Set the Instant Pot to Sauté mode (More setting)
Add the ghee, and once it heats up, add the chopped onions.
Saute until the onions are translucent. Add the ginger and garlic.
Add the spices, and saute for a minute more.
Add 1.5 cups water and deglaze the Instant Pot (ensure that nothing sticks to the bottom of the Instant Pot).
Add ¾ cup almond meal and mix with the rest of the ingredients.
Pressure cook for 3 minutes on High setting. Perform a quick release of pressure after 3 minutes are done.
Open the lid of the Instant Pot and add the tomato puree. Stir to combine.
Using a stick blender/hand blender, blend the ingredients to form a smooth sauce.
Crush the kasuri methi lightly in your hands and add it to the sauce. Add the honey, followed by the salt.
Finally, add the cubes of paneer and mix to coat the paneer in the sauce. Hit the Sauté button and cook for 3 minutes. Once done, press Cancel, cover the lid and let the paneer tikka masala sit for 5-10 minutes before serving.
Serve with naan or basmati rice.