Pork Vindaloo

Serves 6.
Prep Time:
Total Time:

Just a moment please...

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Helpful Equipment:

Pressure cooker

This classic Indian meal is a perfect recipe for a pressure cooker. You can have this delicious meal on the table in less than an hour!

Recipe adapted from Pressure Cooker Perfection.


3 pounds boneless pork butt, trimmed and cut into 1 inch pieces.
2 tablespoons vegetable oil
2 large onions, chopped fine
8 cloves garlic, minced
1 tablespoon mustard seeds
1 tablespoon paprika
1 tablespoon ground cumin
1/4 teaspoon cayenne pepper (or to taste)
Pinch ground cloves
1/4 cup all-purpose flour
1 cup chicken stock (or water)
1 15-ounce can diced tomatoes
2 tablespoons red wine vinegar
1 teaspoon sugar
1/4 cup minced fresh cilantro or basil
Kosher salt and fresh ground pepper
Cooked rice, for serving


1) Slice off any large pieces of fat from your pork and cut it into about 1-inch cubes. Pat the cubes dry and season them well with salt and pepper.

2) Add one tablespoon oil to a large (6 or 8 quart) pressure cooker over medium-high heat. Brown meat in two batches on all sides, about 8 minutes per batch. Remove pork from pan when it’s nicely browned.

3) Heat other tablespoon of oil in the pan (you may not need this tablespoon if there is lots of fat from the pork in the pan). Add onions and a pinch of kosher salt. Cook for 4-5 minutes until onions soften, then add minced garlic and spices.

4) Cook for 30 seconds until spices are fragrant, then stir in flour and cook for a minute.

5) Whisk in broth, scraping up any bits stuck to the pan. Stir in tomatoes, vinegar, sugar, and browned pork plus any juices that accumulated with the pork.

6) Stir everything together, lock the pressure cooker lid and place over medium-high heat. When pot reaches high pressure, reduce heat to medium low and cook for 30 minutes, adjusting heat to maintain high pressure.

7) After 30 minutes, remove from heat and let pressure release naturally for 15 minutes. When pressure allows, remove lid and let steam escape away from you.

8) Bring vindaloo to a simmer and season with salt and pepper. Stir in cilantro or basil and serve immediately over rice.