Chop onion and mince garlic; set aside together. Peel sweet potato and cut into cubes; slice pepper and trim beans. Place these veggies aside. Cut chicken into cubes and set aside separate from veggies.

Set Instant pot to the saute setting. Add the butter, onion, and garlic; saute until onions are translucent.

Set Instant pot to manual and set temp to high.

Add the chicken, sweet potatoes, red pepper, green beans, 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 saute setting. Stir in the coconut milk and let cook for an additional 2-3 minute or until soup is hot.

Meanwhile, add 1 teaspoon olive oil to medium skillet. Once hot, saute cauliflower rice until warm and cooked through.

Serve over cauliflower rice and top with cashews and fresh cilantro; sliced pears on the side.