Switch on the instant pot to saute on medium level.
Let the display shows "on" and then "hot".
Add oil and heat it.
Add sliced onion, cook them by stirring until brown.
Add ginger garlic paste and saute well for few seconds.
Add 250 gms chicken pieces and roast until the color of chicken changes.
Add salt as per taste, add red chilli powder, turmeric powder and mix well.
Roast the chicken well.
Add finely blended paste of sliced coconut and cashews into the curry.
Mix well.
Cook until oil releases from the sides.
Add beaten yogurt and cook until oil appears at the sides.
Add water and stir well.
Add black pepper powder, garam masala powder, coriander powder.
Also, add herbs such as chopped mint leaves, chopped cilantro leaves, and slit green chillies.
Mix well.
Cancel the saute mode.
Close the pressure cooker lid and turn the steam release valve to sealing position.
Press the pressure cook mode.
Set the timer for 10 minutes.
Natural release the pressure when the timer goes off.
Open the lid and serve hot with steamed rice or flat bread.