Pork vindaloo is a popular Goan curry that’s tangy, spicy, and flavorful. It’s also effortless to make in an Instant Pot!
Instant pot vindaloo is a spicy and saucy pork curry full of flavor. It’s a bit tangy thanks to the vinegar in the dish, and it’s also known to be spicy (though you can, of course, adjust to taste).
What is Vindaloo?
The short answer: vindaloo is known as an Indian dish with Portuguese origins. The dish was brought to India by Portuguese explorers, where the recipe was adapted using local ingredients and spices.
A slightly more detailed answer:
When the Portuguese came to India during the 15th century, they colonized Goa (and up until the 1960s, Goa was actually still a Portuguese colony…). When the Portuguese arrived, they brought a dish called carne vinha d’alhos, which translates to pork cooked in garlic and wine vinegar. That dish was doctored up with Indian/Goan spices/ingredients, and the name was shortened to vindaloo.
This past summer, we took a family trip to Portugal, and the food there was very, very mild. While I didn’t get to try the original carne vinha d’alhos (pork with garlic and wine vinegar), I have to assume that it’s also a very mild dish. I can’t imagine the original Portuguese version and the Goan version have anything in common outside of the pork and garlic. The vindaloo that I’m familiar with is made with plenty of Indian spices and has quite a bit of heat.
What’s interesting is that the Portuguese are the ones who introduced chili peppers to India. Before visiting Portugal, I guess I just figured their cuisine would be spicy too, so it was surprising that that wasn’t the case.
In her book, Curry: A Tale of Cooks and Conquerors, historian Lizzie Collingham says the Portuguese likely brought the chili peppers from Brazil by way of Lisbon and then to India. And while “the Portuguese in India had developed a liking for the fiery taste of the chili pepper,” I learned that wasn’t the case for palates back home. It seems that “on the Iberian Peninsula, chilies were grown more as curious ornamental plants than as sources of a fiery flavoring.”
As for the Portuguese in India, they used chillis “in excessive quantities in vindaloo. Some recipes call for as many as 20 red chillis.” My recipe is nowhere near as spicy, though my south Indian husband would probably prefer the 20 chili version, ha.
I use cayenne chili pepper in my recipe, which is easy to adapt to taste, so make this dish as spicy as you’d like!
“This was absolutely breathtaking. Flavor, texture, everything! I trimmed all the extra fat from the pork shoulder, but there was still plenty of marbling to make it fork-tender and delicious.”
Peter
Does Vindaloo have potatoes in it?
Some people think that vindaloo should have potatoes because vindaloo contains the word ‘aloo.’ In Hindi, aloo means potatoes. The fact that ‘aloo’ is in the name is just a coincidence. This dish is all meat – no taters in here.
That said, I have an easy recipe for Instant Pot Ground Pork Vindaloo with Potatoes on my blog. The only reason I use potatoes in that recipe is to help stretch out the meal and also cut some of the heat. It’s a good weeknight option, but if you’re looking for a meaty pork vindaloo, this recipe, made with pork shoulder, is the one to try.
What to Serve with Pork Vindaloo
You can serve pork vindaloo with any Indian flatbread or Basmati Rice. Here are some more ideas:
Ingredients
- 4 tablespoons oil of choice
- 1 teaspoon cumin seeds
- ½ teaspoon black mustard seeds
- 2 onions diced
- 1 Serrano pepper or green chili minced
- 2 pounds pork shoulder cut into 1.5 inch cubes
- 3 tablespoons minced garlic
- 1 tablespoon minced ginger
Spices
- 4 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon coriander powder
- ½ teaspoon cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon black pepper
- ¼ – ½ teaspoon cayenne adjust to taste
- 4 tablespoons white vinegar
- ¾ cup water
- Cilantro garnish
Instructions
- Press the sauté button, add oil and allow it a minute to heat up. Add the cumin and mustard seeds. Once the cumin seeds brown and the mustard seeds begin to pop, add the onions and Serrano pepper. Stir-fry for 8-10 minutes, or until the onions begin to brown.
- Add the pork, garlic and ginger. Stir for 3-4 minutes to brown the meat on all sides.
- Add the spices, give everything a good mix, then add the vinegar and water.
- Secure the lid, close the pressure valve and cook for 25 minutes at high pressure.
- Naturally release pressure.
- Open lid, press the sauté button and cook for 8-10 minutes to boil off some of the liquid and reduce the gravy to a stew like consistency.
- Garnish with cilantro and serve.
Notes
- For extra tang, feel free to add a bit of tamarind paste to this recipe if you’d like!
Breier says
I make this regularly. Love it with brisket as well. Easy and so so delicious!
Prash says
fabulous recipe..tried it and my first attempt at Vindaloo was a success!
Ashley - My Heart Beets says
Thanks Prash! Happy to hear that.
Bobbie says
AMAZING!!! I Have made a lot of Vindaloo recipes at home, but this one is by far the BEST I’ve ever made. I did double everything but the meat for a saucier curry, and blended sauce once done for a smooth texture, as mentioned in a previous comment. Will be a staple in our house for sure 10/10
Ashley - My Heart Beets says
Bobbie, I’m so glad to hear that! Thanks for letting me know how much you enjoyed it!
Tara Jaggars says
I made this last night and the family LOVED it! I subbed the serrano for a red bell pepper since i didn’t have the serrano on hand. Came out awesome!
Question: How do you recommend cooking this if you didn’t have an instant pot? I’m visiting a friend out of town next week and would love to make this for her but she doesn’t have an instant pot. Braise in dutch oven for a couple hours?
nat says
EXCELLENT !
Weezy Dippel says
It was terrific. I cut out the fat off the pork shoulder. Next time I plan to brown the onions and the pork in a pan and then use the Instapot. As someone else commented, it’s hard to get the meat brown in an Instapot. The flavours were Spot on!
Vicki says
too salty using table salt. perhaps you use a different salt. If using table salt cut back half. But the flavour was good.
Brian says
This delicious recipe is deceptively simple to prepare.
I find that you must brown the pork in the oil in two batches before you sautee the aromatics. Following the recipe crowds too much into the bottom of the instant pot, which prevents browning. Proper browning produces a gravy with deeper color and flavor.
I like a lot of gravy – isn’t that why we eat with rice?! – so on the second try I increased all ingredients except pork by 1/3, which still fits easily below the max fill line in the Instant Pot. And, because I prefer a smooth gravy, I removed the pork and pulsed the gravy with a stick blender before serving.
Ashley - My Heart Beets says
Brian, I’m so glad to hear that you enjoyed this 🙂
Diane E says
I made this dish for last night’s dinner, serving it with basmati rice and sauteed chard. Absolutely delicious! Thank you for a wonderful new way with pork. And thank you for the information about Goa and your beautiful photos — so interesting 🙂
Ashley - My Heart Beets says
Diane, that’s so great to hear! Thanks for letting me know how much you enjoyed it 🙂
Asha says
I made this yesterday. I do not cook often, but your recipe had simple ingredients and the instructions were so clear and easy to understand. I am so grateful! The pork curry was so tasty and actually tasted like I was in Auntie’s house! Thanks for giving me the confidence to try more recipes on your site!!!
Ashley - My Heart Beets says
Asha, I’m so happy to hear that! Thank you for letting me know how much you enjoyed it 🙂
Mary E. Siemens says
Used all of the spices but less for the first time. This recipe is a keeper!
Ashley - My Heart Beets says
Glad to hear that! 🙂
Meika says
Question! Trying to get some freezer space by using up some of the onion masala! (i know, i know…). I saw you used it in the chicken vindaloo but really wanted to make pork vinadloo.. Any suggestion on how to add in frozen onion masala to this pork vindaloo recipe?
Scott Huckleberry says
Have you tried it using pork chops or loin roast instead of pork shoulder?
Ashley - My Heart Beets says
Hi Scott, I have not – but hopefully another reader can chime in if they’ve tried.
Scott Huckleberry says
Going to try it tonight. Stay tuned 🙂
Deb Falk says
I’ve used smoked pork loin…delicious!
Diane E says
Hi Scott, I used two thick bone-in pork chops. I rough cut the meat off the bones and cut it into chunks. There was still meat on the bones, so I browned them along with the cubes and left them in the pot. Since it was just my husband and me, we didn’t mind the slightly less elegant presentation. Worked great and tasted amazing, although a little leaner than pork shoulder would have been.
Pat says
I have made this twice. Both times it was excellent. Didn’t change a thing except once I used Tamarind Paste. Used 1/2 teaspoon cayenne both times. Meat was tender. A real spice bomb!
Ashley - My Heart Beets says
Pat, I’m so glad to hear that! Thanks for letting me know how much you like this recipe 🙂
Manny says
Could I replace the pork with beef? If so what cut of beef? And the cooking time?
Meaghan says
I’ve substituted stewing beef chunks for recipes similar to this. Cut into the piece size she recommends 1 lb of stewing beef takes 20 min in the pressure cooker. Maybe 25 if you want it more tender.
Lynn says
My family loves this dish. We’ve made it twice now and follow your instructions exactly. My memory stinks so I keep a list of web recipe links and the tweaks I make to them. The listing for this recipe is “perfect as is.” Thank you for a family favorite. I’ll be back for another soon =)
Ashley - My Heart Beets says
Lynn, I’m so glad your family loves this! And I’m so glad you like this recipe as it is – appreciate the kind words 🙂
Ashley says
Do you think I could use prepared yellow mustard in place of the black mustard seeds? Will I lose out on a lot of flavor if I just omit the seeds completely?
Ashley - My Heart Beets says
I would either use black mustard seeds or skip the seeds entirely – I wouldn’t use prepared mustard. I think it’ll taste good even if you omit the seeds. Let me know how it goes!
Pat Galvin says
I forgot to ask. For your recipes, when you call for salt, is that coarse Kosher salt, or table salt? Thanks for the great food. Made Pork Vindaloo again last night and was really enjoyable.
Ashley - My Heart Beets says
Hi Pat, I use table salt 🙂 Glad you like the pork vindaloo so much!
Pat Galvin says
We made this earlier this week, exactly per the recipe. Was wonderful. Lots of great spice but not super hot. We had pork shoulder remaining and are making it again this eve. I did spoon off some of the pork fat, as a good pork shoulder has quite a bit of fat in it. Thanks for a keeper recipe!
Ashley - My Heart Beets says
Happy to hear that! Thanks for letting me know how this turned out for you – glad you’re already making it again!
Sahana says
My family doesn’t like the taste of vinegar. Can I use lime juice in place of vinegar?
Ashley - My Heart Beets says
I’m sure lime juice will work just fine, enjoy!
Phil says
Excellent Vindaloo and very simple!
Ashley - My Heart Beets says
Phil, I’m so glad you liked it! Thanks for letting me know how it turned out for you 🙂
Peter says
This was absolutely breathtaking. Flavor, texture, everything! I trimmed all the extra fat from the pork shoulder, but there was still plenty of marbling to make it fork-tender and delicious.
Ashley - My Heart Beets says
Peter, that’s so great to hear! Thank you for letting me know how much you enjoyed the vindaloo 🙂
Manhar Chauhan says
Hi Ashley
I took the liberty of using lamb in the vindaloo and cut the pieces about 1.5 inches. While the taste was quite good, I was disappointed to note that chunks of meat had shriveled to less than 1/2 size. Can you comment on whether this is to be expected, or what I could have done differently?
Ashley - My Heart Beets says
Hi Manhar, I’m not sure why that happened – a guess might be that perhaps they were fatty pieces and the fat melted into the sauce? If you make this again you can try using larger pieces and see how that goes. I hope that ends up being helpful.
Clark D says
Great flavor and the pork is so tender from the pressure cooker. Try it you will love it!
Ashley - My Heart Beets says
Clark, I’m so glad to hear that! Thanks for letting me know how the vindaloo turned out for you 🙂
Meghan says
We don’t have an instant pot, but I’m interested in making this. Have you considered doing a conversion for a slow cooker or dutch oven?
Ashley - My Heart Beets says
Hi Meghan, I’m sure you can easily adapt this to the stovetop – I’d simmer it for about half an hour, or until tender. Please let me know how it goes if you try 🙂
Natalie says
I have probably made this a dozen times, easily. My favorite instant pot Indian recipe, so simple to put together, and it tastes so complex, and spicy!!!!
Ashley - My Heart Beets says
Natalie, that’s so great to hear! Thank you for letting me know how much you like this recipe 🙂
Kathy says
SO delicious & easy to make! It was my 1st time making a vindaloo, and it was so GOOD! Thank you Ashley for this wonderful recipe!
Ashley - My Heart Beets says
Kathy, I’m so glad you made and liked the vindaloo! Thank you for letting me know how it turned out for you 🙂
Nikki says
I was wondering if I could use yellow mustard seeds in place of black?
Alice Brown says
Hi Ashley,
I am making Vindaloo for a crowd and would like to add some potatoes to this recipe. When should I add the potatoes in and how long should I cook it for?
Thanks.
Alice
Ashley - My Heart Beets says
Hi Alice, I would suggest making the vindaloo as is and adding cooked potatoes at the end (you can see how I cook potatoes in the IP in this post). I would make the curry and the potatoes the night before you plan to serve it to help the potatoes absorb flavor. I wouldn’t cook them together as the potatoes will likely become too soft. I hope that helps!
Michelle says
This recipe turned out amazing!
Omitted the cayenne, but used one whole Serrano (seeds and all). The heat was almost over my limit this way, so next time I might try removing seeds from just half the Serrano pepper before chopping. That said, I liked it having more of a kick than I’m used to.
It was super tasty with a lovely complex flavour. I used cubed pork leg which turned out wonderfully tender. When it came time to reduce the sauce, I removed the pork with a slotted spoon so it wouldn’t become over cooked or dry (I boiled the sauce pretty hard to speed things up). Tossed the meat back in once it looked thick enough and served up my best looking (and tasting) curry ever!
Served with some steamed carrots and green beans, and a baked potato with a dollop of yogurt (to tame the heat). The sauce went so well with the potato and yogurt. I think I’ll try this recipe with beef and lamb as well in the future. This one’s a keeper!
Ashley - My Heart Beets says
Michelle, I’m so happy to hear that you liked this recipe! Thanks for sharing how it turned out for you 🙂
Anne P says
Trying this now, the smells just before closing the pot are awesome!
Ashley - My Heart Beets says
Hope you love it!
David Oldale says
I really should not have given a rating before trying the dish but I have been cooking and eating curries for 50years so I must say the recipe does look good. But hey I do have a problem and that is there is only one of me and I now have a small appetite and cooking a meal suitable for 5/6 would be just a waste. So any advice on cutting down the ingredients would be a great help as this is one dish I am looking forward to cooking. Like your husband I like my curries extremely hot, eating a phall being quite normal. I was a firefighter before I retired when it was quite normal on nights on the way back to the fire station to stop off and pick up curries for all the lads from the local takeaway. Magical times! Many thanks and by the way your web site is sensational.
My Heart Beets says
Hi David, I haven’t tried halving this recipe but I think it’d be fine if you wanted to try that. Also, I’m sure this dish will freeze well, so you could always make the recipe and freeze it into smaller portions. Let me know how it goes and what you think if you make it 🙂
David Oldale says
Hi Ashley, well I did it following your advice and halving the recipe – the result after a bit more tweaking to my taste – astounding!
Used same amount of oil plus!!! Frozen chicken breast pieces,didn’t have a sterano pepper so used a habenero chilli and a teaspoon of ground birds eye chilli powder, I said I liked it hot!!! Cooked for the 25mins added after npr 2 pieces of cooked potato another good glug of oil and some extra water plus a squirt of tomato ketchup. Tasted but not eaten! Always better next day after the flavours have infused and mellowed. It really was rather superb! Please note in the UK every so called Indian restaurant/takeaway (they are really Bangladeshi or Pakistani) put potato in their vindaloo. Would I make this again – too damn right I will, it was gorgeous!
Ashley - My Heart Beets says
I’m so glad you made and liked it! Thanks for coming back to let me know how it turned out for you!
Deepa says
If i want to add diced potatoes or baby potatoes, would that change the cook time and/or water added? Thank you!
Molly says
This recipe is absolutely delicious
My Heart Beets says
Thanks, Molly!
Adrienne says
This recipe is definitely a keeper! I have tried other vindaloo instapot recipes and I have been disappointed. The flavours here are complex and I thought it was a good balance of spices and vinegar, although I would use even more cayenne next time ;-). I like it hot! Thanks for sharing this recipe!
My Heart Beets says
Thanks, Adrienne! I’m so glad you liked my recipe 🙂
Mapleleaf75 says
Hello,
Well as I did have a piece of Pork loin, I cut it in bite sized pieces to make this recipe!
I used Kashmiri chilli powder as it’s not very spicy and I had smoked paprika so to add colour, added 2 teaspoons.I also love patatoes so patatoes went in too, forgot to mention, I used red wine vinager as well as tamarind sauce!
Yes it trned out good real fiery red in colour and also taste! Made Jasmine rice.
My husband and self are not used to very hot food but we enjoyed it. I think instead of pork, i dont care for the texture, or taate really, so chicken or lamb should turn this dish quite a rave!
Thanks for your help in sharing the recipe
My Heart Beets says
Thanks for letting me know how it turned out for you both 🙂
Angela Lavery says
Hi
I am planning on making your Pork Vindaloo on Sunday but also am out in the afternoon. Do you think the meat would hold up to being cooked & left on keep warm till dinner or will it fall apart too much. Loving your recipes!
My Heart Beets says
Hi Angela, I’m so sorry for the late reply! I think the meat would be fine in the pot for a few hours. How’d it turn out for you?
Gerry says
I make this recipe with lamb shoulder; works very well! One question though: when you are thickening the sauce at the end, do you recommend using low, normal, or more for the saute mode.
My Heart Beets says
Hi Gerry, great to know this works well with lamb shoulder! As for sauté mode, I typically go with the default which for me is “normal” mode but you can always do it on high if you’re in a rush 🙂
Manan says
I love your recipes – your instant pot chicken biryani is probably my favorite recipe of all time!
A question for you: how much tamarind paste would be good for this? I do like tanginess.
Paige Roberts says
This recipe was so delicious and flavorful. We could not find black mustard seeds anywhere so we used ground mustard instead and it was still incredible. Will absolutely make again!
My Heart Beets says
Paige, I’m so glad you liked the vindaloo! Thanks for letting me know how this turned out for you 🙂
margriet says
can i just cook it in a large creuset pot.
how long will it take to cook the pork then.
Thanks
margriet
chris martin says
Amazing recipe, I recently was turned onto pork vindaloo after a a quick trip I had made to the international isle at our local Aldi’s food store. there I picked up a jar of premade sauce and it was delicious… this recipe is a very accurate recreation of those feelings I had when I ate this dish for the first time, kudos!
My Heart Beets says
Chris, that’s awesome to hear – so glad you liked it 🙂 Thanks for letting me know how the vindaloo turned out for you!
Mary Ann Lynch says
Most delicious. The pork melted in our mouth. Sauce was delicious. Doubled recipe but didn’t double water. Used half the vinegar (subbed apple cider vinegar for white) and added tamarind paste to make up the difference. When done, there was quite a bit of melted pork fat so I removed a lot of the liquid and put it through a fat separator. Then put the defatted liquid in a skillet and reduced by half. Refrigerated and ate the next evening. I was so pleased with the result. Definitely a home run!
My Heart Beets says
Mary Ann, so happy to hear that you liked the vindaloo so much! Thanks for letting me know how it turned out for you 🙂
Mary Ann Lynch says
I’m doing some meal planning for the holidays when I will have a good size crowd to feed including some vegans. Only have one instant pot so looking to do as much ahead as possible and reheat. Wondering if you think that the dishes like the pork vindaloo, chicken curries, and mushroom do pyaza are appropriate for doing ahead and reheating? If can do these types of things ahead, I can save the time just prior to the meal for items such as vegetable biryani and corn kadai. Any thoughts?
My Heart Beets says
Hi Mary, I would definitely make any meat the day before – it’ll just get better/more flavorful overnight. The mushroom do pyaza and the corn kadai will also be just fine a day in advance. I’d also suggest making a dal (amritsari dal – onion masala recipe is a good one) if you have the time – vegetarians and non-vegetarians will enjoy it and you can also make that dal a day in advance. Making the veggie biryani just prior is a good idea (as the veggies would get too soft if you were to reheat). Hope that helps!
Mary Ann Lynch says
Reporting back on my Indian dinner during the holidays. Made Chana Masala and Chicken Achari curry ahead of time and put in the freezer. I slightly undercooked the Chana Masala so that I could put it back in the instant pot for a few minutes just prior lo serving to heat and finish cooking. I reheated the chicken Achari in the microwave. Both were amazing. Also did the Corn Kadai using my premade onion masala. We also made aloo gobi on the stove top using pre roasted potatoes and cauliflower so that they would not be mushy, a kachumber salad, basmati rice. It was a delicious meal and making the curries ahead enhanced their flavors. Also want to say how much I love the Rice Flour Roti recipe. It is great for wraps and tacos. So simple. Thanks for everything you do. Making the pork vindaloo this week.
My Heart Beets says
Mary Ann, thanks so much for reporting back – that is so awesome to hear! 🙂 Also great to know you like the rice flour roti recipe! Hope you enjoy the vindaloo!
ambili says
im not sure what i did differently with this recipe because i literally had no curry left in the recipe 🙁
My Heart Beets says
Ambili, that’s very odd – I wonder if the valve was open while pressure cooking and a lot of steam escaped?
Ambili says
I think that is where I screwed up. I do not know what naturally release means and I am not sure when to close the valve. Is there a specific term you use in your recipes for us to know when to keep the valve closed or when to open it?
My Heart Beets says
Any time you secure the lid, you should close/seal the pressure valve — in my recipes, I usually say “close the pressure valve” which means to make sure it’s on “sealing.” If a recipe says to “naturally release pressure” that means let it be and wait for the pin to drop on it’s own and then open the lid. If it says quick release that means to turn the valve to release steam which will force the pin to drop sooner allowing you to open it. If a recipe says to naturally release for X minutes, that means to wait for X minutes before turning the valve to release steam. I hope that makes sense!
Praj says
I have tried several of you recipes with success. This one was a success as well- except the gravy was a bit watery. I wish I could try it with 1/2 cup of water.
My Heart Beets says
I’m sure it’d be fine if you used 1/2 cup water. Also, you can hit the sauté button at the end to reduce the gravy!
Leo Davids says
I just made this for the third time, it was excellent. I have made many of your biryani recipes and never had a failure, all where delicious.
My Heart Beets says
Leo, that’s awesome! So happy to hear that you like this vindaloo and my biryani recipes so much!! 🙂
Susan says
This was delicious!!! I did have to add more salt and more cayenne…but that’s bc I’m a salt and spice addict. I also threw in cinnamon sticks and whole star anise in w/ the mustard seeds. I had curry leaves – so I threw those in too. I had some w/ just the meat and curry…but then also decided to roast some diced potatoes in the oven and mixed it in w/ the leftover curry. It was delicious both ways. Thank you for a great recipe to try on the instantpot. I am still trying to get used to it…but this recipe gave me a base (the setting to saute first, approx. 25 minutes if pork or beef, saute again to thicken) on how to potentially make any meat curry – so thank you so much for that….sincerely. Love your website and will definitely let others know about it too.
My Heart Beets says
Susan, I’m so happy to hear that!! Thanks for letting me know how the vindaloo turned out for you 🙂 And thanks for sharing my site with others!!
Meghna says
If I wanted to make the same dish with chicken or mutton – would it be possible?
My Heart Beets says
Yes – if you use chicken just decrease the cook time 🙂
I.L. says
If you wanted a chicken vindaloo, would you use chicken thighs and cook for 10 minutes? Any other adjustments? Thank you.
My Heart Beets says
I haven’t tried this yet but I think even just 5 minutes is enough. You can do 10 minutes too 🙂 Let me know how it goes!
Rosemarie Layser says
This recipe was easy to follow and very tasty! A keeper for sure😊
My Heart Beets says
I’m so happy to hear that you liked the pork vindaloo! Thanks for letting me know how it turned out for you!
Sophie says
Beautiful pictures of this delicious curry. Always love vindaloos.
My Heart Beets says
Thank you 🙂 Hope you love it!
J says
Can I make this recipe using boneless pork chops? TIA!
Rita Patrick says
I just made this and it was very good. Very flavorful and another easy to follow recipe. Thanks Ashley!
My Heart Beets says
Rita, I’m so happy to hear that! Thanks for letting me know how it turned out for you 🙂
Glenn Parrish says
So glad I found your site! Have tried several of your recipes to great success.
Do you think I could double the vindaloo for a potluck? I have an 8 qt Instant Pot, but sometimes the ingredient ratios change.
Thanks!!
My Heart Beets says
Glenn, I’m glad you found my site too! Yes, you can double the recipe – double all of the ingredients but keep the cook time the same. Hope that helps!
tom scott says
I passed a link to your blog to my son who recently acquired the crock pot version of instant pot. For my birthday last week he cooked the pork vindaloo, chicken korma & a potato/green bean dish. It was all very delicious.
You have an excellent blog. Both comprehensive and easy to navigate. Nice job!!
My Heart Beets says
Thanks Tom! I’m so happy to hear that! 🙂
tom scott says
For my birthday this week my son cooked this dish and chicken Karma and a potato & green bean dish. All were delicious. I had emailed him a link to you’re site last week. He just got a new instant pot (crock pot version) and your site has so many instant pot recipes. I think I’m going to have to get a crock pot myself.
P.S. I love your site. It is so organized and easy to navigate. Your recipes and explanations are very comprehensible and easy to print.
My Heart Beets says
Tom, I’m so happy to hear that! That’s awesome that your son cooked for you 🙂 Happy to hear that you’re enjoying my site!
Karen says
I used beef instead and thought this was scrumptious! I may have done less garlic, as that was quite a lot to peel and grate, but I’ll just buy a jar of garlic paste next time and cheat. Also, if you have a cold and a stuffy nose, this is just the ticket!lol Delicious and will make again definately. 🙂
My Heart Beets says
Karen, I’m so glad you liked it! Thanks for letting me know how it turned out for you 🙂
ambili says
I am planning on using beef. How long did you cook it for?