Prepare The Marinate Paste
Roughly chop the shallots, chili (de-seeded) ginger turmeric, and candlenuts (if you have them - else your favorite nut for a little texture) and put in the blender. The strip (see video) the kaffir lime leaf, roughly chop and also add to the blender. Add the lemongrass plus approximately 1 tablespoon of water to help the blender and wet the paste. Blend until smooth - will take about 5 minutes
Take out the paste and cook in the instant pot (on saute hot). Add in the other dry ingredients (coriander powder, shrimp powder/paste, salt, pepper, and zedoary (if you have it) Mix and cook for another 2-3 minutes.
Prepare The Chicken
Take out the paste and clean the instant pot bowl - as you will need it to cook the chicken.
Work your fingers under the chicken skin and spread the paste in there and everywhere else on the chicken - liberally.
Wrap And Cook The Chicken
Then wrap the chicken in bamboo leaves and tie up with string.
If you do not have bamboo leaves - first, wrap the chicken in parchment paper followed by some foil - and again tie up with string. The parchment paper will not stick to the chicken.
Then put the trivet and 2 cups of water in the Instant Pot. Place the wrapped chicken in the instant pot and cook for 45 minutes high pressure and 10 minutes natural release.
Unwrap the chicken and you are ready to serve.