Set your Instant pot to the sauté setting.
Add the ghee, onion, and garlic and sauté until onions are translucent.
Then turn to manual setting and set temperature to high. Add the chicken, sweet potatoes, red pepper, broth, curry, cumin, turmeric, cayenne and sea salt. Seal the instant pot and set time for 12 minutes.
Once time is up, release the pressure by switching from seal to vent. Once pressure is released, remove lid and turn Instant Pot to sauté setting. Stir in the coconut milk and frozen and let cook for an additional 2-3 minute or until the green beans are heated through.
Meanwhile, sauté cauliflower rice in a skillet on medium heat with 1-2 tsp. of ghee. Sauté until warm and cooked through. Length of time to sauté cauliflower rice will depend on if it is in a fresh or frozen state.
Serve over cauliflower rice and top with cashews and fresh cilantro.
Slow Cooker Instructions:
In a slow cooker, add the sautéed onions and garlic, chicken, sweet potatoes, red pepper, green beans, chicken broth (1¼ cups), spices, salt, and pepper. Cook on high for 3-4 hours. Add coconut milk and cook on low for an additional 30-60 minutes or until hot.