Slow-Cooked Goat Leg on a Bed of Tomatoes and Sweet Peppers

Place the seasoned goat leg in the pressure cooker. Add water, half of the chopped onion, half of the minced garlic, thyme, rosemary, and lime.

Seal the lid and pressure cook on high for 30-45 minutes. Perform a fast release and carefully remove the goat leg, reserving the liquid as broth.

Switch the pressure cooker to sauté mode. Add the oil and heat it.

Add the remaining chopped onion and garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.

Stir in the sumac spice, then add the diced yellow and red sweet peppers.

Sauté for an additional 2-3 minutes, allowing the peppers to soften slightly.

Add the chopped tomatoes to the pot, then add the chunks of the broiled goat leg on top.

Pour in a bit of the reserved broth for moisture, if desired. Cover, lock the lid, and set the pressure cooker to Program 1 for meat.

Pressure cook for an additional 10-15 minutes, allowing the flavors to meld and the goat to become tender and juicy.

Allow for a natural release for 5-10 minutes before opening the lid.