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 tbsp + 1 tsp apple cider vinegar
- 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 tsp kosher salt or more to taste
- ½ tsp turmeric powder
- 1/2 cup water
- 1 green bell pepper cubed
- 1 tsp freshly ground black pepper
- 1/2-1 tsp chaat masala optional
- 1 tsp lemon juice
- Using the pulse setting, finely chop onion, garlic, and ginger in a food processor. You may also manually chop them and crush the garlic and ginger. If so, add the garlic & ginger after 5-6 minutes.
- Select the high Sauté setting on the Instant Pot. Once hot, add the oil, ghee, and chopped onion mixture and sauté until the onion is translucent, 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 and most of the moisture has evaporated.
- Press the Cancel button to turn off the Instant Pot. Add the chopped tomato mixture, apple cider vinegar, salt, turmeric powder, and water. Mix well.
- Secure the lid and set the pressure release to Sealing. Select the Pressure Cook setting and set the timer for 15 minutes on high pressure.
- Once finished, carefully move the Pressure Release to Venting to release the remaining steam.
- Open the pot and select Sauté setting again. Let the remaining moisture evaporate for about 5-6 minutes, then add the green bell pepper and sauté for another 5 minutes. 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, chat masala (if using) and lemon juice. Taste and adjust seasonings if desired. Serve with naan, paratha, roti, or rice.