Instant Pot Pork Vindaloo Curry
This delicious Indian Pork Vindaloo curry is hot and flavorful with a little bit of a tang. And it can be made in the Instant Pot!
Ingredients
- 2 lb2 lb2 lb Pork Chop, A combination of pork chops and pork belly is best; chop to bite size pieces
- 2 Tbsp2 Tbsp2 Tbsp Fennel Seed
- 1 Tbsp1 Tbsp1 Tbsp Whole Black Peppercorns
- 2 Tbsp2 Tbsp2 Tbsp Ginger Root, grated or chopped
- 1 whole1 whole1 whole Red Onion, finely chopped
- 10 cloves10 cloves10 cloves Garlic, peeled and chopped
- 4 whole4 whole4 whole raw Serrano, chopped (optional)
- 2 tsp2 tsp2 tsp Chili Flakes
- 0.5 tsp0.5 tsp0.5 tsp Turmeric
- 1 tsp1 tsp1 tsp Chili Powder, Use Kashmiri chili powder for vibrant color and mild spice
- 1 tsp1 tsp1 tsp Sea Salt
- 2 whole2 whole2 whole Curry Leaves, sprig of curry leaves
- 2 tsp2 tsp2 tsp Coconut Oil
- .5 cup.5 cup.5 cup Coconut, cut into thin slices or use coconut chips
- 1 cup1 cup1 cup Water
- 2 whole2 whole2 whole White Potatoes, cubed
- 1 tsp1 tsp1 tsp Apple Cider Vinegar
- 1 tsp1 tsp1 tsp Coconut Oil, to drizzle on top
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a small pan, toast the fennel seeds and the black pepper corns for 1-2 mins on low heat until you get the aroma. Turn heat off.
- In a food processor, blend the toasted fennel seeds, black pepper corns, the onion, ginger, garlic and green chillies (if adding) together to get a coarse paste.
- In the insert pot of the Instant Pot, add this blended onion spice mixture to the pork and add the sea salt. Add crushed red chilli pepper, turmeric, chilli powder and curry leaves and the coconut oil. Then add the coconut chips (pieces). Add one cup water and the cubed potatoes. Mix everything well and then close the lid of the instant pot. Turn vent to sealing position and press 'pressure cook' and set time to 10 mins.
- Let pressure release naturally before opening. Open the lid and add the apple cider vinegar. Check for salt and add more if needed. Drizzle extra coconut oil on top before serving!
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About This Recipe
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Dairy Free Egg Free Entrées Gluten Free Grain Free Meat Nut Free Paleo Shellfish Free Sugar Free Whole30This is our estimate based on online research. | |
Calories: | 741 |
Fat: | 46 g |
Carbohydrates: | 26 g |
Protein: | 50 g |
Cholesterol: | 130 g |
Sodium: | 699 mg |
Fiber: | 9 g |
Sugars: | 5 g |
Calculated per serving. |
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