Select sauté on the Instant Pot and adjust to high. Then add oil.
When the oil is hot, add in asafoetida, cumin seeds, black cardamom pods, whole dried chili peppers, and cloves.
In about 30 seconds, add in butternut squash and let it sauté for 4 to 5 minutes.
Then, add in Kashmiri chili powder and ¼ cup water. Stir well.
Then in 30 seconds, add in ground ginger, ground fennel, ground cumin, salt, ground mango powder, brown sugar, whole serrano peppers and ¼ cup water. Mix well.
Close the lid and select manual/high pressure for 4 minutes. When done quick pressure release. Transfer to a serving bowl and enjoy with rice or roti.