Instant Pot Vindaloo

(from aloogobi’s recipe box)

Categories: indian, instant pot


  • Costco pack boneless pork ribs (about 6 pounds) Trim fat and cut into 1 or 2 inch chunks
  • 6 Green Chili Sliced
  • 4 Tomatoes Roughly chopped
  • 1 cup Water
  • 2 Tbsp Ghee
  • Marinade
  • 1 T Ground Cinnamon
  • 1 tsp Ground Cloves
  • 2 T Amchoor AKA mango powder
  • 2 T Ground Turmeric
  • 1 T Ground Cumin
  • 1/2 cup Kashmiri Chili Powder
  • 1 T Ground Black Pepper
  • 1/4 cup garlic ginger paste
  • 1/2 cup Lemon Juice
  • 2 T Coarse Sea Salt
  • 2 T Jaggery or Coconut Sugar
  • 1/4 cup Tamarind Pulp
  • 1/2 cup White Vinegar
  • 20 Cardamom Pods Bashed


  1. Add all of the ingredients for the marinade with the exception of the cardamom pods to a blender and blitz to a paste.

  2. d this paste with the cardamom pods to the chopped beef and allow to marinade for at least 12 hours although it is better to do it for 24.

  3. When your marinade is finished heat the ghee in either a frying pan (medium hot) or in the Instant Pot (high) on saute mode and cook the beef with the marinade and brown for five minutes.

  4. Add the remaining ingredients to your Instant Pot, seal the lid and cook for 45 minutes on high pressure with a 10 minute natural pressure release.

  5. When the pressure has been released remove the solids from the sauce with a slotted spoon and reduce the sauce on saute mode (high) until a thick and unctuous sauce is achieved (stirring occasionally), this should take around 10 minutes.

  6. Return the meat to the sauce and stir to coat.

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