Chicken Vindaloo with Potatoes

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Set pot to Sautée. Cover bottom with oil. Add onion, ginger, garlic, and chili; Sautée 3-4 min., until fragrant and lightly browned.

Step 2

Select cancel.

Step 3

Transfer the onion mixture to a blender.

Step 4

Add the tomatoes, tomato paste, vinegar , chicken stock, garam masala, coriander, turmeric, mustard powder, cinnamon and salt.

Step 5

Blend until smooth, 1 to 2 minutes.

Step 6

Clean the Instant Pot to ensure no onion mixture is sticking to the bottom.

Step 7

Return the pot to its base and pour the sauce into the pot.

Step 8

Add the chicken and potatoes.

Step 9

Secure the lid with the steam vent in the sealed position.

Step 10

Select manual on pressure, and cook on high pressure for 10 minutes, quick release.