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A bowl of Instant Pot Goat Curry with cilantro and rice in the background

Instant Pot Goat Curry Recipe


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5 from 1 review

  • Author: Mike Vrobel
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x

Description

Instant Pot Goat Curry, Indian style. Goat meat with onions, tomato, and Indian spices are pressure cooked for 25 minutes to make this classic curry. And, you'll have tender goat meat in under an hour of total cooking time, thanks to the pressure cooker.


Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 2 pounds goat meat, cut into -inch cubes
  • 1 teaspoon fine sea salt
  • 4 green cardamom pods
  • 1 cinnamon stick
  • 1 medium red onion, thinly sliced
  • 1-inch piece of ginger, peeled and minced
  • 3 cloves garlic, minced
  • ½ teaspoon fine sea salt
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • ½ teaspoon cayenne pepper (optional - see heat levels)
  • 1 cup of water or chicken broth (preferably homemade chicken broth or low-sodium chicken broth)
  • 1 teaspoon fine sea salt
  • 15-ounce can of crushed tomatoes
  • Minced cilantro as a garnish (optional)

Instructions

  1. Sear the goat in two batches: In an Instant Pot set to Sauté mode - high (or medium-high heat in a stovetop PC), heat the vegetable oil until it starts to shimmer, about 3 minutes. While the pot heats, sprinkle the goat cubes with 1 teaspoon salt. Add ½ of the goat to the pot in a loose single layer and sear until well browned on one side, about 3 minutes. (Don't crowd the pot, or the goat will steam, not brown). Transfer the browned goat to a bowl, add the remaining goat to the pot, and sear until browned on one side, about 3 more minutes. Transfer the browned goat to the bowl.
  2. Toast the spices and sauté the aromatics: Add the cardamom pods and cinnamon stick to the oil in the pot and sauté for 1 minute. Add the onion, ginger, and garlic and sprinkle with ½ teaspoon salt. Sauté until the onions soften, about 5 minutes, occasionally scraping the bottom of the pot with a flat-edged wooden spoon to loosen any browned bits of goat. Make a hole in the center of the onions and add the curry powder, turmeric, coriander, garam masala, and cayenne pepper. Let the ground spices toast for 1 minute, then stir them into the onions.
  3. Everything into the pot:  Pour in the chicken broth or water, and stir in the teaspoon of fine sea salt. Scrape the bottom of the pot again to release any browned bits of onion or spices. Stir in the browned goat and any juices in the bowl. Pour the crushed tomatoes over the top of the goat.
  4. Pressure cook the curry for 25 minutes with a natural pressure release: Lock the lid on the pressure cooker. Cook at high pressure for 25 minutes in an Instant Pot or other electric pressure cooker (Use Manual, Pressure Cook, or Pressure Cook - Custom mode in an Instant Pot) or for 20 minutes in a stovetop PC. Let the pressure come down naturally for about 20 more minutes. (If you're in a hurry, you can quick release any remaining pressure after 15 minutes.)
  5. Serve: Remove the lid, tilting it away from you to avoid the hot steam. Serve with rice, and enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Sunday Dinner
  • Method: Pressure Cooker
  • Cuisine: Indian