Set the InstaPot to sautee and add the butter once it's warm.
Add onion, garlic, ginger, and garam masala, and let everything saute while you peel and dice the sweet potato.
Add the sweet potato and tomato puree and mix everything together until the sweet potato is evenly coated and the tomato puree well blended in.
And the lentils and mung beans into the pot.
Add water and stir gently
Put the lid on and set the InstaPot to Pressure cook for 20 minutes
Once the time is up and pressure has been released and the coconut milk and cook for 5 more minutes (I like to set the Pot to Sautee to make sure the stew boils up again and the coconut integrates well)
Serve and Enjoy with your favorite Naan or with a side of freshly cooked rice.