Скачать или смотреть Easy 10 mins prep Instant Pot goat soup recipe🥖

Instant Pot Goat Soup (Comfort in a Bowl)

There’s something undeniably cozy about simmering a savory goat soup on a chilly day. This recipe is the one I turn to when I crave a meal that practically warms you from the inside out. It’s simple, hearty, and deeply satisfying. Feel free to adapt it to your own tastes—use more spices, toss in extra veggies, or cook it a little less if you like your meat with a bit more bite. Just trust yourself and have fun with it.

Serves: 4-6
Time: About 45 minutes (including pressure build-up and release)

Ingredients:
1–2 tablespoons cooking oil (I like oil like avocado, olive or canola)
1 medium onion, finely chopped
3–4 cloves garlic, minced (or more if you’re a garlic lover like me)
1–1.5 pounds goat meat (bone-in pieces work best for flavor)
2 Roma tomatoes, chopped
Optional veggies: carrots, potatoes, or green beans (Today I’m skipping them, but feel free to add whatever’s on hand)
1 teaspoon red chili powder (adjust to your heat preference)
1 teaspoon salt (again, adjust to taste)
1 teaspoon freshly crushed black peppercorns
1 teaspoon turmeric powder
1 tablespoon ginger-garlic paste (or equal parts minced ginger and garlic)
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon meat masala (if you can find a good one you love, it’s a game-changer)
2 cups water (or broth if you prefer, but I find water keeps it lighter)
A handful of fresh cilantro leaves, roughly chopped
Method:

Start Sautéing:
Turn your Instant Pot to the “Sauté” setting on High. Add the oil and let it heat up for about 30 seconds. Toss in the chopped onion and garlic, stirring gently. Sauté these for a good 2–3 minutes, or until the onions turn translucent and the garlic smells heavenly.

Brown the Meat:
Now, add your goat pieces. You’ll want to stir them around for about 4–5 minutes. The idea is to get a bit of browning—how much is up to you. A light sear gives a subtle roasted flavor, but if you’re short on time, no worries, just give it a once-over until it’s slightly browned.

Tomatoes & (Optional) Veggies:
Add in the chopped tomatoes. If you’re adding veggies, now’s the time. I’m skipping them today because I’m all about the pure goat flavor, but carrots or potatoes would make this even heartier.

Spice it Up:
Next come the spices: red chili, salt, pepper, turmeric, ginger-garlic paste, cumin, coriander, and meat masala. Give everything a nice stir so the spices can coat the meat and tomatoes evenly. Inhale deeply—this should smell fantastic by now.

Add Liquid & Cook:
Pour in 2 cups of water. If you prefer a richer broth, go ahead and use a meaty stock, but trust me, goat can hold its own without the extra heft. Cancel the “Sauté” mode, secure the Instant Pot lid, and make sure the valve is set to “Sealing.” Select the “Pressure Cook” or “Manual” setting and set it to High Pressure for 20–25 minutes. I love my meat tender, practically falling off the bone and melting into the soup, so I usually go for the full 20–25. If you prefer a bit more structure, try 15–18 minutes.

Natural Pressure Release & Finish:
Once the time is up, let the pressure release naturally. This may take another 10–15 minutes. When the pin drops, open the lid carefully. Stir in the chopped cilantro at the end for a fresh, bright finish.

Serve & Enjoy:
Ladle the soup into big bowls. I love to serve it as is, maybe with a side of warm bread or naan. The goat is so tender it practically shreds into the broth, giving you a comforting, rustic soup that’s perfect for slow, savoring sips. Enjoy!