Turn your instapot to saute mode. Saute the garlic, ginger and carrot in the coconut oil for 5 minutes. The garlic should be starting to brown.
Stir in the tikka masala spice blend. Stir until spices are toasted, 1 minute.
Pour in the tomatoes, coconut milk and chickpeas. Now, using the pressure cook mode on the instapot, set it to 6 minutes and cook. Using the quick release method, remove the lid and stir in salt to taste.
Serve over cali rice and top with cilantro and fresh squeezed lime.