Print

Instant Pot Chicken Vindaloo

5 from 1 reviews

Insanely delicious chicken vindaloo made right in the Instant Pot – with chicken thighs and toasted spices served with fluffy Jasmine rice and warm naan bread.

Ingredients

Scale
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon whole mustard seeds
  • 1 tablespoon whole coriander seeds
  • 4 whole cloves
  • 1 cinnamon stick
  • 2 tablespoons paprika
  • 1 tablespoon turmeric
  • 3 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 56 cloves garlic, peeled
  • 3-inch piece ginger, peeled
  • 2 tablespoons crushed red pepper flakes (or 2 Thai or Indian chilies, seeded and minced)
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 pounds boneless, skinless chicken thighs
  • 2 (15-ounce) cans fire-roasted diced tomatoes with juice
  • 1 (15-ounce) can coconut milk
  • 2 teaspoons coarse salt
  • Cooked jasmine rice and fresh cilantro, for serving

Instructions

  1. Heat a medium nonstick skillet to medium heat. Add cinnamon stick, peppercorns, mustard seeds, coriander seeds and cloves to the hot pan. Toast the spices for about 60-90 seconds, until fragrant and slightly toasted. Let the spices cool, then place in a small food processor. To the food processor, add paprika, turmeric, honey, apple cider vinegar, garlic, ginger and crushed red pepper flakes. Process the mixture until it forms a paste. If too thick to form a paste, add a tablespoon of water at a time until paste forms.
  2. Set the Instant Pot to saute. Add the oil, then add the onion and saute 3-4 minutes or until slightly soft. Add the chicken, diced tomatoes (with juice), coconut milk, salt, pepper and spice mixture into the Instant Pot and stir to combine. Set the toggle on the Instant Pot to seeling, then set on manual high pressure for 12 minutes. Use a wooden spoon to switch the toggle to release the steam. Carefully remove the lid. Taste the sauce and adjust the seasoning, if necessary.
  3. Shred the chicken with 2 forks or tongs, then scoop the chicken and sauce over Jasmine rice and top with fresh cilantro.

Notes

Cooking Tip: To make in the slow cooker, follow step 1, then for step 2, stir together all ingredients (minus the olive oil) to the bowl of a slow cooker. Cook 2-3 hours on how or 4-6 hours on low.

Nutrition

Keywords: spiced, simple, Crock Pot, healthy, from scratch, homemade

Scroll to Top