Step 1

Add the rice, coconut milk and salt to the bottom of the Instant Pot and stir.

Step 2

Close lid and make sure the vent is on sealing. Press the rice function and cook for 12 minutes. Let naturally release for 5 minutes.  Press 'OFF' and release any remaining pressure.  Open lid and fluff with a fork.  Remove the coconut rice from the Instant Pot and set aside in a bowl.  Clean and dry the Instant Pot for the tikka masala.

Step 3

Hit the "saute" button and add olive oil or coconut oil. Once hot, add in onion, garlic and all of the spices. Stir for 2 minutes until the onions begin to soften and the spices are very fragrant.

Step 4

Add in crushed tomatoes, coconut milk, water, garbanzo beans and chopped cauliflower florets and stir.

Step 5

Press the "off/cancel/keep warm" button. Lock the lid and turn the vent to sealing. Cook on high pressure for 2 minutes, then manually release the pressure.

Step 6

Hit "cancel/keep warm" and let it sit until ready to serve. Serve over coconut rice with cilantro and lime wedges for garnish.