Instant Pot Pork Vindaloo Curry (Edit recipe)

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!

30 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	744
Fat:	46 g
Carbohydrates:	26 g
Protein:	50 g
Cholesterol:	130 g
Sodium:	699 mg
Fiber:	10 g
Sugars:	5 g
Calculated per serving.

by Cook2Nourish

View original recipe

Serves: 4

Ingredients

2 lb Pork Chop, A combination of pork chops and pork belly is best; chop to bite size pieces
2 Tbsp Fennel Seed
1 Tbsp Whole Black Peppercorns
2 Tbsp Ginger Root, grated or chopped
1 whole Red Onion, finely chopped
10 cloves Garlic, peeled and chopped
4 whole raw Serrano, chopped (optional)
2 tsp Chili Flakes
0.5 tsp Turmeric
1 tsp Chili Powder, Use Kashmiri chili powder for vibrant color and mild spice
1 tsp Sea Salt
2 whole Curry Leaves, sprig of curry leaves
2 tsp Coconut Oil
.5 cup Coconut, cut into thin slices or use coconut chips
1 cup Water
2 whole White Potatoes, cubed
1 tsp Apple Cider Vinegar
1 tsp Coconut Oil, to drizzle on top

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Process

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!