Select sauté on the instant pot and adjust to normal. Next, add oil to the pot. When the oil is hot add cumin seeds, black cardamom pod, and cloves.
Once the cumin seeds splutter add onions, and ginger garlic paste. Stir occasionally to prevent the onions from burning. When the onions turn golden in roughly 2 to 4 minutes add the spices (Kashmiri chili powder, ground cumin, ground coriander, ground turmeric, garam masala, and salt), along with 1/4 cup water. Stir well.
Then add the tomato puree. Let is sauté for 2 minutes until the raw tomato odor is eliminated and the oil separates.
Further, add in mushrooms, and bell pepper. Stir well. Next, add in paneer and stir gently.
Finally add 1/4 cup water. Press cancel. Secure the lid on and select manual/high pressure for 3 minutes. When done quick release the pressure. Transfer to a serving bowl.
Garnish with cilantro. Serve with tortillas or naan (Indian flat-bread).