Recipe for Beef Vindaloo Instant Pot
This Instant Pot vindaloo is a totally flavorful and wonderful way to prepare a classic Indian dish quickly and easily in your own home!
Using cubed beef stew meat or pork roast, the flavorful sauce creates a delicious Instant Pot main dish in a fraction of the time!
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
Tender chunks of beef stew meat coated in an ultra flavorful spice mix for an irresistible saucy Indian meat dish!
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 5
Calories 347 kcal
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!
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Mix the spice paste together and set aside.
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Preheat your Instant Pot on 'sauté.' Add avocado oil when hot.
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Cook the chopped onion until softened and turning brown.
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Add in the garlic, stir fry for 30 seconds, then add the spice paste.
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Stir fry for another minute, and then add the meat cubes, stirring to coat.
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Add in the water, stir to mix.
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Lock on your lid, using 'manual' or 'pressure cook', adjust time to 20 minutes.
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Once the time is up, hit cancel, quick release, and remove the lid.
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Hit 'sauté' to simmer the liquid down by half. Add the coconut milk, and cook serval minutes to thicken and reduce. Serve!
Nutrition Facts
Instant Pot Vindaloo
Amount Per Serving
Calories 347 Calories from Fat 189
% Daily Value*
Fat 21g 32%
Saturated Fat 10g 63%
Cholesterol 84mg 28%
Sodium 551mg 24%
Potassium 639mg 18%
Carbohydrates 6g 2%
Fiber 2g 8%
Sugar 2g 2%
Protein 32g 64%
Vitamin A 92IU 2%
Vitamin C 4mg 5%
Calcium 58mg 6%
Iron 4mg 22%
* Percent Daily Values are based on a 2000 calorie diet.
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