Pork Vindaloo Pressure Cooker
Bold, vibrant, and irresistibly flavorful, this Pork Vindaloo Pressure Cooker recipe brings the classic Indian-inspired dish to your table in a fraction of the time. Tender chunks of boneless pork shoulder are simmered with a fragrant blend of warming spices—cumin, coriander, turmeric, and cinnamon—enhanced by the zing of fresh ginger, garlic, and a splash of tangy white vinegar. The pressure cooker effortlessly infuses every bite with rich, complex flavors, while potatoes perfectly soak up the aromatic sauce. Ready in just 45 minutes, this one-pot wonder is ideal for quick weeknight dinners or hearty weekend feasts. Serve it up with fluffy steamed rice or pillowy naan, and garnish with fresh cilantro for a vibrant finishing touch. Perfect for Indian food lovers, this Pork Vindaloo recipe is a must-try for easy, soul-warming comfort food.
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Recipe Information
Ingredients
- 2 pounds boneless pork shoulder, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 0.5 teaspoon ground cinnamon
- 2 tablespoons white vinegar
- 3 tablespoons tomato paste
- 14 ounces diced tomatoes, canned
- 1 cup water or chicken broth
- 1.5 teaspoons salt
- 1 teaspoon sugar
- 2 medium potatoes, peeled and cut into chunks
- 0.25 cup fresh cilantro, chopped (for garnish)
Instructions
Set your pressure cooker to sauté mode and heat the vegetable oil.
Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and ginger, cooking until fragrant, about 1 minute.
Add the cumin, coriander, turmeric, paprika, cayenne pepper, and cinnamon. Cook for 1-2 minutes, stirring constantly, to toast the spices.
Deglaze the pot by adding the white vinegar and scraping any browned bits from the bottom.
Mix in the tomato paste and cook for another 1-2 minutes to intensify the flavor.
Add the pork cubes and stir to coat them with the spice mixture.
Pour in the diced tomatoes, water or chicken broth, salt, and sugar. Stir well to combine.
Add the potato chunks to the pot, ensuring they are slightly submerged in the liquid.
Seal the pressure cooker lid and set it to cook on high pressure for 25 minutes.
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release to vent any remaining steam.
Open the lid carefully, and give the vindaloo a good stir. Adjust the seasoning with additional salt or cayenne if needed.
Serve the Pork Vindaloo hot, garnished with chopped fresh cilantro. Pair it with steamed rice or warm naan for a delightful meal.
Nutrition Facts
Calories |
2669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.2 g | 244% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 4097 mg | 178% | |
| Total Carbohydrate | 97.0 g | 35% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 20.2 g | ||
| Protein | 158.8 g | 318% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 4789 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
