Select sauté on the instant pot and adjust to normal.
Then add oil and asafoetida.
Then add water immediately. Make sure that the oil is not too hot. Once the water starts boiling add salt, baking soda and serrano peppers. Stir well.
Add the collard greens slowly. This step key. The collard greens need to be added in batches and stirred and submerged in the hot water. This enables the collard greens to maintain their green color.
When all the leaves are in the water, press cancel.
Close the lid and and select manual/high pressure for 2 minutes.
When done quick pressure release.
Open the lid and add Kashmiri tikki masala (optional). Stir well.
Transfer into a serving bowl right away.