Heat the Instant Pot to "Saute" and add ghee.
Once the Instant Pot signals that it's "hot," add in garlic, ginger, serrano or jalapeño pepper, and onion.
Stir cooking for 5 minutes until fragrant.
Add in the garam masala, cumin, turmeric, sea salt, cayenne (if using), and coconut cream, and stir together.
Hit "cancel" to turn off the Instant Pot.
Add in frozen spinach and stir.
Close the lid, make sure the pressure valve is set to "Sealing," then set it to Manual on high pressure for 15 minutes.
Quick pressure release once it beeps to a finish.
Use an immersion blender to blend everything together, or transfer to a regular blender to puree together. I like to leave mine a bit lumpy.
Stir in apple cider vinegar. Taste and add more salt, if needed.
Serve over cooked chicken and/or cauliflower rice.