INSTANT POT PORK VINDALOO STEW

INSTANT POT PORK VINDALOO STEW

This Pork Vindaloo Stew can be prepared both in the instant pot and on stove-top. 

Serves 8

  • 3 lbs cubed (about 1 ½”) boneless pork (we like the marbled meat from the butt)
  • 2 – 11.5 oz containers Maya Kaimal Vindaloo (or 1-24 oz Club size container)
  • 2 cups frozen pearled onions
  • 2 cups frozen carrot coins
  • ¼ cup fresh chopped cilantro, optional
  1. Place the cubed pork and 1 container of Vindaloo sauce in your Instant Pot. Close securely and set to Meat/Stew- it should be a 35-minute cook time.
  2. While the stew cooks in the Instant Pot, let the frozen vegetables stand at room temperature to temper.
  3. When the cook time is up, carefully release pressure and open the lid. Skim off as much visible fat as you can, you should get about ½ cup.
  4. Keep the stew in the Instant Pot on the warm mode, or if you prefer, carefully transfer the stew to a cook pot (4 to 6 quart) and set over a low heat.
  5. Add the second container of Vindaloo sauce and the frozen vegetables. Stir to combine and put the lid back on and let the sauce and vegetables warm through.
  6. When you’re ready to serve, add the fresh chopped cilantro if using.

 

  • *If you don’t have an Instant pot, just follow these stove-top instructions:
  • In a medium-sized covered Dutch oven, heat 2 tablespoons of vegetable oil over medium heat. Add the cubed pork and brown lightly on all sides. 
  • Add all the Vindaloo sauce. Partially cover and gently simmer over low heat until pork is fork tender, 1 to 1 ½ hours, stirring occasionally.
  • In the last half hour of cooking, add the frozen vegetables and check sauce consistency. If thin, remove lid to allow sauce to reduce and thicken as the vegetable heat through.