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Instant Pot Curry Goat

Goat meat isn’t extremely common here in the U.S., but it is pretty popular almost everywhere else in the world. Person for person, more people are eating goat on this planet than any other meat.

It turns out that all these goat-eaters are on to something. Goat meat is kind of a powerhouse when it comes to nutritional value. It contains more protein per serving than beef, and boasts high levels of iron and potassium.

The only caveat is that in order to get ultra-lean goat meat nice and tender, you have to cook it for a loooong time. That’s were the Instant Pot (or pressure cooker) comes to the rescue. Instead of making it an all-day affair, you can have tender goat ready to eat in about an hour.

Instant Pot Curry Goat is a recreation of a classic Caribbean dish. With just a few choice ingredients, you can create some really substantial flavor. Serve this on top of some riced cauliflower, and you’ve got one hearty and nutritious meal.

If you’re having trouble finding goat meat (try an international farmers market), try substituting lamb or beef stew meat (bone-in, if possible) in this recipe.

Season Goat Meat

First season the goat meat with a tablespoon of curry powder and some salt and pepper.

Browning Goat

Turn your Instant Pot on “Sauté” and add a couple tablespoons of coconut oil. Working in batches, brown the goat meat on all sides.

Onions In the pot

Add in a chopped onion, one seeded and minced Scotch Bonnet pepper and six minced cloves of garlic. Cook until the onion starts to get tender, 4-5 minutes.

Browning tomato paste and curry

Add two tablespoons of curry powder and one tablespoon of tomato paste to the pot. Cook until everything starts to brown, about 2-3 minutes.

Pour in one cup of chicken stock and use a spoon to deglaze the bottom of the pot.

Adding Thyme

Add the goat back in to the pot along with a few sprigs of thyme. Lock the lid, and set the Instant Pot on high pressure for 40 minutes.

Reducing Curry Goat

Once the timer goes off, allow the pressure to release naturally. Removed the lid, turn the Instant Pot back on “Sauté”, and simmer until the liquid has thickened and reduced by half, about 5-10 minutes.

Instant Pot Curry Goat

Garnish with green onions and season with salt and pepper to taste before serving. Enjoy!

Instant Pot Curry Goat
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5 from 6 votes

Instant Pot Curry Goat

Total Time 1 hour 20 minutes
Servings 6


  • 3 pounds bone-in goat meat cubed
  • 1 large onion diced
  • 6 cloves garlic minced
  • 4-5 sprigs fresh thyme
  • 1 Scotch bonnet pepper seeded and minced (optional)
  • 3 tablespoons curry powder divided
  • 1 cup chicken stock
  • 1 tablespoon tomato paste
  • 2 tablespoons coconut oil
  • green onions sliced
  • sea salt
  • black pepper


  • Place the goat meat in a large mixing bowl and season with 1 tablespoon curry powder, a large pinch of salt and a pinch of black pepper.
  • Turn the Instant Pot on the "Sauté" setting and add the coconut oil. Working in batches, brown the goat meat on all sides. Transfer to a plate.
  • Add the onion, pepper, and garlic to the pot. Cook until the onion is tender, about 4-5 minutes.
  • Stir in the tomato paste and remaining two tablespoons of curry powder. Cook until aromatic and brown, about 2-3 minutes.
  • Pour in the chicken stock and use a spoon to scrape the bottom of the pot. Add the goat back in along with any accumulated juices. Add in the thyme. Lock the lid and set the Instant Pot on "Pressure Cook" for 40 minutes.
  • Allow the pressure to release naturally. Remove the lid, turn the Instant Pot back on to "Sauté." Simmer for 5 -10 minutes until the liquid has thickened and reduced by about half.
  • Season with salt and pepper to taste and garnish with green onion before serving.
Tried this recipe?Mention @sophisticatedcaveman or tag #sophisticatedcaveman on Instagram!

The ingredient or equipment sections above may contain affiliate links to products that I personally use or recommend!

Instant Pot Curry Goat brings a time-saving twist to this classic Caribbean dish with unforgettable flavor. Paleo, Whole30, & Gluten-free.

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Recipe Rating


Friday 7th of May 2021

It was delicious. I recommend it highly.


Friday 11th of December 2020

I love this, and make it often! I have made it with goat, lamb, oxtails and short ribs. You can also make it with chicken if you reduce the cook time. YUM. My wife likes me to up the vegetable quotient. It is great with sweet potato and carrots, or after the pressure cooking, put in some spinach or green beans.

The Sophisticated Caveman

Thursday 31st of December 2020

Ooh yum! I love the addition of sweet potato!

Patty Daley

Friday 4th of December 2020

Hi! Thanks for this recipe. I made it in a snap after a busy day. SOOOOOOO delish! Thanks again!

Daniel Belk

Tuesday 3rd of November 2020

Mad this at the weekend and it’s amazing. My only issue was the servings. It says serves 6, I assume that’s if 4 of them are watching the other 2 eat. Either way the food is bloody amazing.


Sunday 11th of October 2020

Hi My wife is Nigerian, grew up on goat. She says it tastes “Nigerian” and I love it!

The Sophisticated Caveman

Wednesday 21st of October 2020

Nice!! So glad to hear that you both enjoyed it!!