Add the olive oil to the Instant Pot and set to SAUTE. Once hot, add the, garlic and diced onions and cook until beginning to soften, about 5 minutes. Add the ginger, curry powder, turmeric, paprika, garam masala, chili powder, and salt.
Cook until fragrant, about 30 seconds. Turn the Instant Pot to OFF.
Add in the chicken broth and stir, making sure to scrap any burnt piece off the bottom.
Add the tomato sauce and ghee, stir to combine.
Place the diced chicken breasts on top of the sauce.
Close and seal Instant Pot. Cook on Manual (HIGH) pressure for 12 minutes. Once the time is up, let the pressure release naturally for 10 minutes, then vent to immediately release any remaining pressure.
Carefully open the lid and stir in the coconut milk.
Remove from heat and serve with cauliflower rice and garnish with fresh cilantro.