Instant Pot Recipe Series: Goan Pork Vindaloo. An easy way to make a delicious and tender pork vindaloo using the Instant Pot Duo as a pressure cooker.
I’m going to let you in on a little secret. I’ve had a magical cooking device for the last two years. I use it every week, multiple times a week. It serves as a rice cooker, pressure cooker, steamer, slow cooker, yogurt maker..and much much more. I’m talking about the Instant Pot Duo. It has done wonders for my kitchen experience and has made me life so much easier. Because I love my little gadget so much, I’ve decided to start a recipes series dedicated to the IP Duo, and today’s post will be an Instant Pot recipe for Goan Pork Vindaloo.
The Instant Pot recipe series is actually inspired by a discussion I had with a reader about different kinds of pressure cookers. I realized that even though I use the hell out of the IP Duo, I never really actually learned how to use it. I literally sort of winged everything I made and hoped for the best. So in a way, this series will be a learning experience for me, and I hope it benefits all of you out there who are new to the Instant Pot.
When I was in Goa, one of the first things I tried was vindaloo. It was spicy as hell, and incredibly flavorful. Unlike any of your typical Indian curries. It’s tangy and sour and packs a lot of heat. This recipe for my Goan Pork Vindaloo made in the pressure cooker is incredibly tender, I’m talking pork that melts in your mouth, which is often tricky to accomplish. I added potatoes, although potatoes are often not found in a traditional vindaloo. In this case, the potatoes act as a filler. I also use less oil than your average vindaloo, so it’s a lot healthier than most recipes. Using the pressure cooker reduces prep time and cooking time. There’s no need to marinate the pork and no need to simmer on the stove forever trying to get the pork tender. Perfect results every time!
Serve the vindaloo with a nice fragrant basmati or naan. If you want to get uber spiffy, complement the meal with a nice Riesling.
- 4-6 red chilis
- 1 bay leaf
- 1½ tsp cumin seeds
- 1½ tsp coriander seeds
- 1 two inch piece cinnamon stick
- 6 cloves
- 10 peppercorns
- 1 tsp mustard seeds
- 2 lbs boneless pork loin chops, trimmed of excess fat, cut into one inch pieces
- 2 large potatoes, peeled and diced
- 1 box chicken broth, 32 oz
- 1 large onion, diced
- 4 cloves garlic. chopped
- 1 one-inch piece ginger, chopped
- 1 tsp turmeric
- 1-2 tsp tamarind concentrate
- ¼ cup cider vinegar, or more to taste
- salt and pepper to taste
- Heat a small pan on medium low. Add the spices and roast until fragrant, Let cool and grind.
- Press the Saute button on the Instant Pot. When it says "hot" add the coconut oil. Add the onions, ginger, and garlic. Saute until onions start to turn golden brown. Add the ground spices and the turmeric. Stir. Add the pork, chicken broth, tamarind, and vinegar. Stir. Turn the machine off, then back on. Close the lid, and switch the steam release switch to closed.
- Press the button for meat/stew and adjust the time down to 25 minutes.
- Once it's done, release the steam. Open the lid and taste. Add salt and pepper to taste. Add the potatoes. Close the lid back and close the steam switch. Press the manual button, and adjust time to 7 minutes. Once done, release steam.
- Serve hot with rice and naan.