Pressure Cooker Pork Vindaloo

Step 1

Sprinkle cubed pork with a slat. Heat 2 tablespoons olive oil in a pressure cooker turned to the sauté mode. 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.

Step 4

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 28 minutes.

Step 5

Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Allow standing for 15 minutes. Skim any fat from the top of the sauce. Sprinkle with fresh chopped cilantro and serve.