Take a deep bottomed pot, add the goat trotters + turmeric + 1/2 the mentioned ginger garlic paste. Set over medium heat & boil for 10 mins. Drain the water & keep aside the goat trotters or paya.
Next, add these goat trotters + 1/2 the mentioned onion + bay leaves + the rest of the ginger garlic paste + chilies + salt to the instant pot. Pour enough water to cover the ingredients in the pot.
Close the Instant Pot Lid & press the PRESSURE COOK button. Set it on the MEAT STEW on HIGH for 50 mins. Make sure to seal the valve to the sealing position.
After 50 mins when the Instant pot begins to beep do a quick pressure release (QPR). Fish out the cooked paya with the help of a slotted spoon. Than, fish out the cooked onion pieces (as many as you can). Keep them aside in separate bowl. Let the broth sit in the Instant pot itself.
Now, prep the mutton paya bhuna masala. Heat a skillet over medium heat. Add oil. When the oil becomes moderately hot add the rest of the sliced onions & saute until the onions are limp & translucent.
Next, add the mutton paya masala powder + the red chili & the kashmiri red chili powder & saute until oil oozes out.
Add the cooked onion that you had taken out from the broth. Saute until oil oozes out.
Lower the heat & add the yogurt. Mix briskly. Saute for 1-2 mins.
Now, switch on the SAUTE mode of the instant pot & set it on NORMAL. Heat up the broth. When the broth becomes moderately hot mix in the bhuna masala to the broth.
Add the cooked goat trotters or mutton paya to this broth & simmer for 10 mins on LOW at the SAUTE mode in your Instant Pot.
Serve hot. Enjoy!