Select sauté on the Instant Pot and adjust to normal. Next, add 6 tbsp oil to the pot. Moreover, when the oil is hot add in 1 tsp cumin seeds, 1 cinnamon stick, 2 whole black cardamom pods, 2 green cardamom pods, and 4 cloves.
In about 30 seconds, add in 2 tsp Kashmiri chili powder and ¼ cup water. Stir well.
Next, in about 60 seconds add in 1 tbsp ground fennel, 1/2 tsp ground ginger, 1/2 tsp ground cumin, 1/2 tsp ground turmeric, 1 tsp ginger garlic paste, 1/2 tsp salt and 1/2 tsp garam masala. Stir and mix well.
Additionally, add in the blended tomato, onion, cilantro and serrano peppers blend. Let the curry sauté for 3 to 4 minutes until oil leaves the sides.
Add in ½ cup water, stir well. Finally, gently add in the meatballs.
Press cancel. Close the lid and select manual/high pressure for 8 minutes. Finally, when done let the pressure release naturally. If you like it to be less soupy you can select sauté and bring it to the desired consistency.
Transfer to a serving bowl and serve with rice.