Set Instant Pot to the Sauté setting and heat ghee in the pot until the Instant Pot indicates that it's "hot."
In the meantime, place the chicken in a bowl and add all the spices to it (from garam masala to ground black pepper) and gently toss together.
Set aside.
Add onion, garlic, and ginger and cook stirring for 3-4 minutes until the onions are translucent.
Add the spice coated chicken to the pot and sauté for 5 minutes until mostly browned.
Add tomato sauce and stir together.
Close the lid of the Instant Pot.
Set it on MANUAL for 5 minutes.
Once it beeps to a finish, let the pressure release naturally for 10 minutes.
Open the lid and stir in coconut milk.
Garnish with lime juice and parsley or cilantro, and serve over cauliflower rice!