I found that the standard approach to beef, namely fry the cubes in oil to start off with, doesn’t work well with game. This approach is better.
Start with a kilo, kilo and a half of whatever boneless cut you have. Flank, bolo, rump, whatever. Cut it into 1″ bits, stick it in your black pot along with 2 chopped onions and a cup of water. Cover and bring to a boil over high heat, reduce heat and simmer for 30 minutes. Uncover, turn heat to high, and stir often until liquid evaporates and meat and onions are lightly browned. Remove from pot.
Toast 1/4 cup curry powder, 2 tbsp mustard seeds, 1 tbsp garlic and 1tsp turmeric for a bit, then add 2 cups stock (or water and stock powder), one or two tins chopped tomato or tomato paste, 2 tbsp chilies, 2 tbsp ginger. Add the meat back in, simmer until you feel it’s done.
Meanwhile make a bunch of rice in your instant pot, then serve.
You can do any of the traditionals with this of course. Banana and coconut, sure, Tomato and onion sambal is also good. I’m partial to chutney.