Cut chicken into bite-sized chunks, and season with ½ tsp kosher salt. Set aside.
Add butter or oil to the Instant Pot, set to Sauté, and heat oil. Add onion, garlic, ginger, garam masala, cayenne, cumin and turmeric.
Cook, stirring frequently, until onion is soft and mixture is very fragrant.
Add tomato paste, and cook an additional minute, stirring until well-combined.
Add chicken, and sauté until just browned, about 4 to 5 minutes.
Add tomato puree, then open cans of coconut milk. Carefully spoon out the thick cream, and set it aside.
Add ¾ cup of the thinner, watery “milk” from the coconut milk to the Instant Pot, as well as the remaining salt.
Cover, and cook on High Pressure for 10 minutes, then release pressure with a quick release.
Uncover, and stir in the coconut cream set aside earlier, and cauliflower florets, then turn the Instant Pot to Sauté. Bring to a simmer, and cook until thickened, about 15 minutes.