Instant Pot Pork Vindaloo
Pork vindaloo - Juicy and succulent pork is simmered in a delicious curry that is full of flavor. A classic Goan curry that is surprisingly super easy to make in the pressure cooker!
Servings 5
Calories 287kcal
Equipment
Ingredients
- 750 grams pork shoulder, cut into chunks
- 1-2 red onion chopped
- 2 tbsp Vegetable oil You could also use mustard oil
- ¼ cup Jaggery pounded or coarsely grated
- 1 teaspoon whole black mustard seeds
- 1 large red onion finely chopped
- ½ cup water
To be ground to a powder:
- 1 tbsp black mustard seeds
- 3-4 dried Kashmiri Red chillies or use 1 tablespoon red chili powder
- 1 inch cinnamon stick
- 1 teaspoon turmeric powder
- 1 Tbsp whole cumin
- 9-10 Cloves
To be blended together:
- ¼ cup tamarind paste Available in Asian or Indian stores
- 5-6 garlic cloves
- 1 inch piece ginger
- 1/3 cup vinegar use white vinegar or palm vinegar
- 1 teaspoon salt
Instructions
- Using a blender, grind together mustard seds, red chilies, cinnamon stick, cumin, cloves. Add turmeric to the ground spices and keep aside.
- In the same blender jar, blend together the tamarind paste, garlic cloves, ginger, vinegar and salt, until it forms a slurry. You can add a couple of tablespoons of water to make it a smooth slurry.
- In a large mixing bowl, add the cleaned pork pieces, and mix it well with the spice powders and the slurry of the marinade. Keep the pork in the fridge to marinate for at least 30 mins.
- Turn on the IP and hit 'Saute' mode.
- Once hot, add the chopped onions and 1 teaspoon mustard seeds
- Sauté the onions for 7-8 minutes, until they caramelise.
- Hot Cancel, and add the marinated pork pieces to the browned onions.
- Add 1/2 cup of water. Add the crushed or grated jaggery and mix well. Deglaze the Instant Pot to make sure there is nothing stuck to the bottom of the Instant Pot.
- Pressure Cook for 15 minutes. Once the cooking cycle is complete, let the pressure release naturally for 5 minutes. Then manually release pressure by opening the vent.
- Once the pressure is released, open the Instant Pot, and give the curry a mix.
- Hit Saute mode and let the curry simmer for 5 minutes to reduce the sauce. Once the sauce has thickedd a little, hit Cancel. Serve the vindaloo with basmati rice or pav bread
Notes
Tamarind paste is available at most Asian grocery stores.
If you cannot find Kashmiri red chilies, use cayenne or paprika
Nutrition
Calories: 287kcal | Carbohydrates: 21g | Protein: 20g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 544mg | Potassium: 474mg | Fiber: 2g | Sugar: 16g | Vitamin A: 15IU | Vitamin C: 6mg | Calcium: 55mg | Iron: 3mg