Instant Pot Goat and Bell Pepper Curry
This easy Instant Pot Goat and Bell Pepper curry is a Pakistani-style mutton recipe that requires little prep time and minimal ingredients you probably have on hand! It’s perfectly spiced, a little tart, and full of flavor.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 medium onion (roughly cut )
- 5 cloves garlic
- ½ inch piece ginger
- 2-3 tbsp neutral oil
- 1 tbsp ghee
- 1 to 1 1/3 lbs bone-in goat meat (mutton)
- 1 large tomato
- 1 green chili pepper such as Serrano
- 1 tbsp + 1 tsp apple cider vinegar
- 1 tsp kosher salt (or more to taste)
- ½ tsp turmeric powder
- 1 green bell pepper (cubed)
- 1 tsp freshly ground black pepper
- 1/2-1 tsp chaat masala
- 1 tsp lemon juice
Instructions
- 1
Using the pulse setting, finely chop onion, garlic, and ginger in a food processor.
- 2
Select the Sauté - More/High setting on the Instant Pot. Once Hot, add the oil, ghee, and chopped onion mixture and sauté until the onion is lightly golden, about 5-6 minutes.
- 3
While the onions are cooking, pulse to finely chop the tomato and green chili pepper in the food processor and set aside.
- 4
Add the goat meat to the Instant Pot and sauté for 4-5 minutes or until it changes color.
- 5
Add the chopped tomato mixture, apple cider vinegar, salt, and turmeric powder. Mix well to combine and submerge the meat in the liquid as much as possible.
- 6
Press the Cancel button to turn off the Instant Pot. Secure the lid and set the pressure release to Sealing. Select the Meat/Stew Pressure Cook setting and set the timer for 25 minutes on High pressure.
- 7
Once finished, use a tong or wooden spoon to move the Pressure Release to Venting to manually release the pressure.
- 8
Open the pot and select Sauté setting on More/High. Let the remaining moisture evaporate for about 5-6 minutes, then add the green bell pepper and sauté for another 5 minutes or until the curry cooks down and turns glossy. Stir only as necessary to allow the moisture to evaporate.
- 9
Press the cancel button to turn off the Instant Pot. Mix in the black pepper, chaat masala (if using) and lemon juice. Taste and adjust salt seasonings for spice and tartness. Serve with naan, paratha, roti, or rice.