Instant Pot Pork Vindaloo Finished Dish
Instant Pot Pork Vindaloo
Instant Pot Pork Vindaloo Finished Dish
Instant Pot Pork Vindaloo
Servings
6
Servings
6
Ingredients
Spice Paste
Instructions
  1. Set the Instant Pot to Sauté on “normal”.
  2. Heat 2 tbsp of the the oil in the Instant Pot then add the onions. Cook until softened and starting to brown – approx. 10 minutes.
  3. Remove the onions from the pan and set aside. Add the rest of the oil and brown the pork cubes. Do this in batches so the meat sears and doesn’t poach in its own juices. Once all of the pork is browned set to one side.
  4. Mix all of the spice paste ingredients in a bowl then add to the Instant Pot. Cook through for approximately 1 minutes then return the pork and the onions to the pot.
  5. Stir in one Instant Pot cup of water (180ml).
  6. Turn the Instant Pot valve to “sealing”, and press the Meat/Stew function button. The Instant Pot will automatically cook the curry on high pressure for 35 minutes.
  7. At the end of cooking time you can either do a quick pressure release or leave the pot to release pressure naturally if you don’t need to eat straight away.
Recipe Notes

*If you have time or wish to do some prep ahead, marinate the pork in the spice/vinegar mix overnight. In this case add all of the marinated pork in its spice mix in step 3 and skip step 4. This is the method used in the photographs and will not only deepen the flavours but will tenderize the pork while it’s in contact with the vinegar.

*Vindaloo often includes potato. If you fancy this tweak add approx 500g of peeled, 2cm-cubed potatoes with the water.

*As with most curries or stew-type dishes, this Instant Pot Pork Vindaloo will develop in flavour if prepared a day or two in advance, stored in the fridge then thoroughly reheated for serving.

*For a traditional stovetop version, follow the same method but in a saucepan on the hob and replace steps 6 & 7 by simmering gently for 1 hour.