This warm and comforting stew is inspired by the incendiary but delicious goat stew at Highland Kitchen in Somerville, MA. I went the Instant Pot route to shave off some time and altered the original to make it paleo and Whole 30 friendly. If you don't have a source for goat, this would work just as well with any meat that braises well. —EmiBee
Heat pressure cooker to high on sautee function and add 2 tbs olive oil.
Once the pot is hot, add the goat pieces in batches and brown on all sides, about 6 min per batch. Be careful not to overcrowd the pot. Remove the meat to a plate once brown.
Add a splash more oil to the pot and add the carrots and onion. Cook, stirring often, about 5 minutes slightly brown.
Add the garlic, chili pepper, ginger, thyme, curry powder and allspice. Cook, stirring, until the spices are aromatic, 3 to 5 minutes. Add more oil if the bottom of the pot looks too dry.
Add stock, tomatoes, bay leaf and goat meat to the pot, along with 1 tsp of salt.
Set pot to pressure cook function and set to cook on high pressure for 1 hour.
When the hour has elapsed, allow pressure to release naturally.
When the pressure has released, remove meat, sort out and discard the bones. Try to keep the meat in large chunks when possible.
Return pot to sautee function and bring liquid to a simmer. Add potato, sweet potato, chayote and cider vinegar. Simmer for about 20 minutes or until vegetables are tender. Return meat to pot. Season to taste with salt and pepper and keep warm if serving immediately.
Melt coconut oil in a medium cast iron skillet. While that's heating up, peel and slice plantains along a diagonal. You should get four large pieces per plantain.
Fry plantains in coconut oil until dark brown on both sides. Remove to a paper towel lined plate and salt immediately.
To serve, ladle stew into bowls. For each serving, place 1/2 cup cauliflower rice or jasmine rice on top, two slices of plantains on top and garnish with cilantro.