Make a smooth puree of the onions, coconut, garlic and ginger using ¼ cup of water.
Set the Instant Pot to Sauté mode and heat 2 tablespoons ghee. Add the cashews and raisins and cook for 2-3 minutes until the raisins start to plump up and the cashews start turning golden brown. Take the raisins and cashews and reserve.
Add 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 spices, tomato puree and chicken. Mix well. Press Cancel to turn the Instant Pot off. Note, it is very important to turn the Instant Pot off at this step. This will make sure that the liquids do not evaporate and the Instant Pot comes to pressure with less liquid.
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.
Make a smooth puree using the ¼ cup of cashews and ¼ cup of water. Set aside.
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.
Nutrition facts also include rice cooked pot in pot.