Select the sauté mode on the instant pot and add oil, onion and garlic. Sauté for 3 minutes until the onions are translucent. Press cancel.
Add the coconut milk, cauliflower, curry powder, pineapple, bell pepper, salt and pepper
Close the lid and set the vent in a sealing position.
Select high pressure and set the timer for 4 minutes. It will take about 20 minutes for the pressure to rise and start cooking.
When the instant pot beeps, do a quick release and open the lid carefully.
Add the kale and stir, let it sit 5 minutes for the kale to soften.
Serve in a bowl garnish with green onion and fresh cilantro.