Keep it fast and feisty with this Instant Pot favorite!
Yield: 4-6 Servings
Set Instant Pot to sauté mode and when heated, add coconut oil and sauté onion, jalapeño and garlic for a few minutes while stirring.
Add in the butternut squash and curry powder and continue cooking until squash begins to brown. Season with salt and pepper.
Add in the tomatoes, coconut milk, broth and kale. Stir to combine.
Place the lid on and lock the top. Change setting to pressure cook mode and set for 5 minutes. When done, let the steam release naturally.