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CLose-up of pork vindaloo

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!
Course Main Course
Cuisine Goan, Indian
Keyword Instant Pot, Pork Vindaloo
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 4 hours 20 minutes
Servings 5
Calories 287kcal
Author Shinta



  • 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:

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


  • 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


Tamarind paste is available at most Asian grocery stores. 
If you cannot find Kashmiri red chilies, use cayenne or paprika


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