My husband and I really love Indian food, but it can be really rich in the restaurants and loaded with allergens!
I like making our own to control the quality of ingredients and and type of fat going into the dish.
This a super flavorful, slowly simmered meat, a favorite of my husband’s.
Your taste buds will do a little dance when they encounter all the lovely flavors.
And for all the families out there, you get to control the spice heat in this dish. Normally pretty fiery, I’ve made this vindaloo much more mild.
Serving suggestion for this Instant Pot vindaloo:
If gluten is still on your menus, Trader Joe’s has several great varieties of naan, some fresh, and some frozen!
Additional gluten free Indian recipes:
- My dairy free chicken tikka masala is a fan fav!
- I frequently add some curry powder to my oven roasted cauliflower for a fun twist!
- These gluten free naan look fabulous!
- I adore this deconstructed samosa recipe!
- Cauliflower rice chicken biriyani is low carb and Whole30!
- This chicken mulligatawny looks tempting!
If you try this tasty vindaloo, be sure to come back leave your feedback below!
Instant Pot Vindaloo
Tender chunks of beef stew meat coated in an ultra flavorful spice mix for an irresistible saucy Indian meat dish!
- 1 1/2 tablespoons brown mustard or Dijon
- 1 1/2 teaspoons cumin powder
- 1 1/2 teaspoons turmeric
- 1/2 teaspoon cayenne pepper omit or reduce for spice-sensitive, or increase if you like a spicy punch
- 1 teaspoon sea salt
- 1 tablespoon red wine vinegar
Mix the spice paste together and set aside.
Preheat your Instant Pot on 'sauté.' Add avocado oil when hot.
Cook the chopped onion until softened and turning brown.
Add in the garlic, stir fry for 30 seconds, then add the spice paste.
Stir fry for another minute, and then add the meat cubes, stirring to coat.
Add in the water, stir to mix.
Lock on your lid, using 'manual' or 'pressure cook', adjust time to 20 minutes.
Once the time is up, hit cancel, quick release, and remove the lid.
Hit 'sauté' to simmer the liquid down by half. Add the coconut milk, and cook serval minutes to thicken and reduce. Serve!
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