Instant Pot Chicken Tikka Masala

4 Preheat oven to 400. Season cauliflower and sweet potatoes with olive oil, salt and pepper. Bake for about 15 to 20 minutes.
0 Add the ghee to an Instant Pot and set to SAUTE. Once melted, add the onion, garlic, ginger, and seasonings. Cook, stirring often, until the onion is soft and the spices are very fragrant, about 5 minutes.
1 Add the chicken pieces, stir to coat with the spices and onion, and cook, stirring often, just until the outsides start to brown, about 4 minutes. Add the tomato sauce. Stir to combine.
2 Cover and cook on HIGH pressure for 8 minutes. Vent to immediately release the pressure.
7 Uncover and stir in the coconut milk. Turn the Instant Pot back to SAUTE. Bring the mixture to a simmer, stirring occasionally, and let it continue to simmer until the sauce thickens slightly, about 10 to 15 minutes.
3 Turn the Instant Pot off, and then stir in sweet potato and cauliflower.
8 Once it has cooled, add in coconut yogurt. Stir until fully combined.
6 Serve dairy free chicken tikka masala with basmati rice and garnish with fresh cilantro.