Instant Pot Beef Vindaloo

This Beef Vindaloo is my take on the Anglo Indian Vindaloo which is a take on the Indo Portuguese classic from Goa, who said fusion food is new?

Yes I know it is summer, yes I know it is hot out there but aint nothing getting between me and my love for a good curry and this beef vindaloo is definitely good curry! Vindaloo has appeared here on the blog before with a fun pot roast take on a traditional pork vindaloo, yes it really is traditionally a pork dish with Portuguese leanings from India, who said fusion food is new? This beef vindaloo though is much more like a traditional curry, a pile of beautiful, brown food… Food bloggers seem to have a problem with brown foods and most take the approach of liberally sprinkling with some green stuff to hide the brown, well you all know that aint me, this is brown food at its best, it is hot warming welcoming spicy and all sorts of love wrapped up in a bowl.

Like all good vindaloo this beef vindaloo has a wonderful astringent flavour bought to you by vinegar, lemon juice, tamarind and a magical spice called armchoor which is also known as mango powder… Probably because it is made from dried ground green un-ripe mango, imaginative hey? It adds a rich sourness to the dish that the liquids do not bring on their own. It is certainly one of the less well known spices in the Indian store cupboard but one I love and if I can get it out here in the Hungarian wilderness I suspect you should be able to dig it up with a little effort. If not you can omit it, I would not add any more sour liquids personally as that would take it off in the wrong direction.

Like this recipe? Then you should definitely check out this one!  Golden Baked Chicken Drummers

As you can see this beef vindaloo curry is cooked in the Instant Pot although you can simmer on the stove top for 3 hours if you wish and it will be just as tasty… Personally I hate having slow cooked food when I am hanging around the house, it is absolute torture for someone who works from home, it is like being waterboarded with the promise of dinner you just have to wait 3 bloody hours whilst all the lovely goodness wafts around your nostrils. Whilst we are on the subject of the Instant Pot I received a kind comment from someone, a couple of weeks ago on a previous Instant Pot recipe, they complained that it was for the InstantP ot and that I did not make it clear enough… You know apart from it being in the title of both the recipe and page, the URL of the page, the instructions and in the blurb. I wrote a lovely response in my own way explaining that if the person could not work out that the recipe was for the Instant Pot then they should probably not be allowed in the kitchen with sharp knives and hot stoves before taming it somewhat… Anyway if you are that person and you are reading this, THIS IS AN INSTANT POT RECIPE Love Brian X

This Beef Vindaloo is my take on the Anglo Indian Vindaloo which is a take on the Indo Portuguese classic from Goa, who said fusion food is new?



Instant Pot Beef Vindaloo

This Beef Vindaloo is my take on the Anglo Indian Vindaloo which is a take on the Indo Portuguese classic from Goa, who said fusion food is new?

Course Main Course
Cuisine Indian
Servings 2
Author Brian Jones


  • 500 g Beef Shin. Cut into 3cm chunks.
  • 100 g Onion: Cut into wedges.
  • 2 Green Chili: Sliced.
  • 2 Tomatoes: Roughly chopped.
  • 150 ml Water.
  • 2 Tbsp Ghee

For the Marinade:

  • 1/2 Tsp Ground Cinnamon.
  • 1/4 Tsp Ground Cloves.
  • 1 Tsp Armchoor: AKA mango powder.
  • 1 Tsp Ground Turmeric.
  • 1/2 Tsp Ground Cumin.
  • 2 Tbsp Kashmiri Chili Powder.
  • 1/2 Tsp Ground Black Pepper.
  • 50 g Onion.
  • 8 Cloves Garlic.
  • 25 g Ginger.
  • 1 Tbsp Lemon Juice.
  • 1 Tsp Coarse Sea Salt.
  • 1 Tsp Honey.
  • 50 ml Tamarind Pulp.
  • 4 Tbsp White Vinegar.
  • 12 Cardamom Pods: Bashed.


  1. Add all of the ingredients for the marinade with the exception of the cardamom pods to a blender and blitz to a paste.

  2. Add this paste with the cardamom pods to the chopped beef and allow to marinade for at least 12 hours although it is better to do it for 24.

  3. When your marinade is finished heat the ghee in either a frying pan (medium hot) or in the InstantPot (high) on saute mode and cook the onions for 10 minutes until golden.

  4. Now add the beef with the marinade and brown for five minutes.

  5. Add the remaining ingredients to your InstantPot, seal the lid and cook for 35 minutes on high pressure with a 10 minute natural pressure release.

  6. When the pressure has been released remove the solids from the sauce with a slotted spoon and reduce the sauce on saute mode (high) until a thick and unctuous sauce is achieved (stirring occasionally), this should take around 10 minutes. 

  7. Return the beef to the sauce and stir to coat.

Recipe Notes

You can of course cook this on the stove top, rather than use the InstantPot cook over a low-medium heat for 3 hours stirring occasionally.
This Beef Vindaloo is my take on the Anglo Indian Vindaloo which is a take on the Indo Portuguese classic from Goa, who said fusion food is new?
This Beef Vindaloo is my take on the Anglo Indian Vindaloo which is a take on the Indo Portuguese classic from Goa, who said fusion food is new?


  1. sue | theviewfromgreatisland August 4, 2017 at 2:49 pm - Reply

    Brian your photos are just mesmerizing ~ I can’t take my eyes off this dish, ~ vindaloo is my husband’s fave and I’ve never attempted it, so thanks for the inspiration… only problem is I don’t have an Instant Pot yet, what is my problem? I’ve got to get with the program, this is too good to pass up.

    • Brian Jones August 7, 2017 at 12:26 pm - Reply

      Thanks Sue…. Indian food has a great affinity with pressure cooking however it is not essential, it just takes a lot longer to get the tougher cuts tender and to allow the flavours to really develop. I am homebased so slow cooking is quite frankly torture, all those lovely aromas driving me nuts, so a pressure cooker is perfect for me.

  2. That gravy looks absolutely inviting – my mouth flooded with saliva just reading through the ingredient list! Yumm!

  3. Elizabeth August 4, 2017 at 3:22 pm - Reply

    I absolutely love your photography! This recipe looks and sounds amazing – my kind of meal!

    • Brian Jones August 7, 2017 at 12:27 pm - Reply

      Thanks Elizabeth, it is a real favourite here πŸ™‚

  4. Tina August 4, 2017 at 3:59 pm - Reply

    I love eating Vindaloo but have never actually made this. This is inspiring me to make this, your lovely photos are AMAZING!

  5. Sarah Newman August 4, 2017 at 4:00 pm - Reply

    Oh my that marinade sounds absolutely delightful! I’m curious to try that marinade with chickpeas or tempeh for a veggie version! Thanks.

    • Brian Jones August 7, 2017 at 12:29 pm - Reply

      That sounds like an interesting experiment, I have a few vege curries but never done one in the vindaloo direction.

  6. Beth August 4, 2017 at 4:11 pm - Reply

    Beautiful photos! This looks and sounds delicious! I don’t have an instapot yet! Probably time to invest!

    • Brian Jones August 7, 2017 at 12:29 pm - Reply

      Thanks Beth, the same with all these toys alternative cooking techniques are always available, 3-4 hours in a low oven would work wonderfully.

  7. Kelly August 6, 2017 at 3:28 am - Reply

    Beef vindaloo is one of my absolute faaaavorite South Asian dishes and this one look so delicious! Can’t wait to try this recipe πŸ™‚

    • Brian Jones August 7, 2017 at 12:31 pm - Reply

      Thanks Kelly, we love this recipe and make it all the time πŸ™‚

  8. CJ August 12, 2017 at 7:51 am - Reply

    Hi Brian, I’m Indian with a bit of Portugese blood thrown in and this looks absolutely delicious to me! I’ve made vindaloo befire but your indregients look different..esp with the use of amchoor. Let me try it out and I’ll come back to let you know how different the taste is from my traditional recipe.

    • Brian Jones August 15, 2017 at 11:09 am - Reply

      Haha, no pressure on me there then πŸ˜€ I hop you enjoy it as much as we do πŸ™‚

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