• On your Instant Pot, press sauté and add about half of the coconut milk. Stir often as the coconut milk steams, becomes fragrant and reaches a gentle but active boil, 1 to 2 minutes.
• Add the curry paste and cook, stirring and pressing occasionally, to dissolve the curry paste into the coconut milk, about 1 minute. Add the sweet potato and mushrooms. Stir to mix well and coat them with the sauce.
• Press cancel to stop the cooking cycle. Add the remaining coconut milk, water, maple syrup (if using) and sea salt. Stir well. Cook on high pressure for 6 minutes.
• When the cooking cycle is complete, let the pressure naturally release for 3 minutes, then manually release the rest of the pressure.
• Stir in the frozen edamame and green onion. Taste and adjust any seasonings as needed. Serve the curry hot or warm over the grain of your choice or over gluten-free noodles. Garnish with the cilantro. Store leftovers in an airtight container in the fridge for up to 1 week.

For The Green Curry Paste

• ⅓–½ cup ((78–118 ml)) water, divided
• To prepare the jalapeño chilies, trim away the stem end and cut in half lengthwise. Carefully remove and discard the seeds, leaving only the green chilies. Coarsely chop and measure ⅔ cup (about 60 g); reserve any extra for another recipe.
• In a blender or small food processor, combine the chilies, cilantro, shallots, ginger, garlic, cumin, coriander and pepper. Add ⅓ cup (78 ml) of the water and process for 1 minute.
• Stop to scrape down the sides and then continue processing, pulsing and stopping to scrape down as needed, until you have a fairly smooth, very well-combined puree. Add more water as needed to move the blades and transform chunky ingredients into a smooth paste or sauce.
• Transfer to a jar, cover and refrigerate for up to 1 week, or freeze for 1 month.