Add all ingredients for the turmeric sauce to a blender and blend until combined. Set aside until ready to use.
Turn the Saute function on your Instant Pot, and press the + button until it reads 12 minutes. Add the algae oil to the instant pot and let it heat for 1 minute.
Place half of the chicken pieces on the hot surface of the instant pot and sprinkle liberally with sea salt and pepper. Cook 6 minutes, flip and cook another 6 minutes, or until skin is golden-brown. Transfer chicken to a plate and perform this task again for the remaining chicken.
Once all of the chicken has browned, add the broth to the bottom of the Instant Pot and place chicken pieces back in the pot. Pour the sauce over the chicken.
Place all chopped vegetables on top of the chicken and sauce (note: there's no need to stir!) and secure the lid. Press the Pressure Cook button, then set the timer for 20 minutes. Keep the release valve set at Venting.
Allow the Instant Pot to cook and vent until all the steam is released. Once it's finished, open the instant pot and transfer chicken, vegetables, and sauce to bowls for serving.
If desired, serve Turmeric Chicken & Vegetables with cooked rice, cauliflower rice, or zucchini noodles.