In pot of Instant Pot, stir together chicken broth, kosher salt, and pepper. Place chicken in liquid. Seal Instant Pot and cook on high pressure for 10 minutes (13 minutes if chicken is frozen), and let natural release for 10 minutes. For slow cooker method, place all ingredients in base of slow cooker and cook on high for 4 hours or low for 6 hours.

Remove chicken and liquid from pot and place into another heat safe bowl. Use two forks to shred chicken.

Turn Instant Pot on saute mode and add olive oil. Once heated, add garlic and red onion. Cook until onion is softened, about 10 minutes. Then, stir in shredded chicken with it's liquid, curry powder, lemongrass paste, basil, cilantro, lime juice and cannellini beans. Let simmer for about 3-4 minutes, then remove from heat. For slow cooker method, stir together all ingredients in a large pot on stove top over low heat. Let simmer on low, uncovered, for 10 minutes.

While chicken is cooking, prepare rice. In a small pot over high heat, bring water, coconut milk, and salt to a boil. Once boiling stir in rice, reduce heat to low, cover, and let simmer for 15 minutes, or until liquid is absorbed.

Once rice is cooked, stir in with chicken. Remove mixture from heat.

Preheat oven to 350 degrees.

Cut peppers in half, length wise. Use a pairing knife to remove stem on top and ribbing inside the pepper.

Fill two large baking dishes (9x13 would work well) with 1/2 cup water. Place peppers, skin side down in baking dishes. Fill each pepper with the rice and chicken mixture. Cover with aluminum foil and bake for 40 minutes.

Serving

Stir together Greek yogurt and lemongrass paste. Serve over peppers with green onion, cilantro, and red onion.