Add the drained and rinsed jackfruit to a bowl and shred it with your hands so that it resembles shredded chicken. Discard any tough ends.
Plug your Instant Pot in and set it to “Sauté”. Once hot, add the coconut or avocado oil, diced onion and minced garlic. Season with sea salt, black pepper, turmeric, garam masala, coriander, plain or smoked paprika, red chili flakes and yellow curry powder and stir well with a wooden spoon.
Sauté until the onions are soft and translucent, about 5 minutes.
Deglaze the bottom of the pot by adding in 1 cup of water and scraping the bottom of the pot with your spoon to loosen up any brown bits.
Add the cubed sweet potatoes, shredded jackfruit and canned coconut milk and stir well to combine. Press “Cancel” on your Instant Pot.
Secure the lid and select “Pressure Cook” at High Pressure and Natural steam release. Set the cooking time to 8 minutes.
Once the timer has finished, allow the steam to release naturally for at least 10 minutes before removing the lid.
At this point, prepare your cauliflower rice by adding coconut or avocado oil and cauliflower rice to a skillet set to medium-low heat and sauté until soft, about 5 minutes. Stir in minced cilantro. Set aside until ready to serve.
Remove the lid of your Instant Pot and stir in the canned tomato sauce, arugula or baby kale, canned chickpeas and minced cilantro.
Serve with additional minced cilantro and cauliflower rice, storing any leftovers in the fridge for up to 5 days. You can also freeze this dish in an airtight plastic bag for up to 6 months.