instant pot chicken vindaloo

Instant Pot Chicken Vindaloo

  • Author: My Heart Beets


  • 2 pounds skinless and boneless chicken thighs, cut into quarters
  • 2 tablespoons oil of choice
  • 1 teaspoon cumin seeds
  • ½ teaspoon black mustard seeds
  • 1 Serrano pepper or green chili, minced, adjust to taste


  • 2 teaspoons paprika
  • 1 ¼ teaspoons salt, to taste
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon black pepper
  • ¼½ teaspoon cayenne, adjust to taste


  • 3 tablespoons white vinegar
  • 1 cup (frozen) onion masala
  • Cilantro, garnish


  1. Press the sauté button, add oil and allow it a minute to heat up. Add the cumin seeds, mustard seeds and serrano pepper. Once the cumin seeds brown, add the chicken and spices and stir-fry for 2-3 minutes to coat the chicken.
  2. Add vinegar and onion masala.
  3. Secure the lid, close the pressure valve and cook for 5 minutes at high pressure. 
  4. Naturally release pressure or quick release after 10 minutes. 
  5. Garnish with cilantro and serve.


  • Adjust the serrano/green chilies and cayenne to spice preference.