Season the cubed chicken thighs with 1 teaspoon kosher salt and set aside.

Select the Instant Pot Sauté function. Add 1/2 tablespoon ghee (or butter or coconut oil) and melt. Add 1/2 chopped onion, 3 minced garlic cloves, 1 teaspoon grated ginger, 1 teaspoon ground coriander, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 teaspoon garam masala, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon ground cardamom. Sauté, stirring frequently, until the onion is softened and the spices are fragrant, about 2–3 minutes.

Add the drained 14-ounce can diced tomatoes to the pot. Use an immersion blender to blend until mostly smooth (or transfer to a blender, blend, and return the tomatoes to the pot).

Add the seasoned chicken and the remaining 1/2 teaspoon kosher salt to the pot. Stir to combine and scrape any browned bits from the bottom. Press Cancel to turn off Sauté.

Close and lock the lid, set the steam release/vent to Sealing, and pressure cook on High for 15 minutes.

When the cook time finishes, carefully Quick Release the pressure by moving the steam release to Venting (follow your Instant Pot manufacturer's instructions). When the float valve drops, open the lid.

Add 2 cups cauliflower florets and 1/2 cup frozen peas to the pot. Close and lock the lid, set the valve to Sealing, and pressure cook on High for 2 minutes.

When the 2-minute cook finishes, carefully Quick Release the pressure (move the valve to Venting). When the float valve drops, open the lid.

Stir in 1/2 cup full-fat canned coconut milk until combined and warmed through.

Serve garnished with 1/4 cup fresh cilantro leaves.