This easy Instant Pot Goat and Bell Pepper curry is a Pakistani-style mutton recipe that requires little prep time and minimal ingredients you probably have on hand! It’s perfectly spiced, a little tart, and full of flavor.
Instant Pot Goat Curry
Goat Meat/Mutton Cooking Tips
- Cooking times will vary depending on age and quality of the goat meat. If the meat is not fully cooked after the pressure cook (it should be tender just like any other meat), then cover the pot, seal, and cook again for 2 minutes.
- Very rarely, goat meat can have a certain smell (I’ve only experienced this a few times). In this case, submerge the goat meat in boiling water for 3-4 minutes. Then cook as you normally would.
If you try it, be sure to leave a comment or tag me on Instagram! Hearing from you makes my day.
More Instant Pot-Friendly Recipes:
Instant Pot Goat Curry
- 1 medium onion roughly cut
- 5 cloves garlic
- ½ inch piece ginger
- 2-3 tbsp neutral oil
- 1 tbsp ghee
- 1 to 1+1/3 lbs around 600 g bone in mutton (goat meat)
- 1 large tomato
- 1 green chili pepper such as Serrano
- 1 tbsp + 1 tsp apple cider vinegar
- 1 tsp kosher salt or more to taste
- ½ tsp turmeric powder
- 1 green bell pepper cubed
- 1 tsp freshly ground black pepper
- 1/2-1 tsp chaat masala
- 1 tsp lemon juice
- Using the pulse setting, finely chop onion, garlic, and ginger in a food processor.
- While the onions are cooking, pulse to finely chop the tomato and green chili pepper in the food processor and set aside.
- Add the goat meat to the Instant pot and sauté for 4-5 minutes or until it changes color.
- Add the chopped tomato mixture, apple cider vinegar, salt, and turmeric powder. Mix well to combine and submerge the meat in the liquid as much as possible.
- Press the Cancel button to turn off the Instant Pot. Secure the lid and set the pressure release to Sealing. Select the Meat/Stew Pressure Cook setting and set the timer for 25 minutes on High pressure.
- Once finished, use a tong or wooden spoon to move the Pressure Release to Venting to manually release the pressure.
- Open the pot and select Sauté setting on More. Let the remaining moisture evaporate for about 5-6 minutes, then add the green bell pepper and sauté for another 5 minutes or until the curry cooks down and turns glossy. Stir only as necessary to allow the moisture to evaporate.