Ingredients for Pork Vindaloo Pressure Cooker
- Canola Oil
- Butter
- 1 medium onion, chopped
- Boneless Pork
- Whole Cumin Seeds
- Chicken Stock
- Light Coconut Milk
- Coarse Grain Mustard
- 1 teaspoon salt
- 1 teaspoon turmeric
- ½ - 1 teaspoon cayenne pepper
- 10 ounces frozen chopped spinach
- Yukon Gold Potatoes
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How to Make Pork Vindaloo Pressure Cooker
- Heat 1 tablespoon of vegetable oil in a pressure cooker over medium heat.
- Add 1 medium onion, chopped, and cook, stirring frequently, for 2 minutes until softened.
- Add 1 lb pork (shoulder or loin, cut into 1-inch cubes) and 1 teaspoon cumin seeds. Cook, stirring occasionally, until pork is lightly browned (2-3 minutes).
- Pour in 1 cup of water, scraping up any browned bits from the bottom of the pot.
- Stir in 1 (13.5 ounce) can full-fat coconut milk, 1 tablespoon Dijon mustard, 1 teaspoon salt, 1 teaspoon turmeric, and ½ - 1 teaspoon cayenne pepper (adjust to your spice preference).
- Add 10 ounces frozen chopped spinach and arrange 2 medium potatoes, peeled and cubed, on top.
- Secure the pressure cooker lid and bring to high pressure. Reduce heat to maintain high pressure.
- Cook on high pressure for 15 minutes.
- Allow pressure to release naturally for 10 minutes, then carefully release any remaining pressure manually.
- Remove the lid and stir. If desired, cut potatoes into smaller pieces for easier serving. Adjust seasoning with salt, cayenne pepper, or mustard to taste.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
16g
Fat
41g
Carbs
18g