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Instantpot Meal: Indian Vegetable Curry

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1 tbsp Tomato Paste
2 c Chicken or Vegetable Broth
1 14.5oz Can Diced Tomatoes
0.5 c Canned Coconut Milk
1 15oz Can Chickpeas
2 Onions
2 Shallots
1 Serrano Chile
1 tbsp Fresh Ginger
0.5 head Cauliflower
12 oz Sweet Potatoes
8 oz Green Beans
0.5 c Minced Fresh Cilantro

Pantry (check before you shop)

3 tbsp Vegetable Oil
Salt and Pepper
4 tsp Curry Powder
1.5 tsp Garam Masala