Select sauté on the instant pot and adjust to normal.
Add oil and asafoetida.
Add water immediately. Make sure that the oil is not too hot. Once the water starts boiling add salt, baking soda, and dried red peppers. Stir well.
Add the kale slowly. This step key. The kale needs to be added in batches and stirred and submerged in the hot water. This enables the kale to maintain its green color.
When all the leaves are in the water, press cancel. Close the lid and and select manual/high pressure for 3 minutes.
When done quick pressure release.
Open the lid and add a pinch of kashmiri tikki masala (optional). Stir well.
Transfer into a serving bowl right away.
Serve hot over steamed rice.