Ready in just one hour, this hearty goat stew with butternut squash comes together easily in your Instant Pot for a cozy, nourishing meal perfect for busy fall evenings.
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There’s something so comforting about a rich, slow-simmered stew, especially when it’s full of tender meat, sweet squash, and hearty herbs. This Instant Pot goat stew brings together everything I love about real, home-cooked food: simple, wholesome ingredients, slow-cooked flavor, and nourishing comfort. And with the help of the Instant Pot, you’ll get that melt-in-your-mouth texture in a fraction of the time.
If you are looking for more cozy and nourishing Instant Pot meals, also try my Leftover Turkey Soup with Bone Broth, my Gut-Healthy Creamy Carrot and Ginger Soup, my Slow-Cooked Beef Heart Stew, my Beef Heart and Kidney Stew, my Beef Tongue Stew, and my Squid Stew.
And make sure to also check out my Braised Goat Shank Chops and my Delicious Grain-Free Lamb Meatballs.
Why You’ll Love This Recipe
Goat meat is one of those beautiful, nutrient-rich proteins that deserves more love. It’s lean, flavorful, and ssssssso satisfying. And as my husband says, there’s nothing better than a stew with meat and squash. The squash adds a gentle natural sweetness that perfectly balances the richness of the meat, all tied together with cozy herbs and savory depth.
This recipe is perfect for fall and winter. With seasonal produce, it feels like home: nourishing, warm, and hearty. The kind of meal you crave after a day outside when the air is crisp and the evenings grow shorter. Plus, a protein-rich stew made with collagen-rich bone broth and healthy fats gives your body exactly what it needs to feel good, all year long.
The best part? It comes together in just one hour, and you won’t be left with a mountain of dishes. Perfect for a busy, cozy life!
Full of meat and vegetables, this goat stew is a true one-pot meal that everyone will love. Serve it on its own, over rice, or with a slice of sourdough for something more filling. It’s also wonderful with a side of sautéed greens for extra vitamins or a dollop of yogurt for a fresh, tangy contrast.
And like all good stews, it’s even better the next day, once the flavors have had time to meld. Leftovers make an easy, nourishing lunch or a make-ahead dinner.
Why This Goat Stew Is So Nourishing
If I had to choose one meal to eat for the rest of my days, something both deeply nourishing and completely satisfying, it would be a stew. Stews are wonderful because they bring together so many ingredients that are both nutrient-dense and full of flavor. For more nourishing stews, also try my Slow-Cooked Beef Heart Stew, my Beef Heart and Kidney Stew, my Beef Tongue Stew, and my Squid Stew, all conveniently made in the Instant Pot!
Stew meat—whether goat, beef, or lamb—typically comes from the more active muscles of the animal. This means it naturally contains more connective tissue and collagen. When cooked slowly or under pressure, those fibers break down into gelatin, which not only adds amazing health benefits (read more about it here), but also gives the stew that silky, rich texture we all love. The result is tender meat and a sauce that’s thick, flavorful, and satisfying.
In this recipe, I also use homemade bone broth (find my simple Instant Pot recipe here) for even more collagen, minerals, and essential amino acids like glycine. Together, these nutrients support gut health, keep skin and joints healthy and young, and promote overall vitality.
If you ask me, goat meat is truly something special. Often overlooked, it’s one of the most nutrient-dense and flavorful red meats you can eat. It’s naturally lean, high in quality protein, iron, zinc, and B vitamins. If you love goat meat, make sure to also check out my Braised Goat Shank Chops! And recipes like these are also a great way to experiment new and less common cuts of meat in your nose-to-tail eating journey!
And when paired with sweet butternut squash, it’s a match made in heaven. The flavors balance each other beautifully, and the squash brings fiber, beta-carotene (a form of vitamin A), vitamin C, potassium, and antioxidants that support immune and skin health. Compared to potatoes or other starchy vegetables, butternut squash also keeps the stew lower in carbs, making it perfect for a Primal or protein-forward diet.
Ingredients For This Instant Pot Goat Stew with Butternut Squash
Goat stew meat. About 2 pounds, cut into bite-sized pieces. Goat becomes tender and flavorful when cooked under pressure. If your meat includes a few bony pieces, even better: they’ll add richness and depth.
Butternut squash. Adds color, sweetness, and a soft texture that thickens the stew naturally. You can also use buttercup squash or even sweet potatoes for a twist.
Onion. Brings flavor and gentle sweetness without overpowering the dish. Red onion works best, but any kind will do.
Celery. Just one stalk adds aroma and freshness.
Garlic. A single clove gives warmth and depth while boosting the stew’s nutritional value.
Bone broth. The nourishing base that ties everything together. Homemade bone broth (or chicken feet broth) is best, but a good-quality store-bought option like Kettle & Fire works too. You can also use water if needed.
Butter. Adds richness and healthy fats. You can substitute tallow or ghee if preferred.
Seasonings. Fresh or dried hearty herbs like rosemary, sage, or thyme pair beautifully with goat and squash. Black pepper adds warmth, and good-quality salt (like Redmond Real Salt) enhances every flavor. For extra coziness, add a pinch of paprika or curry powder. Garnish with chopped parsley before serving.
Tools You May Need
Cutting board and knife(s).
How to Make This Instant Pot Goat Stew with Butternut Squash
Step 1: Gather and prepare all your ingredients. Finely chop the onion and celery, and mince the garlic. Peel, core, and cut the butternut squash into 1-inch cubes. If necessary, rinse the meat under cool water, drain, and pat dry.
Step 2: Turn the Instant Pot to Sauté mode. Melt the butter and brown the goat meat, stirring frequently for 5–10 minutes.
Step 3: Once the meat is evenly browned, remove it from the pot and set aside.
Step 4: Sauté the onion, celery, and garlic for about 5 minutes, stirring often, until soft and translucent.
Step 5: Turn off Sauté mode. Add the bone broth, browned meat, and seasonings. Stir to combine. Close the lid, seal the valve, and cook on High Pressure for 25 minutes. Let it naturally release for 10 minutes, then carefully open the lid.
Step 6: Check the meat for tenderness. If it’s not tender enough, cook for 10 more minutes under pressure. Otherwise, add the cubed squash, switch to Sauté, and cook for 10–15 minutes, stirring occasionally, until the squash is soft and the stew has thickened to your liking.
Step 7: Adjust seasoning if needed, then serve warm, garnished with fresh parsley.
Notes
Try buttercup squash or sweet potatoes for a cozy variation.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving. Leftovers can also be frozen for up to 3 months.
If you try this goat stew, I’d love to hear from you! Drop me a comment down below and don’t forget to leave me a 5-star review if you loved this recipe!
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Printable Recipe Card
Hearty Instant Pot Goat Stew with Butternut Squash
Equipment
- Instant Pot
Ingredients
- 2 lbs goat stew meat
- 1 lb butternut squash diced
- 2 tbsp butter, ghee, or tallow
- 1/2 onion red
- 1 small celery stalk
- 1 cup bone broth or water
- 1 clove garlic
- 1 tsp salt
- ½ tsp dry sage
- ½ tsp dry rosemary
- ¼ tsp black pepper
- Fresh parsley chopped, for garnish
Instructions
- Gather and prepare all your ingredients. Finely chop the onion and celery, and mince the garlic. Peel, core, and cut the butternut squash into 1-inch cubes. If necessary, rinse the meat under cool water, drain, and pat dry.
- Turn the Instant Pot to Sauté mode. Melt the butter and brown the goat meat, stirring frequently for 5–10 minutes.
- Once the meat is evenly browned, remove it from the pot and set aside.
- Sauté the onion, celery, and garlic for about 5 minutes, stirring often, until soft and translucent.
- Turn off Sauté mode. Add the bone broth, browned meat, and seasonings. Stir to combine. Close the lid, seal the valve, and cook on High Pressure for 25 minutes. Let it naturally release for 10 minutes, then carefully open the lid.
- Check the meat for tenderness. If it’s not tender enough, cook for 10 more minutes under pressure. Otherwise, add the cubed squash, switch to Sauté, and cook for 10–15 minutes, stirring occasionally, until the squash is soft and the stew has thickened to your liking.
- Adjust seasoning if needed, then serve warm, garnished with fresh parsley.
