Set your electric pressure cooker to sauté and allow it to preheat. Once heated, add in the coconut oil and yellow onion and sauté for 3 to 4 minutes or until the onions start to turn a little golden brown. Add in the garlic and ginger and cook for an additional minute.
Stir in the garam masala, turmeric, cumin, coriander, cayenne, and salt and allow the spices to toast for 2 minutes, stirring frequently to avoid burning.
When nicely toasted and fragrant, stir in the can of diced tomatoes and sweeten with the maple syrup. Stir well to ensure that the spices are evenly distributed then add in the cauliflower and chickpeas.
Set the electric pressure cooker to “pressure cook” at the highest pressure setting and set the timer for 2 minutes then close and lock the pressure cooker. The pressure cooker should start preheating and pressurizing once you lock it – this should take around 10 minutes.
When the cooking time is up, allow the pressure cooker to naturally release for 1 minute. To naturally depressurize, just don’t touch the pot. It will slowly release some of that built up pressure and finish off any cooking that needs to be done. After the minute is up, do a quick release of the pressure by turning the vent or pressing the “quick release” button. Wait until all pressure is released before removing the lid.
Before serving, stir in the coconut milk then serve over rice or quinoa, or with naan and scatter with cashews and/or toasted coconut, if using, as well as some cilantro and/or green onion for a bit of freshness.