Select sauté on the instant pot and adjust to normal. Add oil to the pot.
When the oil is hot add cumin seeds, black cardamoms pods, cloves, and green cardamom pods.
When the cumin seeds splutter add the diced onions and ginger garlic paste. Give it a good stir.
Then add the lamb/goat and give it a good stir. Let it saute for about 8 to 10 minutes until it browns, Keep stirring occasionally to prevent burning.
Add Kashmiri chili powder and 1/4 cup water. Sauté and stir for a minute or two.
Add the ground fennel, ground turmeric, ground coriander, ground ginger, and ground cumin. Give it a good stir.
Add, garam masala and salt. Give it a good stir.
Add the pureed tomatoes and let them sauté for 3 to 4 minutes to let the raw tomato odor out. Keep stirring occasionally.
Add 1/2 cup water and stir well. Make sure nothing is stuck to the bottom of the pot. Press cancel. Secure the lid on the pot and close the pressure-release valve. Select manual and cook at high pressure for 40 minutes. When cooking is complete, use natural pressure release to depressurize.
Garnish with cilantro and serve hot over steamed rice or with tortillas.