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

Instant Pot Beef Vindaloo

Yield: 2 Servings
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.Β 
  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:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1030 Total Fat: 64g Saturated Fat: 28g Trans Fat: 0g Unsaturated Fat: 29g Cholesterol: 250mg Sodium: 1577mg Carbohydrates: 42g Fiber: 9g Sugar: 19g Protein: 72g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

26 thoughts on this Recipe:

  1. 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!

    • 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 πŸ™‚

  2. 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

    • 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.

  3. I am making this dish on Friday and I quadrupled the recipe. The beef is already marinating. Do I quadruple the amount of water to the Instant Pot and do I pressure cook for the same time? I can’t wait to eat this and serve this to my guests. Thank You!

    • Hi Gail… I typically only ever cook for two so have not tried such a large recipe but based on what I know of the IP then I would not quadruple the water in the recipe, you want as little as you can get away with in order to get the pot to seal I would personally look at around 350ml-500ml.

      It is a wet cooking environment so the meat should not dry out and you will need to reduce the sauce at the end. In your case there will be a lot more liquid so I would budget some extra time to reduce that in the pot after cooking or possibly look at doing it in a pan with a larger flat base on the stove top.

      As for timings you should be good, the extra volume will mean that the pot will take longer to come to pressure, but shin is a good old piece of meat and will not be affected by that adversely.

      I hope that helps.. Enjoy πŸ™‚

  4. 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.

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

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

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

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

      • I don’t have Tamarand powder or paste neither does my local supermarket with this recipe still be good without that element ?

        • The recipe would still taste good, but obviously a little different. Some things to try and substitute with are pomegranate molasses, a lemon or lime marmalade, they will have a similar moisture content and whilst different relatively close flavour profiles, although without the earthiness.

          You will need to add to taste though as they are not direct replacements. Have fun πŸ™‚

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

  9. 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.

    • 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.


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