Set the Instant Pot on Sauté mode and adjust it to “Less”.
Add the vegan butter. Once melted, add the diced onion and sauté for about 3 minutes. Then add the ginger, garlic, and sauté for another 3 minutes. Add the spices and cook for one more minute. Deglaze the Instant Pot with 2 tbsp water to make sure nothing is sticking to the bottom of the pot.
Next, add the chopped tomatoes with their juice and cook for 5-7 minutes, or until the tomatoes are cooked.
Turn off the sauté mode. Add the maple syrup, tomato paste, water, full-fat coconut milk, macaroni, and salt.
Set the Instant Pot to Pressure cook and adjust the time to 5 minutes. It will take a few minutes before starting. Once the timer is done, do a quick release of the pressure.
Once all the pressure is gone, open the lid and give it a quick stir. Serve hot topped with fresh cilantro!