On the Instant Pot press 'Saute' and manually adjust the time to 12 minutes. Add the coconut oil and let melt. Add the bite-size pieces of chicken breasts and stir to evenly coat with oil. let cook; stirring every 4 minutes. Once the chicken is cooked all the way through, press 'Cancel' on the Instant Pot.

Add the curry powder, ginger, garlic powder, ground cinnamon, sea salt, and cayenne powder. Add 1/2 cup of canned coconut milk. Stir together. Add the chopped broccoli and stir again.

Place the lid on the Instant Pot and turn the valve to the sealing position. Press 'Pressure Cook' and manually adjust the time to 4 minutes. Let cook. Once it's done cooking, turn the pressure valve to release (caution, the steam will be very hot!). Once the pressure pin drops, remove the lid.

Press 'Saute' and manually adjust the time to 4 minutes. Add the remaining 1 cup of canned coconut milk and stir into the chicken and broccoli. As it cooks, the sauce will thicken.

Serve over jasmine rice or cauliflower rice.