Weeknight Chicken Vindaloo ~ Instant Pot

STEP 1 PREPARATION: Gather all your ingredients. Cut the chicken thighs into 3 or 4 pieces depending on their size.

STEP 2 FOR MARINADE: Mix the marinade ingredients together.

STEP 3 FOR SAUCE: Finely mince the onions and stir in the sugar, the green chilies, and 1/4 cup water.

STEP 4 COMBINE: If cooking immediately, stir the onion mixture in with the chicken.

STEP 5 COOK: HP for 5 minutes. Natural Release for 10 minutes, then Quick Release.

STEP 6 TASTE FOR SEASONINGS: Add salt, sugar, and heat level. Add 2 to 4 tablespoons of cream, yogurt, or coconut milk.

STEP 7 SERVING: Serve with rice and/or bread of your choice.

STEP 8 STORING: The vindaloo keepa well in the refrigerator for 2 days and freezes for up to 2 months.

A STOVETOP VERSION TOO! For confirmed vindaloo lovers, I have a recipe for a stovetop pork vindaloo—sumptuous!

Take a look at my free eCookbook!