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Pressure Cooker Pork Vindaloo

pressure cooker pork vindaloo
  • Yield: 6 serving plates
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 25m
  • Ready In: 35m

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Nutritional Info

This information is per serving.

  • Calories

    160.8

  • Fat

    8.4 g

  • Saturated Fat

    2.2 g

  • Polyunsaturated Fat

    1.0 g

  • Cholesterol

    26.3 mg

  • Sodium

    71.2 mg

  • Potassium

    461.9 mg

  • Carbohydrate

    10.4 g

  • Fiber

    3.0 g

  • Sugars

    2.9 g

  • Protein

    11.7 g

Pressure cooker pork vindaloo. This yummy and spicy Indian pork recipe has been cooked in a pressure cooker. Curry vindaloo is a complex sweet-and-tangy pork dish native to west coast of India. You may also like Potato and Celery Soup, another Delicious recipe cooked in an instant pot.

Are you looking for more pressure cooker recipes? We have a big collection of them, please check it out-Pressure Cooker Recipes

Pressure Cooker Pork Vindaloo

Ingredients

  • 3 pounds (1.44 kg) boneless pork shoulder, cubed
  • 1 teaspoon sea salt
  • 1/4 cup (60 ml) olive oil
  • 1 large white onion, peeled and finely chopped
  • 4 cloves garlic, peeled and minced
  • 1 piece fresh ginger, peeled and grated
  • 2 tablespoons vindaloo seasoning or Madras curry
  • 1 teaspoon hot paprika
  • 1/2 teaspoon ground turmeric
  • 3 tablespoons all-purpose flour
  • 1/3 cup (80 ml) Champagne vinegar
  • 1 (14 1/2–ounce) can diced tomatoes in juice, undrained
  • 1 cup (250 ml) reduced-sodium chicken broth

Method

Step 1

Sprinkle cubed pork with a slat. In a pressure cooker, heat 2 tablespoons olive oil over medium-high heat. Working in batches, brown the meat in a single layer on all sides,5-7 minutes per batch. Using a slotted spoon, transfer browned pork to a plate.

Step 2

Add chopped white onion and cook, stirring, until soft (for about 3 minutes). Stir in garlic, ginger, and spices. Cook, stirring, for a further 30 seconds. Sprinkle in all-purpose flour and stir to cook.

Step 3

Return browned pork to pressure cooker. Stir in vinegar, tomatoes with their juice and chicken broth. Mix well, scrapping any browned bits from the bottom of the pot. Bring to a boil over medium-high heat.

Step 4

Close pressure cooker and lock the lid. Set burner heat to high pressure. When pressure cooker reaches high pressure, reduce heat to low. Set timer to cook for 25 minutes.

Step 5

Remove pot from the heat. Carefully open pressure cooker. Allow standing for 15 minutes. Skim any fat from the top of sauce. Sprinkle with fresh chopped cilantro and serve.

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