Sprinkle the chicken breasts with the cumin and pepper.
Place the water and a steamer basket in the Instant Pot, then arrange the chicken in the steamer basket. Close the lid, ensure the valve is set to “sealing,” select HIGH manual pressure, and set the time to 6 minutes.
Once the time is up, let the pressure naturally release for 5 minutes, then quick release the rest.
When the pressure gauge drops, carefully remove the lid and transfer the chicken to a cutting board.
Let the chicken stand for 5 minutes, then shred and set aside.
In a medium bowl, whisk together the yogurt, mayonnaise, sugar, curry, and salt. Set aside.
Place the asparagus and edamame in the steamer basket in the Instant Pot. Close the lid and ensure the valve is set to “sealing.” Press the Cancel button, then reset the manual pressure for 1 minute.
When the time is up, use a quick release.
Transfer the asparagus mixture to a colander and run it under cold water to stop the cooking process. Drain well.
Divide the kale mix between 4 plates, then top with even amounts of the asparagus mixture.
Add the chicken and onions to the yogurt mixture and toss until well coated.
Evenly divide the chicken mixture onto each plate, then sprinkle with cilantro.