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.