Instant Pot Shahi Chicken Korma

To a small blender jar add cashews, water and make a smooth cashew paste. Set aside.
Make a smooth puree of the onions, coconut, garlic, ginger, and water.
Set the Instant Pot to Sauté mode and heat half of the ghee. Add the cashews and raisins and cook for 2 to 3 minutes, stirring often, until the raisins puff up and the cashews turn light golden. Using a slotted spoon, remove the cashews and raisins and set aside, leaving the flavorful ghee behind in the pot.
Add the remaining ghee and pureed onion and coconut. Saute for 3 to 4 minutes as the raw smell of the onions goes away.
Add all the ground spices, tomato puree, and chicken. Mix well. Press Cancel to turn the Instant Pot off. Note: It is important to turn the Instant Pot off at this step. As it will make sure that the liquids do not evaporate and the Instant Pot comes to pressure with less liquid.
Optional step to make rice: Place the tall trivet over the chicken. Add rice, water and salt to a stainless steel pan and place the pan over the trivet.
Close the Instant Pot with Pressure Valve to sealing. Pressure Cook(Hi) for 5 minutes. Allow 5 minutes of natural pressure release.
Release the remaining pressure and open the Instant Pot. Carefully take out the rice pan and the trivet. Set the Instant Pot to saute mode. Stir in the cashew paste and honey and cook until the curry comes to a gentle boil. Garnish with cilantro, reserved cashews and raisins. Serve with steamed basmati rice and naan.