Instant Pot Vindaloo

 Vindaloo in Instant Pot

Ingredients

1/4 cup vegetable or olive oil

1 medium onion cut into slices

4 garlic cloves, minced (I add an extra one)

2 tsps cayenne pepper or more to taste

2 teaspoons of your favorite curry poweder ( we use a very hot one and sometimes I up it to 3 to 4 teaspoons)

1 tsp smoked paprika

1 tsp salt

1/2 tsp ginger

1/4 tsp cinammon

1/4 tsp black pepper

1/2 cup chicken stock

1/4 cup rice vinegar (apple cider will do if you don't have rice)

2 lbs. cubed pork or beef  or hchiken thighs if you prefer

steamed rice for serving

Set pot to saute.  Saute onion and garlic. Add the rest of the spices until it starts to make a paste. Stir so it doesn't burn.  About 1 to 2 minutes.  Add stock and vinegar slowly and bring to simmer.  Scrape all the browned bits off bottom and simmer until your desired thickness

Add the meat.  Lock the lid into place.  Pressure cook on high for 25 minutes.  Natural release for 15 minutes, then quick release.

If you want a thicker sauce, remove the meat and select saute, let simmer until sauce is as thick as you want.

Plate meat with sauce on top and serve with the prepared rice.