Instructions:

• Begin by setting your Instant Pot to the "Sauté" function. Once hot, add 3 tablespoons of ghee. Let it melt before adding the finely chopped yellow onion. Sauté for about 3-4 minutes until the onion becomes translucent.
• Next, add the minced garlic and grated ginger to the pot. Sauté for an additional 1-2 minutes until fragrant.
• Stir in the ground cinnamon, paprika, 1 teaspoon of garam masala, and 1/2 teaspoon of sea salt. Mix well to coat the onions with the spices, allowing them to bloom for about 1 minute.
• Add the chopped chicken breasts to the pot, stirring to ensure every piece is coated with the aromatic mixture.
• Now it's time to add the remaining spices: 2 teaspoons of garam masala, 2 teaspoons of ground cumin, 1/2 teaspoon of ground cardamom, 1/4 teaspoon of ground turmeric, and 1 1/2 teaspoons of sea salt. Mix to combine. Pour in the coconut milk, crushed tomatoes, and tomato paste. If you like a hint of sweetness, add 1 tablespoon of pure maple syrup. Stir everything well.
• Close the lid of the Instant Pot and set the valve to "Sealing." Select the "Manual" or "Pressure Cook" setting and set the timer for 10 minutes. Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then quick release any remaining pressure.
• Open the lid carefully and give the Tikka Masala a good stir. Taste and adjust seasoning if necessary. Serve hot over cauliflower rice or with your favorite paleo-friendly side!