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Instant Pot Vindaloo
Tender chunks of beef stew meat coated in an ultra flavorful spice mix for an irresistible saucy Indian meat dish!
Course
Main Course
Cuisine
Indian
Keyword
instant pot vindaloo, vindaloo recipe
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
20
minutes
minutes
Total Time
1
hour
hour
35
minutes
minutes
Servings
5
Calories
347
kcal
Author
Tessa the Domestic Diva
Ingredients
SPICE PASTE:
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
REMAINING INGREDIENTS:
1 1/2
pound
stew meat
I have used pork, lamb, AND beef, cut into 1 inch cubes
2
tablespoons
avocado oil
1
small
onion
chopped
6
cloves
garlic
minced
2/3
cup
water
2/3
cup
canned coconut milk
shaken well first!
Instructions
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!
Nutrition
Calories:
347
kcal
|
Carbohydrates:
6
g
|
Protein:
32
g
|
Fat:
21
g
|
Saturated Fat:
10
g
|
Cholesterol:
84
mg
|
Sodium:
551
mg
|
Potassium:
639
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
92
IU
|
Vitamin C:
4
mg
|
Calcium:
58
mg
|
Iron:
4
mg