Instant Pot Ground Pork Vindaloo With Potatoes Recipes

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PORK VINDALOO - PRESSURE COOKER



Pork Vindaloo - Pressure Cooker image

A recipe based on Lorna Sass' excellent Tamed Pork Vindaloo with Spinach and Potatoes. I've made changes to make it lower calorie and lower protein. This can also be made in a crock pot, cooked on high for at least 8 hours.

Provided by Amy - Ellies Mommie

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon canola oil
1 tablespoon butter
1 onion, large
1 lb boneless pork, cut into 1-inch cubes
2 teaspoons whole cumin seeds
1/4 cup chicken stock
14 ounces light coconut milk
2 tablespoons coarse grain mustard
1/2 teaspoon salt
1 teaspoon turmeric
1/4 teaspoon cayenne
20 ounces spinach, frozen chopped
2 lbs yukon gold potatoes, cut into 2-inch chunks

Steps:

  • Over medium heat, heat 1 tablespoon oil in pressure cooker.
  • Cook onion, stirring often, for 2 minutes. Add pork and cumin seeds and cook until pork is lightly browned - 2 to 3 minutes.
  • Add water and stir well, making sure to scrape up all fond.
  • Add coconut milk and blend in mustard, salt, turmeric, and cayenne.
  • Add frozen blocks of spinach and set potatoes on top.
  • Lock pressure cooker lid in place and bring to high pressure. Lower heat and cook for 15 minutes. Slow-release pressure.
  • Cut potatoes into smaller pieces and adjust sauce for taste - adding salt, cayenne or mustard as needed.

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