Hearty Instant Pot Goat Stew with Butternut Squash
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.
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.
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.