Select sauté on the instant pot and adjust to normal.
Add oil to the pot.
In about 30 seconds, add the mushrooms and saute for a minute or two. Keep stirring.
Then add the Kashmiri chili powder and water and saute for 30 seconds. Stir.
Add the yogurt and mix well. The yogurt needs to be added 1 teaspoon at a time and mixed well in the pot for about 30 seconds. It needs to be stirred continually once it is added to the hot oil and spice mixture. The next spoon of yogurt needs to be added and mixed well in the pot. This step is key. The yogurt needs to be added gradually one teaspoon at a time and mixed continually when it is is added to the pot to prevent curdling. Repeat this step till you run of yogurt. Keep stirring. Sauté for a minute.
Add ground fennel, ground ginger, salt, and ground cumin. Stir well.
Scrape off the sides and bottom to make sure nothing is stuck on the sides or bottom. Press cancel.
Secure the lid on the pot and close the pressure-release valve.
Select manual and cook at high pressure for 7 minutes
When cooking is complete, use quick release to depressurize.
Transfer to a bowl immediately.