Select sauté on the Instant Pot and adjust to normal. Second, add oil to the pot. When the oil is hot add in asafoetida, cumin seeds, green cardamom pods, whole black cardamom pod, and bay leaf.
In about 30 seconds add in the chickpea.
Add in 3 and ½ cups water and give it a good stir. Furthermore, add in ground turmeric, ground ginger, ground fennel, ground cumin, and salt.
Make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well. Press cancel.
Secure the lid on the pot and close the pressure-release valve, and select manual and cook at high pressure for 30 minutes.
When cooking is complete, use natural pressure release to depressurize. Moreover, open the lid, and select sauté.
Finally, add in milk and let the soup come to a boil. Transfer to a serving bowl, discard the whole spices, and enjoy with white rice or as is.