Heat the Instant Pot and when it's hot, add the oil, and when the oil shimmers, add the cumin seeds. They'll splutter like popcorn.
Once this happens, add in the potatoes and sauté. You want the potatoes to brown and crisp a little, and you want good, brown fond at the bottom to flavor the final dish.
At this point, add the spices and sauté briefly.
Then add in the tomatoes and the water and scrape up all the lovely fond at the bottom. Make sure you get all the brown bits scraped off since if you don't, you will see the BURN message. If all the water evaporates as you do this, add in another 1/4 cup of water.
Add in the cauliflower and set your Instant Pot to Low Pressure for 2 minutes.
Quick release the pressure and garnish with chopped cilantro, if needed.
If you have an 8 quart, you may need to double the recipe so as to not ge the BURN message.
For a low carb version, omit potatoes and double up on the caulilflower. In this case, you can just place all ingredients into the pressure cooker at the same time and cook as directed--no need to brown the potatoes (what potatoes? :) )
Aloo Gobi Potatoes and Cauliflower https://twosleevers.com/pressure-cooker-aloo-gobi/