Turn on the instant pot on sauté mode.
When the inner pot is hot, add oil. In about 30 seconds, add cumin seeds.
When the cumin seeds splutter add asafoetida.
Then in about 30 seconds, add red chili powder and Kashmiri chili powder with water right away to prevent the chili from burning.
Then add, fennel, ginger, salt, and keep stirring to prevent the spices from burning.
Then in about 30 seconds add the cabbage and stir.
Finally, add lemon juice and give it a good stir. Make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well.
Turn off the instant pot, secure the lid and close the pressure-release valve.
Select manual/high pressure for 2 minutes.
When the cooking is complete, use quick release to depressurize. Open the lid.
Transfer into a serving bowl.