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Indian Vindaloo-Style Pork Stew with Lentils
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Instant Pot
  • Measuring Cups
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds boneless pork shoulder, cut into 1-inch cubes
  • ¾ cup dried red lentils, rinsed
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 2 cups chicken broth
  • 2 tablespoons oil
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for serving

Instructions
 

  • Set the Instant Pot to sauté and heat the oil. Add the diced onion and cook for 3 minutes until it softens.
  • Stir in the garlic and ginger and cook for 1 minute more.
  • Add the cumin, coriander, turmeric, paprika, and cayenne. Cook for 30 seconds until fragrant.
  • Add the pork cubes and brown them lightly on all sides, about 4 minutes total.
  • Stir in the tomato paste, vinegar, and broth. Scrape the bottom to loosen any browned bits.
  • Add the rinsed lentils and season with salt and pepper. Stir to combine.
  • Cancel sauté mode, secure the lid, and set to pressure cook on high for 25 minutes.
  • Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
  • Open the lid, stir the stew, and adjust seasoning if needed. Serve topped with chopped cilantro.

Notes

The red lentils break down during cooking to create a thicker texture without extra thickeners. If the stew tastes too sharp after cooking, a small pinch of sugar can balance the vinegar. Leftovers reheat well on the stove with a splash of broth to loosen them up.
Course: Main Course
Cuisine: Indian
Equipment: Instant Pot, Measuring Cups, Knife, Cutting Board