Chop the onion and garlic and cube the sweet potato.
Set instant pot to sauté on high. Heat the olive oil and add the garlic and onion. Saute until soft and fragrant, about 2 minutes.
Stir in the sweet potato and the curry paste until well-combined. Season with salt and pepper and add the water. Lock instant pot lid in place and set to high pressure on high for 3 minutes. Once complete, quick release.
Change setting to saute on high. Add the coconut milk let it simmer for 3-5 minutes until thickened. Stir in the spinach until wilted. Garnish with cilantro and lemon wedges and serve.
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