Preheat the pressure cooker by pressing the saute button.

Melt the butter in the pot.

Add the chicken and saute to brown the outside.

Season with salt and freshly ground black pepper.

Remove with tongs and place in steamer basket.

Set aside.

Add the onions, celery, pepper, carrots, garlic, lentils, rice, 1 tsp curry powder and nutmeg to the pot.

Season with salt and freshly ground black pepper.

Add the chicken stock and stir.

Lay the steamer basket with the chicken on top of the other ingredients.

Place the lid on and turn to locked position.

Turn the steam release valve to sealing.

Press the manual button and adjust the timer for 18 minutes.

When the unit has finished cooking and the timer has counted to zero, carefully release the steam.

Remove the lid, take out the steamer basket with the chicken and set aside.

Press the saute button, add the apples, a tsp of curry powder and season with salt.

Bring the mixture to a boil, stirring occasionally.

Place the lid of the unit back on, loosely and leave for 3 to 5 minutes until the apples are soft.

When the apples are soft, use an immersion blender to blend everything to a smooth consistency.

Add the chicken back to the pot, along with any lentils left on the sling.

Add the lemon juice, fresh cilantro and cream.

Stir and serve hot over rice (if desired).

Garnish with freshly chopped cilantro.