Press SAUTE on Instant Pot. Add oil/ghee, and once it's hot, add mustard seeds, cumin seeds, dry red chilies, fenugreek (methi seeds). Let them crackle.
Next, add asafetida, curry leaves and saute for 15 secs.
Then add chopped onion. Saute till onions turn light brown. This step is optional. I dint add onions to this recipe.
Add the spinach-yogurt-gram flour batter into the pot and mix well.
Place the trivet and then the bowl of rice with water. This way, they will both cook together.
Close the lid on the pot, and turn the pressure valve to SEALING position. Set the pot to SOUP (High Pressure) and increase the timer to 5 minutes.
We are using the SOUP setting to avoid the yogurt coming to a vigorous boil which could cause it to separate.Once the pot beeps, let it release the pressure naturally(NPR) for 10 minutes. Remove lid away from you, add chopped spinach. Stir it all up until spinach wilts. Also, adjust the consistency of the kadhi at this point. If it's thick, turn on SAUTE mode, add some water and simmer for 2 minutes.
Instant Pot Palak Kadhi or Indian Spinach Yogurt Soup is ready to enjoy with steamed rice, jeera rice.