Select sauté on the instant pot and adjust to normal. Add oil to the pot. When the oil is hot add in asafoetida, cumin seeds, green cardamom pods, whole black cardamom pods, cloves, and bay leaf.
When the cumin seeds splutter add in the lamb/goat. Sauté the meat for about 8 to 10 minutes until the lamb/goat is slightly brown. Keep stirring well.
Add in ground turmeric, ground ginger, ground fennel, ground cumin, salt, and ¼ cup water. Stir well. Let it sauté for a minute.
Add in the remaining 2 and 3/4 cups water. Finally, 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 40 minutes.
When cooking is complete, use quick pressure release to depressurize. Open the lid and add the turnips. Further, secure the lid on the pot and close the pressure-release valve, and select manual/high pressure and cook at high pressure for 8 minutes.
When cooking is complete, use quick pressure release to depressurize. Furthermore, top off with garam masala. This dish is supposed to be soupy. Finally, transfer to a serving bowl and serve with white rice. You can add about ½ tsp additional salt if needed.