Select sauté on the instant pot. When the oil is hot, add in asafoetida, and chopped spinach. Let the spinach sauté for 2 to 3 minutes, keep stirring intermittently. The spinach should shrivel. Keep stirring intermittently to prevent the spinach from sticking to the pot. Furthermore, add in salt, Kashmiri chili powder, ground cumin, ¼ cup water, and stir well.