Pork Vindaloo Pressure Cooker Recipe

Pork Vindaloo Pressure Cooker Recipe

Ingredients

Serves: 6

Pressure Level: HIGH

Release: NATURAL

Time: 30 minutes

• 3 pounds boneless pork butt roast, trimmed and cut into 1-inch pieces (click here)
• salt and pepper
• 2 tablespoons vegetable oil
• 3 onions, chopped fine
• 8 garlic cloves, minced
• 1 tablespoon mustard seeds
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• ? teaspoon ground cloves
• ¼ cup all-purpose flour
• 1 cup low-sodium chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 2 tablespoons red wine vinegar
• 1 teaspoon sugar
• ¼ cup minced fresh cilantro

Method

1. Pat pork dry with paper towels and season with salt and pepper
2. Heat 1 tablespoon oil in pressure-cooker pot over medium-high heat until just smoking
3. Brown half of meat on all sides, about 8 minutes; transfer to bowl
4. Heat remaining 1 tablespoon oil in now-empty pot over medium heat until shimmerinAdd onions and ¼ teaspoon salt and cook until softened, about 5 minutestir in garlic, mustard seeds, paprika, cumin, cayenne, and cloves and cook just until fragrant, about 30 secondStir in flour and cook for 1 minutWhisk in broth, scraping up any browned bits and smoothing out any lumpStir in tomatoes, vinegar, sugar, browned pork with any accumulated juices, and remaining pork

HIGH PRESSURE FOR 30 minutes:

1. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
2. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 30 minutes, adjusting heat as needed to maintain high pressure

NATURALLY RELEASE PRESSURE:

1. Remove pot from heat and allow pressure to release naturally for 15 minutes
2. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you
3. Before Serving:
4. Using large spoon, skim excess fat from surface of soup
5. Stir in cilantro, season with salt and pepper to taste, and serve

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