Authentic Goan Chicken Vindaloo made in the Pressure Cooker or Instant Pot. Enjoy this dairy-free and gluten-free Chicken Vindaloo with rice or naan for a satisfying dinner!
Start the instant pot on saute mode and add the dry whole spices – dry red kashmiri chilies, coriander seeds, cloves, cinnamon, cardamom, peppercorns, cumin and mustard seeds.
Sauté for about a minute until they are fragrant and slightly browned. Make sure the spices do not burn. Turn off the instant pot.
Transfer the whole spices to a grinder. Add ginger, garlic, tamarind paste and vinegar.
Add 3/4 cup water and grind to a smooth paste.
Marinating the chicken with vindaloo paste
In a large bowl, add the chicken pieces. Add the vindaloo paste to the chicken. Mix well and refrigerate for 15 minutes to overnight.
Making the curry
Start the pressure cooker in sauté mode and heat oil in it.
Add onions and saute for about 4 minutes until they turn golden brown.
Add turmeric and salt.Add the marinated chicken and saute for 3 minutes, while stirring frequently.
Mix in any remaining vindaloo paste from the marinade in 1/4 cup water, and add to the instant pot. Deglaze the pot and make sure nothing is stuck to the bottom.
Pressure cook for 5 minutes, then do a 5 minutes NPR. This means after the pressure cooker beeps, let the pressure release naturally for 5 minutes, then do a quick release manually.
Add brown sugar and stir in the curry.
Garnish with cilantro and serve hot with rice, naan or roti.
Video
Notes
Pot-in-pot rice: You can make pot-in-pot white basmati rice along with chicken vindaloo in the instant pot. Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.