Instant Pot Pork Curry
This Instant Pot Pork Curry recipe is loaded with flavor and is gluten-free and dairy-free! This is a great dinner to serve with cauliflower rice or keto naan bread.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
- 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)
-Be careful using turmeric, it will stain! I avoid wearing white on days I cook with turmeric.
-You could add additional low carb vegetables like mushrooms, cauliflower, broccoli, okra, zucchini etc.
If you don't eat pork, you can use a different meat like chicken. The same rules apply.