Steam cauliflower by placing in instant pot steam basket and setting for manual pressure 0. As soon as it beeps release the pressure. Set aside.
Add oil to the instant pot liner and set to saute. Heat the oil for 1 minute and then add the onion and garlic. Cook for two minutes until beginning to soften.
Add the paneer and butter. Saute, stirring gently for 1-2 minutes until the butter has melted.
Add the coconut milk, broth, tomato paste, and seasonings. Mix well.
Set to manual high pressure for 2 minutes. When the instant pot beeps release the pressure.
For a thicker curry add a pinch of xanthan gum and stir well. Add the steamed cauliflower and serve.
Notes
Nutrition: This recipe has 8 servings. There are 6.8 NET carbs per seving.