- In a multicooker set to sauté medium, warm ghee. Stir in next six ingredients. Cook, stirring constantly, until sizzling and fragrant, about 1 minute. Stir in stock and gently scrape to loosen any glaze from bottom of pot. Add sweet potato, parsnips, potatoes, and cauliflower.
- Cover and cook on low pressure for 4 minutes. Quick release pressure. Stir in corn and peas.
- Whisk together the buttermilk and cornstarch in a measuring cup. Pour into the pot and stir gently until slightly thickened, about 1 minute, taking care to not crush the vegetables. Stir in the spinach and serve.