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Bowl of deep red instant pot chicken vindaloo garnished with coriander

Instant Pot Chicken Vindaloo

Fiery Goan chicken vindaloo with a from-scratch masala of Kashmiri chilies, whole spices, and white vinegar — tangy, deep red, and ready in 45 minutes in the Instant Pot.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Indian (Goan)
Ingredients Equipment Method Notes

Ingredients
  

For the Vindaloo Masala (from scratch)
  • 4-6 dried Kashmiri red chilies stems removed
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tsp black mustard seeds
  • 1/2 tsp whole black peppercorns
  • 4-5 whole cloves
  • 1- inch cinnamon stick
  • 2 green cardamom pods
  • 1/3 cup white distilled vinegar plus 1 tbsp for marinade
  • 1 tbsp ginger garlic paste
  • 1/2 tsp turmeric powder
For the Chicken Marinade
  • 1.5 lbs 700g boneless skinless chicken thighs, cut 1.5-inch pieces
  • 3 tbsp prepared vindaloo masala paste
  • 1 tbsp white vinegar
  • 1 tsp salt
For the Curry
  • 3 tbsp neutral oil or mustard oil
  • 2 large onions finely chopped
  • 2 tbsp tomato paste or 2 medium tomatoes, finely chopped
  • 1 cup water
  • 1 tsp salt or to taste
  • 1 tsp jaggery or brown sugar
  • fresh coriander leaves chopped (garnish)

Equipment

  • Instant Pot

Method
 

  1. Soak the dried Kashmiri chilies in hot water for 10 minutes, then drain. Toast the cumin seeds, coriander seeds, mustard seeds, peppercorns, cloves, cinnamon stick, and cardamom pods in a dry skillet for 1-2 minutes until fragrant. Blend the soaked chilies with the toasted spices, white distilled vinegar, ginger garlic paste, and turmeric powder into a smooth, thick paste, adding 1-2 tbsp water if needed.
  2. Toss the chicken thigh pieces with 3 tbsp of the prepared vindaloo masala paste, 1 tbsp white vinegar, and 1 tsp salt. Cover and refrigerate for at least 30 minutes (up to 8 hours for deeper flavour).
  3. Set the Instant Pot to Sauté on high. Add the oil and sauté the finely chopped onions for 8-10 minutes until deep golden. Stir in the tomato paste and cook for 2 minutes, then add the remaining vindaloo masala paste and cook for 3 minutes until the oil separates.
  4. Add the marinated chicken along with its juices, water, and salt. Scrape the bottom of the pot well to prevent the burn warning. Cancel Sauté, seal the lid, and cook on High Pressure for 8 minutes. Allow a 10-minute natural release, then quick-release any remaining pressure.
  5. Stir in the jaggery or brown sugar. Set to Sauté and simmer for 3-5 minutes to thicken the curry. Adjust the vinegar, salt, and jaggery to taste.
  6. Garnish with fresh coriander leaves and serve hot.

Notes

Heat scale: 2 chilies = gentle, 4 = classic, 6+ = fiery. Use white distilled vinegar only for authentic tang. Scrape the bottom of the pot well before sealing to avoid the burn warning. Leftovers taste even better on day two as the flavours meld.