Instapot Pork Vindaloo.jpg

instant pot pork vindaloo with Cauliflower rice

Serves 4

Ingredients for pork Vindaloo

2 lbs. pork shoulder, cut into 4 pieces
1 onion, chopped
1 tablespoon ghee or oil
1 jar Masala Mama Vindaloo Simmer Sauce
2 tablespoons brown sugar

ingredients for Cauliflower Rice

1 10-oz bag frozen or fresh riced cauliflower
1 tablespoon ghee
Salt and pepper
Juice of 1 lime
Chopped fresh cilantro for garnish

Directions: pork vindaloo

Add ghee to Instant Pot and select Sauté setting. Once the ghee is hot, add the pork and cook until meat is golden brown on each side. Add the onions to the Instant Pot and cook for an additional 2 - 3 minutes.

Cancel the sauté function on the Instant Pot and add Vindaloo Simmer Sauce and brown sugar. Stir well. Lock the Instant Pot lid in place and move the steam release valve to Sealing. Select Manual/Pressure Cook and cook on high pressure for 35 minutes.

When cooking is complete, turn the Instant Pot off and allow steam to release naturally for 5 minutes before turning the valve to Vent.

Remove the Instant Pot lid and shred the pork with a pair of forks. Adjust seasoning with salt and pepper to taste and serve over cauliflower rice (see instructions below).

directions: cauliflower rice

In a large skillet, heat ghee over medium-high heat. Once the ghee is hot, add the riced cauliflower to the pan. Stir the cauliflower so the ghee coats it evenly and season with salt and pepper.

Cook until the cauliflower rice starts to turn light golden brown, about 5 - 8 minutes, stirring a couple of times.

Squeeze a lime over the top of the cauliflower rice and garnish with cilantro to serve.