Saucy, savory, and spicy INSTANT POT CURRY GOAT makes a great dinner centerpiece for any occasion. This hassle-free and mess-free dish gives you just the right amount of heat you need to make a lively feast. Let the flavor of the sauce and the tenderness of the goat meat give you an evening you won’t forget.
Whether it’s my friends or family coming over, this Instant Pot Curry Goat never fails to blow my guests away. It’s not just the sauce that carries the whole meal but also the natural flavor of the goat meat.
I always prepare a little too much so that my guests can take some home for their family. If you haven’t tried curried goat before, here’s a quick and easy recipe that you can make at home this coming Christmas or New Year’s without almost lifting a finger!
Curry Goat Made in an Instant Pot
A delicious dish such as curry goat usually takes up a lot of time, kitchen space, and attention. Similar to this Jamaican Curry Goat, this instant pot dish has all the flavors you love. The only difference is that you can sit back and relax while your dish cooks perfectly.
Instant Pots have a wide variety of cooking presets that control the cooking time, pressure, and temperature. This is super helpful in tenderizing goat meats since these are often leaner than beef or pork. You won’t really have to worry about overcooking your dish because it automatically goes to keep warm once it’s done.
I said it before, and I’ll say it again, Instant Pots are lifesavers!
It takes away the hassle and mess of cooking while keeping the flavors and textures that we know and love. I could talk all day about instant pots but thinking about the curry goat makes my mouth water. S let’s get going!
Instant Pot Curry Goat Recipe
This hassle-free Instant Pot Curry Goat recipe uses flavorful ingredients which will be evident in the sauce. The great part about this recipe is that as the meat cooks, the sauces and flavors seep into the meat. This helps it become more tender and flavorful! Already excited?
Here’s everything I used for this easy recipe:
- Goat meat
- Cooking oil
- Sliced onion (Here’s a few tips on How to Cut an Onion)
- Minced garlic
- Minced ginger
- Green onions (check these helpful tips on How to Cut Green Onions)
- Water or meat broth
- Tomato paste
- White pepper
- Curry powder (Homemade HERE)
- Scotch bonnet pepper
- Bouillon powder
Now, don’t get intimidated by the recipe list, I assure you that it’s going to be super easy and hassle-free. The only thing you have to worry about is what to do with your extra time. 😉
How to Jazz It Up
Of course, you can do some twists and jazz to this recipe to make it your own. I tried adding in some ingredients to tweak the flavors of this recipe to match different preferences.
Milk or Coconut Milk
If you find that the dish is too spicy you can add milk to the recipe to tone it down a bit. However, be careful with adding too much milk as it can make the sauce too thick. When this happens in the instant pot curry goat, the sauce could get frothy. Trust me, you don’t want that.
Cumin, Turmeric, and Chili powder
On the other hand, you could add cumin, turmeric powder, chili powder, paprika, and cayenne pepper for more heat. Adding in garam masala gives you more impact in terms of flavor. This mix will surely raise the flavorful heat of the whole dish.
Carrots and Green Peas
Want to add more veggies into the mix? Try adding some carrot chunks and green peas to also liven up the colors.
Can you Freeze Curried Goat?
Oh yes, you can! Wait for the Instant Pot Curry Goat to cool down to room temperature before placing it in an airtight container. This will lower the chances of moisture buildup that could potentially ruin the dish.
Freezing the instant pot curry goat gives time for the meat and the veggies to marinate in the sauces. This means that the flavors can penetrate the dish down to the core thus making the flavors more intense.
Freezing the dish will give it three months of shelf life before the quality declines. However, this will be less if you used milk or coconut milk to adjust the flavor.
What to Serve with Curry Goat?
This Instant Pot Curry Goat recipe is undoubtedly flavorful which is why plain tasting side dishes go well with it. Luckily, there are a lot of plain tasting dishes we could make to pair with it. Here are my top picks on what to serve with this dish.
More Easy Goat Recipes
How to Make Instant Pot Curry Goat
Season goat with 2 tablespoons of curry, salt, and pepper. Set aside.
Press the “Saute” function on your instant pot. Heat oil and brown the goat meat. You can do so in batches. Set aside. Add the onions, garlic, ginger, green onions, thyme, stir for about a minute. Then add in the rest of the curry, stir for about 1-2 minutes.
Pour in the water or meat broth and thoroughly deglaze the instant pot. Add the tomato paste and stir. Add meat, potatoes, scotch bonnet pepper and bouillon powder, salt and pepper.
Close the Instant Pot and set the knob to seal. Pressure cook on high for 30 minutes. Let it release pressure naturally for 10 minutes. And then manually release the rest of the pressure. Set the instant pot back to saute to let the soup thicken to the desired consistency. You may adjust the thickness of soup with water or stock.
Watch How To Make It
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Instant Pot Curry Goat
- 2 - 2 ½ pounds goat meat (cut in chunks)
- ¼ cup cooking oil
- 1 medium sliced onion
- 2 teaspoons minced garlic
- 1-2 teaspoons minced ginger
- 2 sliced green onions
- 1-2 teaspoons fresh thyme
- 4-5 tablespoons curry powder
- 2 cups water or meat broth
- 1 tablespoon tomato paste
- 3 medium potatoes
- 1 scotch bonnet pepper , adjust to suit taste buds or replace with any hot pepper
- 1 tablespoon bouillon powder , optional
- salt to taste
- 1 teaspoon white pepper
- parsley for garnish
- Season goat with 2 tablespoons of curry, salt, and pepper. Set aside.
- Press the “Saute” function on your instant pot. Heat oil and brown the goat meat. You can do so in batches. Set aside.
- Add the onions, garlic, ginger, green onions, thyme, stir for about a minute.
- Then add in the rest of the curry, stir for about 1-2 minutes.
- Pour in the water or meat broth and thoroughly deglaze the instant pot.
- Add the tomato paste and stir.
- Add meat, potatoes, scotch bonnet pepper and bouillon powder, salt and pepper.
- Close the Instant Pot and set the knob to seal.
- Pressure cook on high for 30 minutes.
- Let it release pressure naturally for 10 minutes. And then manually release the rest of the pressure.
- Set the instant pot back to saute to let the soup thicken to the desired consistency. You may adjust the thickness of soup with water or stock.
Tips & Notes:
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.