Easy Pork Vindaloo - Instant Pot

This easy pork vindaloo is a super tasty dish and quick to the table because it’s made in an Instant Pot. Vindaloo is classically a very spicy curry but you can tone that down by scaling back on the red chili peppers. 

I remember watching a Jamie Oliver show years ago and he was cooking beef stew. He didn’t bother browning the meat saying that he had tried making the stew both ways, browning and not browning, and didn’t see a difference in the flavor of the resulting dish. In fact, for his wife Jool’s Favorite Beef Stew, the beef is chucked into the pot along with the vegetables. (That might have been the dish he was making, I don't recall.)

This story is my way of assuring you that this pork vindaloo is going to turn out just fine, more than fine actually, delicious, even though the pork isn’t browned. In case you were worried. 

Easy Pork Vindaloo - Instant Pot

If you don’t have an Instant Pot, you can use a Dutch oven to cook this recipe on your stovetop, slow simmering the pork in the spices until tender. Just keep the lid closed tightly and add more water if necessary. 

Ingredients

1 teaspoon monosodium glutamate

2 1/2 lbs or 1134g pork shoulder, cut into 1.5 in or 4cm cubes

4 tablespoons canola or other light oil

1 teaspoon cumin seeds

1/2 teaspoon brown mustard seeds

3-4 red chili peppers

4 cloves garlic

1 knob fresh ginger, peeled

2 onions

1/4 cup or 60ml white vinegar

1/2 cup or 120ml water

For the spice mix:

4 teaspoons paprika

1 teaspoon salt

1 teaspoon coriander powder

1/2 teaspoon cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon freshly ground black pepper

1/2 teaspoon cayenne

For garnish: 

cilantro

To serve: cooked rice and/or flatbread

Method

Sprinkle the MSG on the cubed pork. Set aside while you prepare the other items. 

Use a small food processor (or a sharp knife) to mince the garlic, chili peppers and ginger. Cut the onions into quarters and again use the food processor to mince them. 

Press the sauté button on your Instant Pot. Add oil and allow it a minute to heat up. Add the cumin and mustard seeds. 

Once the cumin seeds brown and the mustard seeds begin to pop, add the onions. Sauté for 8-10 minutes or until the onions begin to brown slightly.

Add the pork, garlic, ginger and peppers. Stir well until the pork is coated with the onions, garlic, ginger and chili peppers. 

Add the spice mix, give everything a good stir then add the vinegar and water.

Secure the lid and make sure the pressure valve is closed. Cook for 25 minutes on “normal.” 

Naturally release pressure for 10 minutes, then manual release. 

Remove the lid and press the sauté button. 

Cook for 5 minutes to boil off some of the liquid and reduce the gravy to a stew like consistency. Taste for salt and add a little more, if needed.  

Garnish with cilantro and serve with cooked rice and/or your favorite flat bread. 

Enjoy!

It’s MultiCooker Monday and my blogger friends are sharing all sorts of lovely dishes cooked in small appliances. Check out the links below. Many thanks to our organizer and host, Sue of Palatable Pastime. 

• Buttermilk Fried Chicken from A Day in the Life on the Farm
• East Indian Pork Roast from Sneha’s Recipe
• Easy Pork Vindaloo - Instant Pot from Food Lust People Love
• Garlicky Collard greens and Split Pea Stew/ Collard Greens and Split Pea Dal from Magical Ingredients
• Korean-Style Chile-Braised Brisket (Instant Pot) from Karen's Kitchen Stories
• Riblets in Black Bean Sauce from Palatable Pastime

Multicooker Monday is a blogger group created by Sue of Palatable Pastime for all of us who need encouragement to make better use of our small appliances like slow cookers, Instant Pots, Air Fryers, rice cookers and sous vide machines. We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group. 

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