Take marinate meat and oil in the inner pot of IP. Sprinkle some water, about 1 tbsp. This is not required but sometime IP gives a burnt warning otherwise.
Close the lid of IP, vent sealed, pressure cook/manual for 5 minutes. Pressure cook time depends on the meat. This batch required only 5 minutes but usually it takes 6-8 minutes of pressure cooking.
Let the pressure release naturally. It takes 8-10 minutes for the pressure to release naturally.
Turn off IP and open the lid. Meat releases lot of juices. Set IP setting on 'Saute' to evaporate excess juices. This will take 4-5 minutes or longer depending on the liquid.
Add bell peppers and some onions, and continue roast on saute mode.
It will take about 7-10 minutes for roasting the meat. In the process, if the pot gets very hot and the base burns, turn off IP, select ‘saute’ again and press 'adjust' couple of times to change the settings to ‘low’.
2-3 minutes before the meat is nicely fried, add remaining onions. These onion will retain the crunch unlike the onions added earlier.
Turn off IP and transfer to a serving dish. Do not leave the finished dish in IP as the heating plate is still hot and goat will continue to cook, unless that is what you want.