Instant Pot Ground Pork Vindaloo With Potatoes Recipes

INSTANT POT GROUND PORK VINDALOO WITH POTATOES

Steps:

• Press the saute button, add the oil and allow it a minute to heat up. Add the cumin and mustard seeds. Once the cumin seeds brown, add the onions and Serrano pepper. Stri-fry for 5 to 6 minutes, or until the onions begin to brown. Add the ground meat, garlic, and ginger and cook until the meat is mostly browned. Add the spices, give everything a good mix, then add the vinegar, water and potatoes. Secure the lid, close the pressure valve and cook for 10 minutes at high pressure. Quick release pressure. Garnish with cilantro if desired and serve.

INSTANT POT® POT ROAST WITH POTATOES AND CARROTS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in 2 tablespoons oil. Add roast to hot oil and cook until browned all over, 4 to 5 minutes per side. Add broth.
• Combine remaining oil, potatoes, carrots, onion, and soup mix in a resealable plastic bag. Seal and shake to coat evenly. Pour mixture into the pressure cooker and spread out evenly.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove roast from pot and place on a serving platter, leaving drippings in the pot.
• Select Saute function and bring drippings to a boil. Combine water and cornstarch in a bowl and add to drippings. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Season gravy with garlic salt and pepper.
• Slice roast and serve with vegetables and gravy.

PORK VINDALOO - PRESSURE COOKER

Steps:

• Over medium heat, heat 1 tablespoon oil in pressure cooker.
• Cook onion, stirring often, for 2 minutes. Add pork and cumin seeds and cook until pork is lightly browned - 2 to 3 minutes.
• Add water and stir well, making sure to scrape up all fond.
• Add coconut milk and blend in mustard, salt, turmeric, and cayenne.
• Add frozen blocks of spinach and set potatoes on top.
• Lock pressure cooker lid in place and bring to high pressure. Lower heat and cook for 15 minutes. Slow-release pressure.
• Cut potatoes into smaller pieces and adjust sauce for taste - adding salt, cayenne or mustard as needed.