Combine the salt, pepper, garam masala, garlic, ginger, honey and olive oil in a bowl and mix to make a paste.
Rub the mixture all over both of the Cornish hens.
Let them sit in the fridge, uncovered, overnight.
Heat an Instant Pot using the saute setting and a non-stick insert (if using the stainless steel insert, add 1 tablespoon of cooking oil).
Place the Cornish hens in and brown on both sides (about 2-3 minutes per side). If they both won't fit comfortably, brown one at a time.
Add the chicken broth, lemon halves (lightly squeeze them before adding them) and onion to the Instant Pot, along with the browned Cornish hens.
Set the Instant Pot to pressure cook for 20 minutes. Let the pressure release naturally for 5 minutes, then use the quick release to release the remaining pressure.
Place on an oven safe sheet and broil for 3-5 minutes, until the top has browned and the skin has crisped.
Serve whole with the yogurt dipping sauce.