Add all ingredients in a food processor and whiz until it becomes a smooth paste, the bumbu. Set the instant pot on saute mode and saute the bumbu in some coconut oil until fragrant. Press cancel to stop the saute mode of the instant pot.
Add the water to the fragrant bumbu and stir well. Add the rest of the stock ingredients. Set the instant pot on soup mode and let it cook on high pressure for 30 minutes. Press cancel when the cooking time has passed and let the pressure release in a natural way (about 15 minutes).
Put the condiments in a soup bowl and pour the stock including some chicken. Serve with some sambal (chili paste) to taste.