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.

Bowl of Instant Pot Goat and Bell Pepper Curry garnished with cilantro on top of a white plate with naan and lemon wedges.

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Authentic Flavor, Only Easier

I often think of my sister when I create recipes for this site. I try to post recipes that she’ll be able to follow with ease, recipes she can turn to, yet be blown away by. Because if she can rely on my recipes, then you can rely on my recipes.

So when I realized she finds my pressure cooker Aloo Gosht recipe intimidating (i.e. it includes traditionally pressure cooking goat..my bad), I knew I had to get a simpler, Instant Pot goat curry recipe to the blog stat.

This goat & bell pepper curry tastes much more complicated than it is to make. There’s very little manual chopping in this recipe (the food processor is doing most of the work).

Omit the green bell pepper if you don’t have it or don’t like it. Though I use chaat masala when making this, I’ve made it optional because I didn’t want to deter anyone from making this recipe and it’s still wonderful without it. Freshly ground black pepper to finish off the dish is a must!

Close up of a bowl of Instant Pot Goat and Bell Pepper Curry on top of a white plate with naan and lemon wedges.

How To Cook Goat Meat Perfectly

Goat meat lends something special to a meal. It’s rich in flavor, healthier (as in leaner, protein and iron-rich, less industrialized), and I find it tastier than beef and lamb. Here are two tips to prepare goat meat:

  1. 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.
  2. 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.
Picking up some Instant Pot Goat and Bell Pepper Curry with a piece of naan.

This Instant Pot Goat curry is inspired by my dear friend Becky’s Mutton Tikka. When I first tried her recipe, I was in awe of how such a simple dish could be so full of flavor. I translated her recipe to this quicker, Instant Pot version.

If you try it, be sure to leave a comment or tag me on Instagram! Hearing from you makes my day.

What To Serve With Instant Pot Goat And Bell Pepper Curry

This this dish is on the drier side, it pairs well with bread such as roti or naan. That said, it’ll also be wonderful with rice.

More Instant Pot-Friendly Recipes:

Easy Pakistani Haleem Recipe (Instant Pot)
Instant Pot Butter Chicken
Easy Instant Pot Nihari
Instant Pot Chana Pulao

Bowl of Instant Pot Goat and Bell Pepper Curry garnished with cilantro on top of a white plate with naan and lemon wedges.
4.60 (5 ratings)

Instant Pot Goat Curry

Yield: 4 servings
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
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.
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Ingredients 

  • 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 (~600 g) bone-in goat meat, mutton
  • 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

Instructions 

  • Using the pulse setting, finely chop onion, garlic, and ginger in a food processor.
  • Select the Sauté – More/High setting on the Instant Pot. Once Hot, add the oil, ghee, and chopped onion mixture and sauté until the onion is lightly golden, about 5-6 minutes.
  • 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/High. 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.
  • Press the cancel button to turn off the Instant Pot. Mix in the black pepper, chaat masala (if using) and lemon juice. Taste and adjust salt seasonings for spice and tartness. Serve with naan, paratha, roti, or rice.

Notes

The type of goat meat will affect the cooking time. If, after 25 minutes of pressure cooking, the goat meat is not yet cooked, cover and pressure cook again for 5 minutes.
Calories: 181kcal, Carbohydrates: 7g, Protein: 10g, Fat: 13g, Saturated Fat: 4g, Cholesterol: 33mg, Sodium: 609mg, Potassium: 309mg, Fiber: 2g, Sugar: 3g, Vitamin A: 380IU, Vitamin C: 32mg, Calcium: 26mg, Iron: 1mg
Author: Izzah Cheema
Course: Main Course
Cuisine: Indian, Pakistani