Select sauté on the instant pot and adjust to normal. Add oil to the pot.
When the oil is hot add cumin seeds, black cardamom pods, and cloves.
When the cumin seeds splutter add asafoetida and stir.
Add Kashmiri chili powder and 1/4 th cup water. Give it a good stir.
Add ground fennel, ground ginger, ground cumin, garam masala and salt. Give it a good stir. Let the spices saute for a minute to 2 minutes. Keep stirring.
Add the pureed tomato and let it saute for 2 minutes to let the raw tomato odor out.
Add 1/2 cup water. Give it a good stir.
Add meatballs in the liquid.
Press cancel. Close the lid and select manual/high pressure for 8 minutes. When done quick release the pressure and open the lid right away. If you like it to be less soupy you can select saute and bring it to the desired consistency.