Select sauté on the instant pot and adjust to normal.
Add oil to the pot.
When the oil is hot add the bay leaves, crushed cloves and cardamoms.
Add the whole dried red chili peppers and the cinnamon stick. Stir
Add both cumin seeds, and caraway seeds.
When the cumin seeds splutter add asafeotida.
Add the goat pieces and stir well for about 8 to 10 minutes until the goat pieces turn brown.
Then add Kashmiri chili powder and water. Sauté and stir for a minute or two.
Add the whisked yogurt slowly (one spoon at a time) to the pot mixing it continuously. Let it sauté for a minute or two.
Then add ground fennel, ground ginger, ground cumin, and salt. Stir. Make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well.
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 quick pressure release to depressurize. If you like the goat meat to be very tender then let it release pressure naturally. I like it slightly firm.
Open the lid.
Add the garam masala and give it a stir. If there is excess gravy you can select sauté and evaporate the gravy for a minute or two. The rogan josh shouldn't have a whole lot of gravy.
Transfer the cooked rogan josh in a serving bowl. Discard the bay leaves.