Add the onion, garlic, pecans and ½ cup water to the Instant Pot. It may be tempting to throw all the ingredients in the Instant Pot at once, but the onion and pecan paste needs extra time so it can thicken better.
Lock lid into place. Select Pressure Cooker or Manual. Choose high pressure for 2 minutes. (Make sure steam release knob is in the sealed position.)
When finished, transfer the ingredients to a food processor to purée. Return purée to Instant Pot. If the mixture is a little watery, don’t add more water. If it is a thick paste and ¼ cup of water to the next step.
Add carrot, rutabaga, cauliflower, broccoli, coriander, curcumin powder, cardamom, salt, and coconut cream. Mix.
Select Sauté on the Instant Pot and sauté for 2 minutes.
Then select Pressure Cook and choose high pressure for 3 minutes. Make sure the steam release knob is in the sealed position and the lid is in place and locked.
After cooking, release the pressure carefully and transfer korma to a serving bowl.
If desired, sauté the chicken in avocado oil or ghee on the stovetop at medium heat. About 5 minutes. Mix in with the vegetable korma.
Stir in the fresh cilantro (or parsley) and mint saving just a little bit for garnish if desired.