Chicken Vindaloo Recipe | Instant Pot Chicken Vindaloo

Instant Pot Chicken Vindaloo is a spicy, tangy Indian curry made with chicken thighs, onions, garlic, ginger, tomatoes, white vinegar, and warm spices like garam masala, cumin, coriander, turmeric, and cayenne. It's quick and works well for a weeknight keto- and gluten-free dinner when you want bold curry flavor fast. Unlike traditional vindaloo that can take hours with stovetop browning and grinding, this version microwaves the aromatics, blends a fast vindaloo paste, then pressure-cooks in minutes. You get that classic heat-and-vinegar bite with way less effort.

What Makes This Indian Dish SO Great?

Chicken vindaloo lovers of the world, rejoice! I've concocted a way to make this delicious vindaloo recipe in a fraction of the time. How, you might ask? By using what is arguably my favorite kitchen appliance: the Instant Pot.

Everyone loves a great Instant Pot recipe, am I right?

This Instant Pot Chicken Vindaloo is a quick, Goan-inspired adaptation with the characteristic balance of vinegar, garlic, chile heat, and warm spices.

What Is Chicken Vindaloo?

Vindaloo (which is also commonly spelled Vindalu) comes from India--via Portugal. The story goes that this is how the Portuguese soldiers who came to Goa preserved meat. Typically, they used wine or wine vinegar, garlic, and chilis, all of which help preserve meat in hot climates.

Vindaloo's pronounced vinegar flavor reflects its roots in a Portuguese preparation that used wine and garlic with meat. As the dish developed in Goa, vinegar, chiles, and regional spices created its characteristic tangy, aromatic flavor.

So "carne de vinha d'alhos" got distorted to Vindaloo, and now the world has a great, spicy, piquant dish that you can make to burn off the roof of your mouth. Just kidding!

Is Chicken Vindaloo Really Spicy?

If you aren't familiar with Chicken Vindaloo, it's a crazy delicious Indian curry dish. It's absolutely bursting with flavor, and it's definitely an Indian food staple. It is a traditionally spicy dish, but since you're making it at home, you can control just how spicy it is. For more tips on modifying this dish, check out my articles on essential Indian spices and Indian curry types explained.

The beauty of this homemade Vindaloo is that you can adjust the heat to your liking. Personally, I like the heat to be in balance with other flavors. In this Chicken Vindaloo recipe, you should taste spice, heat, and a hint of tartness in the back. All the flavors should be in balance, without one taking over another.

How Do You Make Chicken Vindaloo?

The main issue with making Chicken Vindaloo is that you have to brown aromatics first and then grind them together. I wanted a way not to have to do that. Not only does it take a while, but your house also smells of the browning, and I don't always love that.

A quick tip! I used a paper bowl in the microwave for some of this prep work. Not only did this reduce the dishes I had to wash, but my pressure cooker was also free for other things while the aromatics cooked.

1. In a large microwavable bowl, heat the onions, garlic, ginger and oil for 5 -7 minutes until the vegetables are browned on the edges.

2. Pour veggies into a blender and combine with all other ingredients except turmeric, water and chicken. Blend into a smooth paste.

3. Place chicken in a bowl, and coat with the spice and vegetable mixture. Stir well to coat the chicken. Wash out the blender bowl with the ¼ cup water and pour that over the chicken as well. Mix.

4. Add turmeric now (adding it earlier could stain your blender bowl) and marinate for 30 mins to 8 hours.

5. Pour the chicken and marinade into your Instant Pot.

6. Cook on High Pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.

Watch The Video

What Does Chicken Vindaloo Taste Like?

I know people think every Vindaloo has to be" blow the roof of your head off" spicy, but that's not actually true. In the old days, people used a lot of cayenne, not just as a taste preference, but also because it helped preserve the meat. You do not need to make Vindaloo super spicy--unless you WANT to.

It's the same story with the vinegar. An erstwhile preservative, now you can adjust it according to your taste preferences.

What you want in a good Vindaloo, in my opinion, is a good balance of heat, sour, and umami. So you should have a HINT of vinegar come through--but not an overpowering vinegary taste. You're not trying to make salad dressing here after all 🙂

What Do You Need To Make Vindaloo?

Chicken Vindaloo Sauce is slightly smokey, spicy, and tangy. You will need:

• 1 cup onions
• 5 cloves Garlic
• 2-3 slices Minced Ginger
• 1 tablespoon Oil
• ¼ cup White Vinegar
• 1 cup diced tomatoes
• 1 teaspoon Kosher Salt
• 1 teaspoon Garam Masala- NOT curry powder. Read more about the importance of this in my garam masala vs curry powder article.
• 1 teaspoon Smoked Paprika
• ½ - 2 teaspoon Cayenne Pepper
• ½ teaspoon Ground Coriander
• ½ teaspoon Ground Cumin
• 1 pound Boneless Skinless Chicken Thighs
• ¼ cup Water
• ½ teaspoon Turmeric

This may not be like the super-thick restaurant sauces, which are created with filler vegetables. It makes a thinner, more flavorful sauce than what you may have been served, but this is actually a more authentic version.

If you want a thicker version, I'd add a few potatoes chopped small, which can then disintegrate into the sauce once lightly mashed.

Do not use cornstarch! Not only is that not traditional, but it is also less flavorful than a chicken vindaloo thickened with potatoes or other cooked vegetables.

How To Make Chicken Vindaloo

1. In a large microwavable bowl, heat the onions, garlic, ginger, and oil for 5 -7 minutes until the vegetables are browned on the edges.
2. Pour veggies into a blender and combine with all other ingredients except turmeric, water, and chicken. Blend into a smooth paste.
3. Place chicken in a bowl, and coat with the spice and vegetable mixture. Stir well to coat the chicken. Wash out the blender bowl with the ¼ cup water and pour that over the chicken as well. Mix.
4. Add turmeric now (adding it earlier could stain your blender bowl) and marinate for 30 mins to 8 hours.
5. Pour the chicken and marinade into your Instant Pot.
6. Cook on High Pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.
7. Depending on your chicken and how much water it releases, you may need to remove the chicken pieces and evaporate some of the water by using the Sauté function to cook the sauce down.

How Do I Make A Lamb Vindaloo Or Pork Vindaloo?

For a Lamb Vindaloo curry, I would suggest cubing leg of lamb. Those cubes will cook under pressure in about 10 minutes, with 10 minutes of natural pressure release. Then, release all remaining pressure. 

For a Pork Vindaloo, use cubed pork shoulder. Once again, if you make bite-size cubes, you should cook under pressure in about 15 minutes, with 10 minutes of natural pressure release. Then, release all remaining pressure. 

Is Vindaloo Supposed To Have Potatoes?

Potatoes are optional rather than essential. Traditional Goan vindaloo developed from a Portuguese meat dish flavored with wine or vinegar and garlic. Some modern Indian and British-style versions contain potatoes, but many do not. This recipe leaves them out to keep the dish lower in carbohydrates.

How To Make Slow Cooker Chicken Vindaloo?

1. In a large microwavable bowl, heat the onions, garlic, ginger and oil for 5 -7 minutes until the vegetables are browned on the edges.
2. Pour veggies into a blender and combine with all other ingredients except turmeric, water, and chicken. Blend into a smooth paste.
3. Place chicken in a bowl, and coat with the spice and vegetable mixture. Stir well to coat the chicken. Wash out the blender bowl with the ¼ cup water and pour that over the chicken as well. Mix.
4. Add turmeric now (adding it earlier could stain your blender bowl) and marinate for 30 mins to 8 hours.
5. Pour the chicken and marinade into your slow cooker with additional ½ cup of water. 
6. Cook on low for 5-6 hours or on high for 4 hours. 

Tips and Tricks

• You can make a Pork Vindaloo by using pork shoulder cut into 2-inch cubes. Cook in the Instant Pot for 15 minutes and allow to NPR (natural pressure release) for 10 minutes.
• You can make a Lamb Vindaloo by using a leg of lamb cut into 2-inch cubes. Cook in the Instant Pot for 10 minutes and allow to NPR (natural pressure release) for 10 minutes.
• This Chicken Vindaloo Curry Recipe is the perfect make-ahead dish. You could make the sauce in the morning and marinate the chicken. At dinner time, all you would have to do is cook the chicken in the Instant Pot!
• You can customize how spicy the Chicken Vindaloo is by adjusting how much cayenne you use.
• Make sure to add turmeric last as it may stain your blender when you make the sauce.
• Thinking about buying an Instant Pot to make this recipe? See which Instant Pot is right for you
• For more tips, tricks, and serving suggestions, check out my Indian Cooking for Beginners and How To Fix Indian Curry guides!

What Do You Eat With Spicy Curry?

This Vindaloo recipe is so delicious you can eat it alone and be completely satisfied. That being said, you can never go wrong adding to the delicious flavors with other food combinations.

Here are a few of my favorite things to eat with Chicken Vindaloo:

• Rice
• Naan
• Potatoes
• Riced Cauliflower
• Green Beans
• Raita

How Long Does It Last?

The joy of curry is that the longer it sits, the more flavorful the dish becomes. You always want to be sure you stay well within the safety guidelines for food safety.

For best results, enjoy or freeze any leftovers you may have of this Chicken Vindaloo within 3-4 days of making it.

Check out my guide on how to freeze and reheat curry for more tips and tricks.

Looking For More Chicken Recipes?

• Basic Indian Curry- An absolute staple of Indian cuisine.
• Tikka Masala recipe- Made easily in your Instant Pot.
• Instant Pot Chicken Korma Recipe- Made in under an hour.
• Amazing Curries- a list of my favorite curry recipes.
• Instant Pot Chicken Biryani- A flavorful and easy Indian Meal.
• Thai Cashew Chicken- a one-pan quick dinner.
• Cowboy Chicken- A delicious keto chicken dish that is packed with flavor, not carbs!

And if you still want more easy meal ideas, check out this list of my best Instant Pot Chicken recipes!

So whether you're a vindaloo fanatic, new to the dish, or are just looking for a quick and delicious Indian dinner option, you're sure to love this Chicken Vindaloo recipe! Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!