Marinate the goat meat with the ginger garlic paste, a pinch of turmeric powder and 2 tsp mustard oil. Set aside.
While the mutton is marinating switch on the Instant Pot into "Saute" mode & keep it on "normal" settings. Allow the "HOT" message to come up in the Instant pot screen. Then add mustard oil. When the oil becomes hot fry the potatoes until golden. Keep aside.
Turn down the" Saute" settings to "Less" and add the diluted red chili powder to the oil. Stir briskly for a few seconds.
Add the thinly sliced onions and fry until golden on the "Saute" mode set to "High". Be careful with the "high" settings, if left unattended the onion might burn.
When the onions are golden, add the onion paste & fry until oil oozes out at the "saute" on "High". It will take approximately 10 mins.
Turn down the heat to "normal" mode ( Saute settings). Next, add the marinated goat meat & all the masalas. Mix everything well and then add the chopped tomatoes. Saute stirring frequently until oil oozes out, the goat meat becomes aromatic & has a lovely golden brown color. Sear the meat well.
Add hot water. Close the Instant Pot making sure that the vent is in Sealing position. Cancel the "Saute" mode and Press the "pressure cook" button. keep it on "High-Pressure" mode. Set the timer for 8 mins.
After 8 mins when the Instant Pot beeps, do a quick pressure release by moving the nozzle from "sealing" to "venting" position. Open the lid carefully, add the shallow fried potatoes and "pressure cook" it on "High" settings for another 2 mins.
Do a quick pressure release, open the lid carefully and serve hot.