Turn on pressure cooker function “sauté/brown”. Heat oil, then add goat pieces to brown, working in batches to ensure nice browning of the meat.
Remove the browned goat pieces from cooker and add butter. On medium-high heat, sauté the onions until translucent. Add ginger and garlic. Cook for further 2 minutes.
Return browned goat pieces to the cooker. Add all spices, sugar and chilli powder (optional, can add at the end) into the pot and mix well. Cook for further 2 minutes until fragrant.
Pour in 1 cup of water and tomato puree into the cooker.
Change pressure cooker setting to manual/high pressure. Ensure pressure release valve is closed. Set cooking time for 40 minutes. Allow natural pressure release for 10 minutes after the cooking program has concluded.
Open lid after pressure released, stir through cream. Add small diced potatoes if using. Cook on Boil function for further 20 minutes. This time will thicken and reduce the sauce.
Garnish with fresh coriander. Serve with basmati rice or naan bread.