Cut chicken into bite-size pieces.
Chop the sweet potato, onion, cauliflower, and garlic on a separate cutting board.
Set the Instant Pot to saute setting. Saute the chicken, onion, and garlic in the olive oil for about 3-5 minutes until the onions are barely translucent. While sauteing, add in the cumin, red curry paste, and curry powder.
Change the setting to slow cook. Add the sweet potato, cauliflower, diced tomatoes, and coconut milk. Slow cook for at least 4 hours.
Once it has slow cooked for 4 hours, change back to saute setting. Add in the sugar, garbanzo beans, and salt/pepper to taste. Saute for about 5-10 minutes while cooking the rice.
Serve over a bed of white rice and garnish with coconut milk and/or fresh cilantro. Enjoy!