Instant Pot Pork Vindaloo
This is an Instant Pork Vindaloo based on the classic Portuguese/Indian dish developed in Goa.
Ingredients
- 2 pounds boneless pork loin cut into 1-inch cubes
- 3 chiles de árbol or Laxmi Indian Red Chilies stemmed and seeds removed
- 6 Kashmiri chilies stemmed and seeds removed (or pasilla chilies)
- 1 1/2 teaspoons cardamom seeds about 6 pods
- 1 inch cinnamon stick
- 1 teaspoon cumin seeds
- 1 teaspoon whole black pepper
- 1 teaspoon black mustard seeds
- 4 whole cloves
- 1 tablespoon tamarind paste optional see note
- 8 cloves garlic minced
- 1 tablespoon ginger chopped
- ½ teaspoon ground turmeric
- 2 teaspoon brown sugar
- 1/3 cup apple cider vinegar
- 2 teaspoon kosher salt
- 1 onion diced
- 2 pounds potato cut into cubes
- 1 red pepper sliced
- 2 tablespoon vegetable oil
Instructions
- Cook chilies, cumin seeds, cinnamon, black pepper, mustard seeds, cardamom and cloves in a skillet until they start to smoke (about 2 to 3 minutes). Grind in a blender or food processor.
- Add tamarind paste, garlic, ginger, turmeric, brown sugar, salt and vinegar to blender. Blend into a paste. Combine with pork and let marinate in refrigerator for 4 hours.
- Heat oil and sauté onions in Instant Pot or skillet, until slightly brown. Add pork and brown on all sides, about 5 minutes.
- Add potatoes and red pepper. Cook at high pressure for 15 minutes. Let pressure release naturally.