Place coconut oil and sweet potato in Instant Pot insert. Press "Sauté" button. When coconut oil is melted, add turmeric, ginger, parsley and sea salt. Sauté for about 5 minutes, until spices are very fragrant.
Add coconut milk, fresh garlic and coconut butter, and give it a stir. Press "Cancel". Add chicken. Use sauté spatula to push each piece below the liquid line. Seal lid, shut steam valve and press "Poultry" button. Time will go to 15 minutes (if it doesn't, adjust to 15 minutes).
When timer sounds, allow 25 minutes for pressure to release naturally. Slowly open steam valve to allow last little bit of steam to escape. The liquid in the pot will still be simmering.
Add the broccoli right away, and cover (with the clear Instant Pot lid if you have one). Press the "Keep Warm" button. This allows the broccoli to gently steam. When the timer reads 20 minutes, the broccoli will be nicely tender without being overcooked. (You can also, at this time if you prefer, just leave the IP on "Keep Warm" setting for longer, until you're ready to serve.)
When ready to serve, add the lime juice, and stir. If you used whole chicken thighs, use your serving spoon to break each thigh into a few pieces (the chicken is super tender at this point and will break up very easily). Serve as soup or over cauliflower rice (or Basmati white rice for Gluten-free).
Top with fresh cilantro, mint or parsley if desired.