Instant Pot Pork Curry
This Instant Pot pork curry recipe is low carb and easy to make in your pressure cooker. By using a medley of spices, you’ll get to enjoy authentic flavors in this keto-friendly curry. Serve it with your favorite low carb naan bread or over cauliflower rice.
There really is no “right” curry recipe. Curries vary from city to town to region to country. Some serve sweet curries (Japan) and some places have tangy curry. This particular curry recipe is well-spiced, but not spicy. It is creamy (from the coconut milk) and is made with low carb vegetables.
Build a Curry Spice Collection
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Curry was one of the first dishes I learned how to cook. It required a bunch of spices, but I learned that building a curry spice collection allows any cook to make fabulous curries. Some people use “curry powder” but when I’m talking about curry spices I’m talking about making your own curry spice mixture.
Many towns have Indian grocery stores, that is my favorite place to stock up on curry spices. Thankfully, the Internet also has good options. However, I do find the prices in the Indian markets to be very reasonable. Another great place to buy spices is a bulk food store or stores with bulk spices for purchase.
Not all of these spices are used in this recipe, but these are great spices to have to build your spice arsenal.
- Garam Masala – A mixture of curry spices, each brand makes it differently.
- Ginger Powder – finely ground dry ginger (most curries use fresh ginger, but its good to have the powder form on hand if you’re out of the fresh kind).
- Coriander – You can buy this in seed form or ground, it has a musky taste and is a staple ingredient in curries.
- Cumin – an earthy spice with a slightly bitter taste.
- Mustard Seeds – little seeds that you start your curries with by cooking in oil until they pop. The flavor is fresh and tangy and great for balancing heavy foods.
- Red chili pepper – a spicy pepper variety, generally ground is used. Don’t confuse this with chili powder for Mexican dishes.
- Cardamom Pods – a complex spice pod that adds bright flavors to dishes. A little goes a long way, one whole curry recipe uses one or two pods to flavor the dish.
- Bay Leaves – A common ingredient in many kitchens, when added to a soup or stew they provide an extra layer of flavor that is essential.
- Turmeric – The yellow powder that will stain everything it touches. Don’t wear white around this stuff. It is a sister to ginger, smaller in size and has a bitter flavor on its own.
Ingredients for this Pork Curry Recipe
The ingredients for this Instant Pot pork curry recipe include:
- Pork – Bone in, or boneless pork chops, cut into cubes.
- Avocado oil or Ghee (Avocado oil if DF)
- Fresh Ginger
- Garam Masala
- Mustard Seeds
- Ground coriander
- Ground Turmeric
- A cardamom pod
- Red pepper flakes or Indian Chili Powder – If you don’t like spicy food, omit this
- Bell pepper
- Coconut Milk (canned, full fat)
This list looks long and daunting. Don’t let it be. Curries are made with a LOT of flavor elements.
Tips for making this Instant Pot Pork Curry Recipe
Making curry with your own spice mix is a process where you don’t dump everything into the pot at once. It takes some time. Take your time and enjoy the process.
Have everything ready before you begin cooking, this will ensure that you don’t burn any spices.
First, turn the Instant Pot to saute mode and add your oil, cook the mustard seeds until they begin popping. This may take a few minutes depending on how quickly your Instant Pot heats up.
Set aside the cardamom pod and bay leaf for later. Add the rest of the spices to the pot. Stir and cook until they’re fragrant (about 1 minute).
Add the ginger, garlic, and shallots and continually stir to make sure they don’t burn. Cook these also until fragrant (about 1 minute).
Add the pork in to cook it thoroughly (4-5 minutes) then add the vegetables and everything else to the pot and give it a stir then close the lid. Close the sealing valve and cook the curry on soup mode for 4 minutes.
The total time to come to pressure and release takes about 15 minutes in an 8qt Instant Pot.
Variations for this Pork Curry Recipe
Since this is a low carb recipe, you are welcome to add other low carb vegetables to this curry! Some ideas you could include:
Other Meat Options
If you don’t like pork, you could use chicken, beef, or lamb meat instead.
How do I make this recipe without an Instant Pot
Use a broad pot for this recipe if you don’t have an Instant Pot. A 5qt pan would be ideal.
Follow the Instant Pot instructions until you reach the pressure cooking stage.
Once you’ve cooked the spices and meat, instead of pressure cooking you’ll simmer the curry on the stove for at least 15-20 minutes, covered. Stir occasionally but once its almost done, you can uncover it to allow the sauce to reduce to your liking.
What can I serve this curry with?
You could enjoy this curry with cauliflower rice (like in the pictures).
-You could try this keto naan bread with fathead dough.
-Maybe try this keto naan bread recipe with coconut flour.
-Or try these keto flatbread bites!
Can I Freeze This Curry?
Yes! You can freeze this pork curry recipe in an air-tight container for up to 2 months. You could wrap the container in foil so that it does not absorb the flavors of the freezer.
More awesome Instant Pot recipes
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For THM friends, this is an (S)
Instant Pot Pork Curry
- 1 tbsp Avocado Oil or Ghee Avocado oil if DF
- 1 tbsp Ginger Minced
- 4 cloves Garlic Minced
- 1 Bell pepper Chopped
- ½ cup Carrot Chopped
- ¼ cup Shallot chopped
- 1 tsp Garam masala
- ½ tsp Mustard seed
- 1 tsp Coriander
- 1 tsp Turmeric
- 1 Cardamom pod
- ¼ tsp Red pepper flakes omit if you don’t want it to be spicy
- ½ cup Tomatoes canned
- 1 cup Coconut milk unsweetened
- ¼ cup Water
- ¼ tsp Salt more to taste
- 1 lb Pork Chops Cubed (trim fat and cut off bone, if bone-in pork chops)
- Heat the oil in the Instant Pot on Saute mode. Add the mustard seeds and cook until they begin to pop (takes about 3 minutes) then add the rest of the spices except for the cardamom pod and the bay leaf. Cook the spices for about 1 minute or until fragrant.
- Add the shallots, ginger, and garlic to the pot and cook for another minute, stirring continually. (They’ll burn if you’re not careful)
- Add the pork and cook it thoroughly.
- Add the peppers and carrot and cook for a little bit.
- Add the tomatoes, coconut milk, cardamom pod, and bay leaf. Add 1/4 c water to this.
- Close the Instant Pot and turn it onto soup mode for 4 minutes. (Total to get to pressure and release was about 15 minutes.)
- Remove the bay leaf and cardamom pod (if you can find it), otherwise warn everyone not to eat it.
- If you want the sauce to be thick, you can turn the Instant Pot to saute mode and reduce the curry. Otherwise, it’s time to serve it.
- Serve over cauliflower rice or low-carb naan bread (suggestions in post)