Select sauté on the Instant Pot and adjust to high. Next add oil.
When the oil is hot, add in chopped potatoes and let them sauté for 3 to 4 minutes. Additionally, keep stirring to prevent the potatoes from sticking to the base of the pot. After 3 to 4 minutes of sautéing the potatoes, add in the whole dried red chili and asafoetida and stir well.
Then, add in the Kashmiri chili powder with ¼ cup water. Keep stirring. In about 30 seconds add ground turmeric, ground ginger, and salt. Stir well.
Next, add in 1 cup water, baking soda and mix well. Then add the haak and mix well. Make sure the haak is submerged in the water. Mix well.
Further, close the lid and select manual/high pressure for 2 minutes. When done quick pressure release. Releasing pressure immediately is key to keep the haak green.
Then, add a pinch of kashmiri tikki masala (optional). Stir well. It needs to be soupy. You can select sauté if you prefer to make it less soupy. Finally, transfer into a serving bowl right away. Serve hot over steamed rice.