Select sauté on the instant pot and adjust to normal.
Add oil to the pot. When the oil is hot add the cumin seeds and asafoetida.
When the cumin seeds splutter add in Kashmiri chili powder and 1/4 cup water. Additionally, keep stirring for about 30 seconds to a minute.
Add in ground fennel, ground ginger, salt, garam masala, whole cloves, baking soda and mix well. Furthermore add the red beans and 1 and 3/4 cup water. Stir well.
Finally, close the pressure sealing valve and select manual/high pressure for 50 minutes, if using Kashmiri Rajma and 35 minutes if using Mexican rajma.
When cooking is complete, use quick release to depressurize. Open the lid. Add the chopped turnips into the pot and stir well.
Secure the lid on the pot and close the pressure-release valve. Select manual and cook at high pressure for 7 minutes. when done quick release the pressure and open the lid.
Transfer to a serving bowl.