Instant Pot Pressure Cooker Goat Stew
Recipe type: Dinner, Lunch, Main Course, Stew
Prep time: 
Cook time: 
Total time: 
Serves: 2 - 4
A must-have pressure cooker stew in your Instant Pot recipes collection! Amazingly tender, moist, and flavorful bone-in goat meat, stewed in rich tomato sauce full of depth. So satisfying and delicious!
  • 500 grams frozen bone-in goat meat (cubed)
  • 1 rib celery, chopped
  • 1 carrot, chopped
  • 3 cloves garlic, minced
  • 1 small onion, roughly chopped
  • 120 ml tomato paste
  • A dash of sherry wine or balsamic vinegar
  • 1 cup chicken stock
  • ½ cup water
  • 2 tablespoons olive oil, divided
  • 1 tablespoon [easyazon_link identifier="B000JMBECW" locale="US" tag="nomrec-20" localize="y"]cumin seeds[/easyazon_link], grounded
  • A few pinches of [easyazon_link identifier="B000WR2OFK" locale="US" tag="nomrec-20" localize="y"]dried rosemary[/easyazon_link]
  • Kosher salt
  • Pepper
  • Optional: roasted tomatoes
  1. Heat [easyazon_link identifier="B00FLYWNYQ" locale="US" tag="nomrec-20" localize="y"]Instant Pot[/easyazon_link] on Saute Function, wait until it says Hot on the screen
Step 1 Cook Goat Meat (8 mins)
  1. Add 1 tablespoon of olive oil to the pot, add the frozen goat meat, add pinch of kosher salt and pepper
  2. Cook and sear all sides of the goat meat, add grounded cumin seed and few pinches of dried rosemary spice
  3. Stir occasionally for 2 minutes, remove the goat meat from the pot, set aside
Step 2 Cook Vegetables (5 mins)
  1. Add 1 tablespoon of olive oil to the pot, add onion, add a pinch of kosher salt and pepper
  2. Cook until onions are a bit soften and browned, add minced garlic, stir for 30 seconds
  3. Add celery and carrot, add a pinch of kosher salt and pepper, stir and cook for 2 minutes
  4. Add a dash of sherry wine and deglaze the pot* (see notes), allow the wine to reduce
Step 3 Final Stage (45 mins)
  1. Add 1 cup of chicken stock and ½ cup of water, make sure the pot has been deglazed completely
  2. Stir in the tomato paste, mix well, add the goat meat back to the pot, make sure the meat is spread out soaked in the sauce
  3. Close the lid and set to Manual for 40 minutes cook time, natural release
  4. (Optional) Add roasted tomatoes to the final dish - please taste and add more kosher salt (I added 2 pinches of Kosher salt at the end to completely balance the dish)
  5. Serve this awesome dish!
*Deglaze the pot: scrape and stir the browned food residue from the bottom of the pot to make a sauce (they are not burnt bits, lots of flavors there!)

I like to add salt and pepper after adding almost every ingredient. I also have a habit of tasting the food along each step to ensure they are seasoned perfectly.

You may think the goat stew tastes good after the natural release, but 2 pinches of kosher salt truly enhance the whole stew to another level. Try it! Please add the salt slowly so you don’t over-season it.

Tightly pinch the dried herbs and rub them against your fingers as you sprinkled them on the food. This will help “activate” the flavors of the herb.
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