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Goat Curry in a Hurry (Instant Pot Recipe)

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What’s better than slow cooked goat curry? Goat curry that tastes slow cooked but is actually made in a fraction of the time! Thanks to the instant pot, you can now make goat curry in a hurry 😉

Goat Curry - authentic Indian recipe by myheartbeets.com

It’s kind of surprising to me that one of my most popular recipes on the blog is my slow cooker goat curry. I honestly had no idea that so many of you eat and enjoy goat meat. I absolutely love it and it really makes me happy to see that you all do too! I make my goat curry all the time and while it’s definitely worth the wait… I’m an impatient girl.

I want a big bowl of goat curry that tastes slow cooked… BUT I want it fast. I like my curry… in a hurry.

Since I want dinner on the table ASAP, I figure you guys do too – which is why I’m sharing my recipe for goat curry made in an Instant Pot, an electronic pressure cooker. If you don’t have an Instant Pot, I’m sure a regular pressure cooker will work just fine. The reason I love the Instant Pot is because I can saute the aromatics (onion, garlic, ginger, spices) and cook the curry all in one pot. It’s an amazing device that makes clean up a breeze.

Goat Curry - authentic Indian recipe by myheartbeets.com

To make this goat stew even more comforting, I cut some potatoes in half and added them to the pot. It’s one of my favorite recipes to make during the colder months.

Make this the perfect meal by serving it with these tangy spiced potatoes also made in an Instant Pot and Indian flatbread or basmati rice.

A review of the rotimatic - roti making machine

Can’t wait to hear what you think of this!

Print
Goat Curry - authentic Indian recipe by myheartbeets.com

Goat Curry in a Hurry (Instant Pot Recipe)

★★★★★ 4.7 from 26 reviews
  • Author: Ashley Thomas
Print Recipe

Ingredients

  • 2 tablespoons oil of choice (I like avocado oil)
  • 2 pounds bone-in goat (or lamb) pieces (shoulder or leg)
  • 2 onions, diced
  • 1 ½ inch knob fresh ginger, minced
  • 3 cloves garlic, minced

Spices

  • 2 (14 ounce) cans organic diced tomatoes
  • ½ cup water
  • ½ pound potatoes (leave whole), optional

Instructions

  1. Press the sauté button on the Instant Pot, and add the oil and goat meat to the pot. Once the outside of the meat begins to brown, add the onion, garlic, ginger and spices. Stir-fry for 2-3 minutes.
  2. Pour in the diced tomatoes, water and potatoes if using.
  3. Secure the lid, close the pressure valve and cook for 45 minutes at high pressure.
  4. Allow the pressure to release naturally.
  5. If you’d like for the dish to have a thicker consistency, press the sauté button to reduce or boil off extra liquid.

Like this recipe? Then check out my cookbook: Indian Food Under Pressure for more Indian Instant Pot Recipes!

Looking for more Instant Pot Recipes? Try these:


Comments

          • Wow, you must have an Amazing Walmart! The Walmarts in my state have neither goat nor lamb! The only places around me that have it are Middle Eastern grocery stores. The quality is fantastic, though.

            (For those of you who have a similar problem finding goat, check the Middle Eastern stores out! Most decent sized cities have at least one. Even my relatively small southern city of <200k people has 2 or 3. Also, most Whole Foods stores have lamb, though not goat.)

            Reply

  2. Hi! I only recently learned about the instant pot and I have yet to add it to my list of kitchen gadgets. For now, I only have a slow cooker. I imagine this could be done that way too. If you have any pointers aside from sautéing prior to putting it in the slow cooker, please let me know. I honestly have never had goat that I liked, but I hope your recipe knocks it out of the park!

    Reply

  3. Yum. I’ll be trying this recipe tonight with lamb in my Instant Pot. I wish that the were more Indian curry recipes for Instant Pot. I cannot wait to use this new kitchen gadget more often.

    Reply

    • Hey Kseniya, there’s and Instant Pot for Indian Cooking Facebook group that has lots of Indian curry recipes too! The only problem is, sometimes there’s not the exact amount of ingredients needed etc… That is why I prefer this blog and it is actually where I learned about this fantastic website (myheartbeets!) Someone was praising it so i decided to check it out! Thanks My Heart Beets… I enjoy your humor as a fellow millenial Indian girl… and your recipes are awesome! I tried the butter chicken which came out great, and I can’t wait to try this one out too bc I’ve been hankering for some mutton. I’m assuming I can use this recipe with mutton too though instead of goat?

      Reply

  4. Thanks for this recipe. I have recently got an Instant Pot and can’t wait to cook this recipe. How do I turn this into goat biryani? M family loves goat biryanyi.

    Reply

  5. I’ve made the regular version about three times. Once we actually had little goat chops and it was amazing! I tried buffalo but it was too dry. I like to use 1 lb. of lamb and 1 lb. of beef stew meat. I always add vegetables to my stew. The last time I made it I added green tops from, I think the daichon radish. That particular batch fermented with a kind of vinegary flavor, so sadly we tossed the leftovers. I wonder if this has ever happened to anyone else? I make stews all the time with veggies and have never had this happen before. Thoughts?

    ★★★★★

    Reply

  6. We made this tonight and loved it! Just wondering though….do you really only do 1/2 lbs of potatoes? I had two russet potatoes and they weighed more than 1/2 lbs just the two of them. Any reason we couldn’t add more?

    ★★★★★

    Reply

  7. Hi, this came out really nicely, more sauce than I imagined, was it 2 x 14 ounce cans or 14 ounce in total of Tomatoes?

    As it came out it gives a lot of servings for the cost, really nice.

    ★★★★★

    Reply

    • Glad to hear you liked it! The recipe calls for 2 cans of diced tomatoes, so 28 ounces total. If you want to reduce the sauce, just hit the “saute” button once it’s done cooking to boil off extra liquid.

      Reply

  8. Such a fabulous recipe. We made it with lamb and a nighshade free version by, substituting grated 1.5 lbs butternut squash for the tomato + 1/4 C ACV; and parsnips for the potato. I also used ground spices instead of whole. Thank you for the awesome recipe with easy to follow Instant Pot instructions!

    ★★★★★

    Reply

  9. We used lamb (leg, bone in) and substituted grated butternut squash and cubed parsnips for the nightshades (tomato and potato) and substituted white and black pepper for the paprika and chili (also nightshades.) it might have a slightly sweeter flavor due to our substitutions, but it’s all the rest of your spices in the ratios you’ve listed that make it so fantastic and tasty, so the substitutions worked perfectly well. The instructions were very easy to follow (my hubs actually made it!)

    Thank you for this AWESOME recipe.

    ★★★★★

    Reply

  10. Hi, I just got an instant pot and this was the first meal i cooked in it. Im not sure if i did something wrong but it was more soupy than i expected. The flavor was great but i’m accustomed to Indian curries having a thicker consistency, did I do something wrong?

    ★★★★★

    Reply

    • Hi Andy! Meat releases water as it cooks and that water content can vary so that’s probably why – once the curry is done, remove the lid and press the “saute” button to reduce the liquid until it reaches the consistency you prefer. I hope that helps! Let me know how this works for you!

      Reply

      • I’m sorry, I don’t know how i missed the sauté comment in the earlier post. I dumped it all (what was left) back in the pot a day later and put it on sauté till it reduced. It came out amazing, all the flavors intensified and came together.. Thank you 🙂

        ★★★★★

        Reply

  11. Hi, made this today and while it taste great, the curry came out more like a stew than a curry. I followed the directions – any idea what i may have done wrong?

    ★★★★

    Reply

  14. I added a squeeze of lemon to the end and it was delicious! Thanks for this amazing recipe!

    ★★★★★

    Reply

  15. This today with fresh tomatoes and it turned into a big watery mess. How did you avoid that in your steps

    Reply

  17. Awesome! We found goat meat at a Middle Eastern market, followed the recipe exactly except we used closer to 1 lb of Yukon gold potatoes and cooked for 1 hour under pressure. It smelled fantastic the whole time. After removing the lid after pressure cooking, it looked a bit watery, but the favor was perfect and we ate it straight away with basmati rice and flat bread. Would not change a thing. What an excellent recipe! So easy and so delicious.

    ★★★★★

    Reply

  18. Honestly if you have a cookbook and this is ur full time job like be considerate for those that are just starting out. Why would you not add important details to the recipe like cook on manual? Wait 20ish minutes for natural release. I am just so frustrated after making this, it was such a dinner fail. Please add more details to ur recipes, I just know not to follow ur recipes from now on. I did not have a good experience. I chose this goat curry recipe over mumsicle kitchen based on these reviews under this recipe, people are giving it 5 stars and raving about it, but now it makes sense you only selectively approve comments to be shown that are raving. These comments like mine of course aren’t going to be featured on ur recipe on ur website, makes the whole thing such a misleading recipe. I don’t know how you ever will have any success in your business if your not honest with ur feedback.

    Reply

    • Hi Kiran, I’m sorry this didn’t work out. If you have questions now or in the future, I am happy to help you via the blog, email or on social media. Sometimes it takes me a little while to reply because I’m also a stay-at-home mom and I consider that (not my blog) my main job. I write the directions this way because all Instant Pot models are different. For example, my Instant Pot Ultra does not have a “manual” button. Also, for the record – I approve negative comments on my website too – I just happen to get more positive feedback than negative, thankfully. Best, Ashley

      Reply

  20. Made this tonight with lamb and it was delicious!! I used the sauté mode to reduce the amount of gravy-it was perfect!

    ★★★★★

    Reply

  21. Sorry if this is an obvious question, but how do I manage the meat? Do I cut some pieces off the shoulder and just cook the pieces, do I just put the shoulder/leg in whole and cut the pieces later or do I cut the meat off the bone and also add the bone? Thanks.

    Reply

    • Hi Jules! When you buy it, ask the butcher to cut the pieces up for you – they usually have a special saw/machine to cut through the bone (I watch my butcher do it and it takes him less than a minute) or if you buy it frozen from an Indian grocery store then it’s usually already cut with the bone. If you’ve already bought a whole piece of meat then just remove the meat from the bone and cut the meat into smaller pieces – then add the meat pieces and the bone to the pot. Hope that helps! Let me know what you think of it 🙂

      Reply

  22. I’m actually trying this recipe as we speak and it’s my first time using the instant pot. Do I keep it in the sauté setting the entire time? Once everything Was added after 30 min the instant pot just shut off. Help

    Reply

    • Hi Arza, once you’re done sautéing in step 1, then you’ll need to pressure cook the goat. So press the “manual” or “pressure cook” button on your IP and set the time to 45 minutes. Hope that helps!

      Reply

  23. can you use frozen goat this way and brown the onion with the spices, then add the goat and the can of tomatoes?

    Reply

  24. Hi! This looks fantastic! I wasn’t able to find bone in meat. Should I adjust the cooking time for chunks of meat without a bone? Or should it still cook for 45 minutes? The meat is a little fatty! So excited to try this!

    Reply

    • Cathlin, you can probably reduce the cook time to 30 minutes – if the meat isn’t tender, then just cook it for another 10 but I think it’ll be fine. Let me know what you think! 🙂

      Reply

  25. Hi Mam,

    I planning to buy instant pot and debating between LUX and Duo Version (which has setting for Low and High pressure).
    With Indian cooking /curries in mind – which one do you recommend ? do we need the one with pressure control ?

    Appreciate your response!!

    Thanks

    Reply

  26. Hi there – if I half the recipe (cooking for two) other than taking half the ingredients how long would the cooking time be instead?

    Reply

  29. I made this last week but felt the tomato portion was far too much for our liking. If we cut back the tomato portion how do we adjust the cook time and water content?

    ★★★★

    Reply

  30. You tag this recipe as keto, but it is still a bit too carb heavy for me. 2 onions is about 20g carbs. 28 oz of diced tomatoes is another 28g carbs. With incidental carbs (assuming no potatoes) and 4 services, that gives this about 12g of net carbs per serving. What else could substitute for the sugary tomatoes? How would the recipe be adjusted for that or using onion powder instead of onion?

    ★★★★

    Reply

    • Hi Ethan, it is under the low carb/keto category – since everyone has different carb limits please adjust the servings according to your diet. You can try using onion powder but I haven’t tried it this way – if I do, I will be sure to update the recipe. Thanks for the feedback!

      Reply

      • Great recipe, but 2 cans of chopped tomatoes made it tasted too much like tomato stew and not curry. I still enjoyed it! I might just use 1 can of tomatoes. The potatoes melted into a mushy pieces into the stew so i would add it at the end.

        ★★★★

        Reply

    • They will definitely be soft, you can leave them whole too if you’d like. Or you can wait until it’s done then add chopped potatoes and pressure cook for 5 more mins.

      Reply

  33. I cook my goat meat in a regular pressure cooker for no more than 15-20 minutes. Will cooking them for 45 minutes in the IP over-cook the meat?

    Reply

    • 45 mins always works for me, but you can try it out for less time if you’d like – and then always add more time if you decide it needs to be cooked further. Hope that helps!

      Reply

  34. Tried it… It was great. Now I’m making double the portion. Does the pressure cook time change?

    ★★★★★

    Reply

    • Alex, that’s great to hear! You can leave the cook time the same – it’ll take longer to reach pressure and that should be enough. If not though you can always just add another 5-10 mins if it’s not done.

      Reply

    • I’ve done shanks in the instant pot and while the time varies by weight/diameter, I’ve never done them for as little as 45 minutes. Usually goat stew meat (or any stew meat) is chopped into pieces much less thick than a lamb shank even at mid-shank, let alone the thick part. Plus you have a lot more connective tissue to soften in shanks.

      Most often I have mine under pressure for about 90 minutes. But I’m almost afraid to recommend one try that – cooking too long makes for a mushy mess. Maybe try 75, let sit 10, blow off steam and check. You can always put it back up to pressure another 15 or 20 if you like. It’ll be slow doing it this way, but once you get a feel for how long it takes in your pot you won’t have to do it iteratively after that.

      Reply

  39. I have always liked your recipes which are so simple and yet taste sooo goood !
    Thanks for sharing the recipes .
    I have a quick question – I really wanted to know that why are we given canned tomato as ingredients ( even in butter chicken ) and not fresh .
    Is it possible for you to provide substitutes .
    I avoid using canned and frozen as much as I can .
    Thanks so much

    ★★★★

    Reply

  40. I made this and it was GOOD! I was sceptical as it was so very easy to prepare but I have been really impressed by the outcome. I only included 1 tin of tomatoes as it was verging on too much sauce hence the 4 stars instead of 5. Thank you!

    ★★★★

    Reply

  41. Hi Ashley, thank you for posting this recipe. I’m getting ready to try it tonight.

    I’m only writing now because I noticed many commenters who don’t know where to find goat meat. Besides the Halal/Middle Eastern stores mentioned by some commenters, many Asian markets (for example, “H-Mart” in my area and others) carry goat meat as well.

    Reply

    • OKAY, reporting back after having made the recipe. I did not add potatoes but did toss in some trimmed green beans.

      Great flavor, Ashley. Thanks much again for this recipe.

      ★★★★★

      Reply

  42. Hi Ashley, I’m using mixed bone in mutton from a local halal shop. Won’t 45 mins be too much?

    Reply

  43. Hi Ashley

    I would like to double this recipe for a dinner party. If I used 4lbs of goat would I double everything? Thanks so much love you recipes!

    Iman

    Reply

  44. Hi while I am cooking lamb meat its taking 30 min for boiling and I don’t have pot .So can anyone guide me pls

    Reply

  45. Hey, I tried the recipe and it turned out great. The only feedback I have is that IMHO 45 minutes is a bit much, the meat is overcooked I think. The amount of water is also a little much, it is more of a soupy consistency.

    Thanks for your blog

    ★★★

    Reply

  46. This recipe was fantastic. There’s enough yummy sauce leftover I will just add a can of lentils and a few veggies and have another meal. Thank you!!

    ★★★★★

    Reply

  47. Delicious!
    Can this recipe be adapted to the “onion masala” concept?
    If so, how much and when would it be added?
    I made your “onion masala” and it’s so easy to use now I want to use it all the time! 😂😂

    ★★★★★

    Reply

  48. I made this for dinner tonight minus the potatoes. Fantastic!!! Next time I’m going to add just a tiny OI ch of sugar, maybe less tomato and more water. But holy cow this is great!!!

    Reply

  49. I used beef for this recipe. It didn’t turn out the way I expected it to. Too much liquid, even after sautéing and getting rid of some. The taste was more on the bland side. It was more like a American style beef stew. I’m glad I gave it a try, but I won’t be making it again.

    Reply

  50. Hi I’m making this for the second time. I also avoid nightshades so tonight am using parsnips and sweet potatoes. I will likely cook the goat for about 40 minutes do a quick pressure release and add the veggies and cook for another 5 min. Otherwise mush! Also do you put the cardamom pods and cloves in a little mesh bag. I know there’s a term for this but it escapes me at the moment!

    ★★★★★

    Reply

  51. Hi there! Was thinking of using fresh serrano and maybe grated coconut as you’ve used in your other goat curry recipes. Wondering if you think this would fit the recipe well, and if so how would it be added and in what quantity?

    Thank you so much!

    ★★★★★

    Reply

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