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Beef Vindaloo

Ingredients

  • 1/4 cup vegetable oil
  • 1 medium onion sliced we chopped it
  • 4 garlic cloves minced we used 1 tablespoon garlic powder
  • 2 teaspoons cayenne pepper this is pretty hot and we like spicy...feel free to cut it in half or omit it
  • 2 teaspoons curry powder the yellow kind...I'm clarifying because I did not know either
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground ginger we like more punch so we used ginger paste here
  • 1/4 teaspoon cinnamon we upped this to a half teaspoon
  • 1/4 teaspoon black pepper
  • 1/2 cup chicken stock we used beef broth
  • 1/4 cup rice vinegar
  • 2 lbs boneless beef chuck cubed

Instructions

  • Select saute on the Instant Pot and add the oil and onion.  Cook until the onion becomes translucent, about 10 minutes, stirring frequently.  (her book says 2 to 3 minutes....it's not.)  Add all the spices and cook for about 3 to five minutes, making a paste.
  • Add the vinegar and beef stock, stirring until everything is combined and reduce the liquid for about 10 minutes (her book says to "desired consistency").  Add the beef and stir to coat all the meat.  Press the cancel button and lock the lid into place.
  • Select the manual button and press the plus or minus buttons to get to 25 minutes on high pressure.  After cooking, naturally release the pressure for 15 minutes.  Press cancel.  Then, quick release any remaining pressure and unlock and remove the lid.
  • Either serve right away, or continue to saute using the steps above to further thicken the sauce.  (we didn't thicken it this time, but we did the first time we made it and I personally prefer the sauce to be thicker)  I served mine with buttered jasmine rice.  Enjoy!  (get her book...we love it!)