Instant Pot Chicken Vindaloo
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes
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This fantastic Vindaloo sauce will take your dinner to the next level, and tempt your taste buds at the same time! The chicken and sauce is phenomenal and can be served with rice, cauliflower rice, veggies, or salad...or whatever you prefer! Enjoy!

Ingredients for Single Meal

  • 4 - small boneless chicken breasts
  • 1/2 - cup(s) hot water**
  • 1 - small yellow onion(s)
  • 1 - Tbsp tomato paste
  • 1/4 - cup(s) white vinegar
  • 2 - tsp minced garlic
  • 1 - tsp chili powder
  • 1 - tsp ground ginger
  • 1 - tsp paprika
  • 1/2 - tsp garlic cloves
  • 1/4 - tsp cinnamon
  • 1/2 - tsp ground cumin
  • 1/2 - tsp dry mustard
  • 1 - tsp white sugar
  • - Salt and pepper
  • Side: - rice**
  • Side: - veggies**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Chop the small yellow onion.
  2. In a large mixing bowl, carefully whisk together the tomato paste, white vinegar, minced garlic, chili powder, ground ginger, paprika, ground cloves, ground cinnamon, ground cumin, dry mustard and sugar.
  3. Place the chicken breasts and chopped onion into the electric pressure cooker insert with the hot water. Pour the vindaloo sauce over and around the chicken. Season with pinch of salt and pepper.
  4. Steam valve: Sealing.
  5. Cook on: Manual/High for 15 minutes.
  6. Release: Natural or Quick.
  7. Once the chicken is cooked, shred with fork and combine with the sauce.
  8. Cook the rice as directed.
  9. Prepare veggies.
  10. Serve Instant Pot Chicken Vindaloo with rice and veggies.

Freezeasy Meal Prep Directions

  1. Chop 2 small yellow onions.
  2. In a large mixing bowl, carefully whisk together 2 Tbsp tomato paste, 1/2 cup white vinegar, 4 tsp minced garlic, 2 tsp chili powder, 2 tsp ground ginger, 2 tsp paprika, 1 tsp ground cloves, 1/2 tsp ground cinnamon, 1 tsp ground cumin, 1 tsp dry mustard, and 2 tsp sugar.

To each gallon-size plastic freezer baggie in a round bowl/dish, add the following ingredients:

  • 4 boneless chicken breasts
  • Half of the chopped onion
  • Half of the prepared sauce

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before adding contents of bag plus water to electric pressure cooker insert. Pressure cook as directed.

Special notes

See myfreezeasy.com/EPC for more tips and tricks.
Add 5-10 minutes of pressure cooking time, if cooking from completely frozen or mostly frozen. Note that preheat time and release time may vary by appliance.

Dairy-Free Modifications

Recipe is dairy-free when served with dairy-free sides.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free sides.

Printable Label Recipe Title

Instant Pot Chicken Vindaloo

Printable Label Instructions

haw, add hot water to Instant Pot and then add contents of baggie. Cook on high pressure for 15 minutes with sealed valve; then natural release. Once cooked, shred the chicken into the sauce.
Serve over rice with veggies.

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