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Instant Pot Beef Vindaloo Recipe

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?

Portrait image of a beef vindaloo curry served in two copper coated curry bowls with a naan bread served on a rustic wooden table top

What is a Vindaloo Curry?

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 recipe is definitely good curry.

Vindaloo has appeared here on the blog before with my pork vindaloo recipe. 

It really is traditionally a pork dish with Portuguese leanings from India.

This is brown food at its very best. It is hot, warming, welcoming spicy and all sorts of love wrapped up in a bowl.

And the Instant Pot is the perfect way to cook it.

Indian food has a long association with pressure cookers and an Instant pot curry is a beautiful thing!

Portrait image of a beef vindaloo curry served in a copper coated curry bowls with a naan bread served on a rustic wooden table top taken from a high angle

What Does It Taste Like?

Like all good vindaloo, this one has a wonderfully astringent flavour.

This is brought 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.

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.

If you like sour notes in your spicy food you really should check out my Indian Chicken Pickle Recipe!

Portrait image of a beef vindaloo curry served in a copper coated curry bowl with a naan bread served on a rustic wooden table top

Serving Suggestions.

When it comes to sides for curry recipes I am a pretty simple guy.

I strongly favour a simply boiled or steamed rice and a flat bread of some description.

The reasoning behind that is that curries are so insanely punchy in flavour that flavours in side dishes are often lost.

But the idea also accounts for the spice in curries, plain rice and bread are perfect cooling agents.

Now I’m not gonna tell you how to boil rice, there are a million sources online. The only advice I will offer make sure you season well enough.

There is nothing more unpleasant than underseasoned rice as far as I am concerned.

Bread on the other hand, bread I can definitely help you out with. I have mentioned before that naan bread is my first love when it comes to curry.

Unless my curry is dry then it is always my go-to, and this beef number is certainly not a dry curry.

Now you can, of course, opt for a chapati, and I can certainly help you out there too. This is my Chapati recipe!

Landscape image of a beef vindaloo curry served in two copper coated curry bowls with a naan bread served on a rustic wooden table top

What If I Don’t have an Instant Pot?

This vindaloo recipe is cooked in the Instant Pot.

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 2-3 bloody hours whilst all the lovely goodness wafts around your nostrils.

But if you want to cook this in a regular way you can follow the methodology in my pork vindaloo recipe I mentioned earlier.

Essentially simmer on the stovetop for a few hours.

In fact, you could throw it in a slow cooker and make slow cooker vindaloo too!

Square image of a beef vindaloo curry served in a copper coated curry bowl with a naan bread served on a rustic wooden table top
Instant Pot Beef Vindaloo
Yield: 2 Servings

Instant Pot Beef Vindaloo

Prep Time: 1 days
Cook Time: 55 minutes
Total Time: 1 days 55 minutes

Hot with chili and sour with tamarind, vinegar and lemon juice this heavily spiced Instant Pot Beef Vindaloo really is a wonderful curry!


  • 500 g Beef Shin, Cut into 3cm chunks
  • 100 g Onion, Cut into wedges
  • 2 Green Chile, 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
  • 3 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.


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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 1030Total Fat: 64gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 250mgSodium: 1577mgCarbohydrates: 42gFiber: 9gSugar: 19gProtein: 72g
Calorific details are provided by a third-party application and are to be used as indicative figures only.
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Fiona Hayes

Saturday 28th of March 2020

Could you use chicken instead of beef. Love it with beef but need to use some chicken I have in the fridge

Brian Jones

Sunday 29th of March 2020

Hi Fiona... Yes, you could do this with chicken, I would reduce the cooking time to 12-15 minutes for thighs and 10-12 minutes for chicken breast, put them in whole and then break them down after cooking.

The spicing mat be a little bold though and you will lose the flavour of the chicken, if I were cooking this for chicken I would likely scale back the spicing a little, say a quarter and omit the armchoor. Then move to a slightly less pokey vinegar like apple vinegar to mellow it out a little. Adding some fennel seed to a chicken variant would also be delicious.


Thursday 30th of January 2020

We made this last night and it was delicious! However the recipe has a couple of problems that cooks should be aware of.

The actual cooking time is more like 75 minutes, not 55. 10 minutes of work up front, 55 minutes of instant pot heating, cooking, cooling, then 10 minutes work at the end.

There's no way to "add the beef with the marinade and brown for five minutes". Wet beef does not brown.

Still, delicious recipe, flavors came out great. Thanks!


Thursday 25th of July 2019

Thanks for the great recipe. I’ve used it several times now. Today will be the first with mango powder.

Brian Jones

Monday 29th of July 2019

So glad you enjoy it Cathy :)


Sunday 7th of January 2018

This is s fantastic recipe. I made it for 6 and increased the amounts of all ingredients accordingly, and it was wonderful. Even though I did not have enough time to marinate the beef, it turned out amazing. Rave reviews!

Brian Jones

Monday 8th of January 2018

So glad you enjoyed it Helen, it is a recipe that gets rave reviews... Thank you so much for taking the time to drop me a note and tell me :)


Saturday 2nd of December 2017

Thank you Brian. I have just finished up the dish and it is everything I hoped for. I had to sub a couple of things (paprika and cayenne for Kashmiri chili powder and tamarind concentrate for the pulp) but it still came out great. Since I quadrupled the recipe, I used 350ml of water and when it was done in the IP, I reduced it on the stove for about an hour and the consistency was perfect. I will reheat it before my guests arrive, and I am sure they will love it too. Again, thank you for this recipe and thank you for your help. BTW, this is only the third entree I have cooked in the IP, so it is obviously an easy recipe to follow. I am a novice. Gail

Brian Jones

Monday 4th of December 2017

You are welcome Gail... Thanks for taking the time to write back to me, I am so glad you enjoyed it, it is music to my ears and why I do this stuff! Useful feedback for me too, I typically cook for 2 or at a push 4 so great to hear how my dishes scale! Have fun with the IP, I use mine a lot although I only have about a dozen recipes here, it tends to be a bit of a workhorse cooking up sides or stocks rather than a meal cooking device for me, however for braises, curries and stews it really is a top piece of kit.