My husband and I really love Indian food, but it can be really rich in the restaurants and loaded with allergens!
I like making our own to control the quality of ingredients and and type of fat going into the dish.
This a super flavorful, slowly simmered meat, a favorite of my husband’s.
Your taste buds will do a little dance when they encounter all the lovely flavors.
And for all the families out there, you get to control the spice heat in this dish. Normally pretty fiery, I’ve made this vindaloo much more mild.
Serving suggestion for this Instant Pot vindaloo:
We serve ours with some crispy gluten free soccas, Indian rice, and some vegetables. I like to mix chopped cucumber with plain greek yogurt, lemon juice, cumin, and sea salt.
If gluten is still on your menus, Trader Joe’s has several great varieties of naan, some fresh, and some frozen!
Learn how to make cauliflower rice for a low carb side option, or try these roasted cabbage steaks!
The spicy sauce would marry well with this Instant Pot pumpkin mushroom risotto too!
Additional gluten free Indian recipes:
- My dairy free chicken tikka masala is a fan fav!
- I frequently add some curry powder to my oven roasted cauliflower for a fun twist!
- These gluten free naan look fabulous!
- I adore this deconstructed samosa recipe!
- Cauliflower rice chicken biriyani is low carb and Whole30!
- This chicken mulligatawny looks tempting!
Instant Pot Vindaloo Recipe:
If you try this tasty vindaloo, be sure to come back leave your feedback below!
Instant Pot Vindaloo
Ingredients
SPICE PASTE:
- 1 1/2 tablespoons brown mustard or Dijon
- 1 1/2 teaspoons cumin powder
- 1 1/2 teaspoons turmeric
- 1/2 teaspoon cayenne pepper omit or reduce for spice-sensitive, or increase if you like a spicy punch
- 1 teaspoon sea salt
- 1 tablespoon red wine vinegar
REMAINING INGREDIENTS:
- 1 1/2 pound stew meat I have used pork, lamb, AND beef, cut into 1 inch cubes
- 2 tablespoons avocado oil
- 1 small onion chopped
- 6 cloves garlic minced
- 2/3 cup water
- 2/3 cup canned coconut milk shaken well first!
Instructions
- Mix the spice paste together and set aside.
- Preheat your Instant Pot on 'sautΓ©.' Add avocado oil when hot.
- Cook the chopped onion until softened and turning brown.
- Add in the garlic, stir fry for 30 seconds, then add the spice paste.
- Stir fry for another minute, and then add the meat cubes, stirring to coat.
- Add in the water, stir to mix.
- Lock on your lid, using 'manual' or 'pressure cook', adjust time to 20 minutes.
- Once the time is up, hit cancel, quick release, and remove the lid.
- Hit 'sautΓ©' to simmer the liquid down by half. Add the coconut milk, and cook serval minutes to thicken and reduce. Serve!
Nutrition
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Ummm yeah.. these seasonings needed a serious upgrade.. kinda bland. So added a 1/2 tbls of garlic powder, tablespoon ground of ginger, tablespoon of tomato paste, 1 1/2 teaspoon curry powder and a little garlic salt. Loved the concept though and it was quick and easy but def. had to doctor it up for my taste.
Amazing recipe! And fast!! I used the instant pot to make a very quick tasty meal, well-liked by ALL the family members. It’s a keeper.
when do I put the spice paste?
step 3, as stated! Let me know if you need more help!
I have made this a few times since discovering it 2 months ago. The spice mix is perfect! I add sliced carrots and mushrooms along with the onion and garlic. When it is done I add1/2 cup frozen peas for some colour. Tonight I made a version with tofu instead of meat for the vegetarians in the family. It does not need long to cook and was very tasty. Thank you for posting this.
We love the spice combo too Ruth, thanks for stopping by and sharing your opinion!!
Hi Tess!! This looks yummy! Just printed it out…Do you think I could convert this to a slow-cooker recipe?
Hi Kim!! sure…you could crockpot the simmer portion – maybe 4-6 hours on low. You will have to simmer off the extra liquid at the end though, remove the lid and and turn it to high.
Indian food has SUCH great flavors! So bold! I have this tweeted and pinned!
Tessa, this looks great! My mouth is actually watering reading the recipe. Thanks for sharing on GAPS Friendly Friday.
This looks delicious! I will have to try it soon! I actually have a roast sitting in my freezer now that my hubs would love if I made into his favorite beef stew . . . but I have other plans for it now. π
Well, I am sure he won’t complain TOO much Jen after enjoying this dinner!
Mmmm! Good flavours here. Thank you for sharing your recipe.
I just made this tonight- it was delicious! I didn’t change a thing!
Thanks so much for letting me know…we love it too! Quite the flavors!
Thaks for pointing that out…I fixed it, and yes, add to the paste!
I'm actually making this right now. I couldn't see when to add the salt and vinegar, so I added it to the paste and garlic.
It's smelling really good!
I enjoy a good vindaloo and I have to admit I have never made it at home. It sounds so delicious and perfect winter meal. Thanks for sharing it with at at Whole Food Wednesdays. I hope to see you this week. Have a great night.
KINDRED spirits Michelle…our tastebuds were made from the same old! Butter chicken….I'll have to see a recipe…but butter can be difficult to replace in dishes were it is the star ingredient!
I love Indian Food too! I can't wait to make this recipe. I actually made an allergy-free butter chicken. Well, let's just say that I never posted the results on my blog π
No time better than the present Elise…such a flavorful cuisine with tons of unique flavors!! thanks for stopping by, if you make it, let me know how it turn out!
I've never eaten Indian food, but that looks really good! And whuddaya know, I have those ingredients in my pantry! π
Oh my, now THAT is tall order!! We love those too…but all the cream?! But I certainly love a good challenge!
Yum! Another fun new discovery from the Wed blog hop! I love Indian too π Now, if you can do a allergy-free butter chicken….or khorma.