Instant Pot Pork Vindaloo Curry (Edit recipe)

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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!

PREP TIME

30 minutes

COOK TIME

20 minutes

INGREDIENTS

18

Serves: 4

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Ingredients

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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
  1. 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.
  2. 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.
  3. 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.
  4. 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

Show nutritional information
This 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.
Dairy Free Egg Free EntrĂ©es Gluten Free Grain Free Meat Nut Free Paleo Shellfish Free Sugar Free Whole30

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