In a medium pan add 1 tablespoon of oil. Add diced onions and cook for 10 minutes, on medium hight heat, stirring frequently until the onions turn golden brown. Add coconut and cook for another 5 minutes on medium low heat. Allow this to cool for 5 minutes. After it is cooled for few minutes add the mixture to a blender. Add half a cup of water and blend to make a smooth paste. Return the paste to the pan. Add remaining 1 tablespoon of oil. Cook this paste on medium high heat until the oil starts to separate from the sides. Add the remaining spices - turmeric, red chili powder, garam masala, cumin powder, coriander powder and salt. Cook on low heat for a minute, stirring the curry paste frequently so it does not stick to the pan. Keep aside.
In a small blender jar or food processor, make a fine paste of ginger, garlic, cilantro and mint by adding 2 tablespoon of water. Keep aside.
Turn Instant Pot to Saute(more) mode and heat oil. Add asafetida and turmeric powder.
Carefully add the ginger-garlic-cilantro-mint paste to the oil. Be careful as the oil could splutter out. Saute for a minute.
Add chicken, onions and salt. Mix well, coating the chicken with the spices. Add 1 cup of water and mix well.
Close the Instant Pot with pressure valve to sealing. Set to Manual(Hi) for 8 minutes.
Open the Instant Pot after 10 minutes of Natural Pressure Release. Add the Curry Paste and gently fold it in the cooked chicken.
Set the Instant Pot to Saute mode and bring the chicken curry to a full boil. Turn Instant Pot off. Garnish with more cilantro. Enjoy hot with chapati, naan and rice.