Step 1

Turn your Instant Pot to the saute setting and let heat until it reads hot. Add the oil and onion and saute for 2-3 minutes. Add in the garlic, and ginger and saute for one minute longer. Add the spices and tomato paste and saute for 1-2 minutes, or until spices are fragrant. Be careful not to burn. Turn the Instant Pot OFF.

Step 2

Add in vegetable stock, and scrape up any browned bits on the bottom of the inner pot.

Step 3

Add in the diced tomatoes and chickpeas. Place cauliflower and on top of the mixture.

Step 4

Close the lid and set to cook on high pressure for 2 minutes. (Hit Manual or Pressure Cook and adjust time to 2 minutes using +/- buttons.)

Step 5

Once cook time has elapsed, do a quick pressure release.

Step 6

Turn the Instant Pot back to saute and add in frozen peas and coconut milk. Simmer for 3- 5 minutes, stirring occasionally, until the sauce begins to thicken. Turn the Instant Pot Off. Serve warm over rice with minced cilantro if desired.

Step 7

In a pot, heat the oil over medium heat. Add the onion and cook until tender, about 3-4 minutes.

Step 8

Add in the ginger, garlic, garam masala, turmeric, chili powder, cumin, paprika, and cayenne. Cook for just 1-2 minutes until the spices begin to give off their fragrance. Add in tomato paste and cook for 1 minute longer.

Step 9

Add the stock to the pan and scrape up any browned bits from bottom of the pan. Stir in the diced tomatoes, chickpeas, and cauliflower. Bring to a boil then reduce the heat and simmer for 20 minutes, stirring occasionally. You may need to add in an additional 1/2 stock as the tikka masala simmers.

Step 10

Stir in the peas, and coconut milk and cook until heated through and beginning to thicken, about 5 minutes. Serve with rice and a sprinkle of cilantro if desired.