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.
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