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.