid and stir. Serve curry in bowls topped with cilantro and cashews.