Set your instant pot to the sauté setting. Add the ghee or coconut oil, onion, and garlic, and sauté until onions are translucent.
Turn to manual setting and set the temperature to high. Add the chicken, sweet potatoes, red pepper, green beans, broth, curry, cumin, turmeric, cayenne, black pepper, and sea salt. Seal the instant pot and set the time for 15 minutes.
Once the time is up, release the pressure by switching from seal to vent. Once the pressure is released, remove the lid and turn the instant pot back to the sauté setting. Stir in the coconut milk and let cook for an additional 2-3 minutes or until the soup is hot.
Meanwhile, sauté the cauliflower rice in a skillet on medium high heat with 1-2 teaspoons of ghee, until warm and cooked through.
Serve the soup over the cauliflower rice, and top with chopped cilantro if desired.
*cauliflower rice can be found in the freezer or produce section of the grocery store