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! Live with no regrets and make this healthy goat stew.
You may have tasted goat cheese before, but what about goat meat?
It may be quite foreign in North American or European cuisines, but it’s very popular in Indian, Middle Eastern, Mexican, African, and Caribbean cuisines.
Goat meat is more or less a healthier, stronger tasting, and more flavorful version of lamb. It’s leaner and contains less cholesterol, fat, and protein than lamb and beef. In fact, it has similar amount of protein as chicken breast!
We’re HUGE fans of lamb. This one time, we saw a bag of “bone-in goat meat for stewing” sitting right next to where we buy our lamb. We immediately jumped on it and never looked back.
Right when we got home, we started brainstorming how we should make this goat stew. After many tweaks and trials, this recipe we’ve developed right here is GOLD!
Gosh! The deliciousness of this dish is truly beyond words. With our magic Jackpot (Instant Pot), this pressure cooker stew was very well-balanced between sweet, savory, and sour. The goat stew meat was amazingly tender, flavorful, but NOT gamey. The sauce was rich with incredible depth of flavor without the taste of tomato being too overpowering.
OK! You need to stop reading right here and start making this goat stew!
Instant Pot Pressure Cooker Goat Stew Recipe Tips
If done incorrectly, goat meat can be very tough, gamey, and dry. But with our Instant Pot Pressure Cooker, we were able to cook up some of the most tender meat ever! Try it!
If you’re using non-frozen bone-in goat meat, please reduce the cooking time in the Instant Pot.
In Step 2.4, deglazing the pot simply means scraping and stirring the browned food residue from the bottom of the pot to make a “pot sauce“. Don’t worry, they’re not burnt bits. There are lots of flavors there!
Ensure to use natural release in the end as opposed to quick release, as it makes a difference to the final dish!
The goat stew will taste 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.
Optional: we like to kick the goat stew up a notch by adding roasted tomatoes at the end. Try our super simple roasted tomatoes recipe – it only takes 5 mins to prep!
How did you like the pressure cooker goat stew? Tell us about it, we want to know 😀
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- 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 cumin seeds, grounded
- A few pinches of dried rosemary
- Kosher salt
- Optional: roasted tomatoes
- Heat Instant Pot on Saute Function, wait until it says Hot on the screen
- Add 1 tablespoon of olive oil to the pot, add the frozen goat meat, add pinch of kosher salt and pepper
- Cook and sear all sides of the goat meat, add grounded cumin seed and few pinches of dried rosemary spice
- Stir occasionally for 2 minutes, remove the goat meat from the pot, set aside
- Add 1 tablespoon of olive oil to the pot, add onion, add a pinch of kosher salt and pepper
- Cook until onions are a bit soften and browned, add minced garlic, stir for 30 seconds
- Add celery and carrot, add a pinch of kosher salt and pepper, stir and cook for 2 minutes
- Add a dash of sherry wine and deglaze the pot* (see notes), allow the wine to reduce
- Add 1 cup of chicken stock and ½ cup of water, make sure the pot has been deglazed completely
- 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
- Close the lid and set to Manual for 40 minutes cook time, natural release
- (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)
- Serve this awesome dish!
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.