Servings: 4

Chicken breast- 1 lb., boneless, cubed Chicken breast- 1 lb., boneless, cubed
Sweet potato- 2 cups, cubes Sweet potato- 2 cups, cubes
Green beans- 2 cups, trimmed Green beans- 2 cups, trimmed
Yellow onion- ½, medium size diced Yellow onion- ½, medium size diced
Garlic cloves- 3 minced Garlic cloves- 3 minced
Red pepper- 1 sliced Red pepper- 1 sliced
Cumin- 1 teaspoon Cumin- 1 teaspoon
Curry powder- 3 tablespoons Curry powder- 3 tablespoons
Ground turmeric- 1 teaspoon Ground turmeric- 1 teaspoon
Sea salt- ½ teaspoon Sea salt- ½ teaspoon
Cayenne- ½ teaspoon Cayenne- ½ teaspoon
Chicken broth- 2/3 cup Chicken broth- ⅔ cup
Coconut oil- 2 teaspoons Coconut oil- 2 teaspoons
Coconut milk- 1 can Coconut milk- 1 can
cilantro, cashews and cauliflower rice cilantro, cashews and cauliflower rice
 

Set the setting of the Instant Pot to ‘sauté’. In the bottom of the pot, add onion, ghee, and garlic. Sauté the ingredients until the onions become pink and translucent.
Now, set the setting to manual and set the temperature to high. Add sweet potatoes, chicken, green beans, red pepper, curry, broth, turmeric, cumin, sea salt, and cayenne. Seal the lid of the Instant Pot. Set the timer for 12 minutes.  Once the timer beeps, release the steam.
Once the pressure is released, again select the sauté setting. Add coconut milk and cook for another 2 to 3 minutes. If you want the consistency thicker, you can a tablespoon of arrowroot to it.
Take a skillet and sauté cauliflower rice in it with 1 teaspoon of ghee over medium heat.
Serve the sweet potato and chicken curry over cauliflower rice garnished with freshly chopped cilantro and cashews.