For the longest time, we have had Curry Thursday. We also have Taco Tuesday, Marinara Monday, and Wok Wednesday. I blame myself for these weirdly-named-food-days because I introduced my family to the wonderful cuisines of the world, and in this case of the sub-continent on India. Instant Pot Beef Vindaloo is a marriage of cultures and spices. Portuguese explorers and settlers of India brought with them a garlic and wine based dish. The people of Goa (a state in Western Indian) added their fiery spices and vinegar. The British made this a staple of every curry house.
Now, I am not going to get all technical here, because I am neither Portuguese, nor Indian, nor Goan, nor even British. I just like this dish, as do my boys. While it is often pork based, I first had Vindaloo with beef, so that is what I am using here. It is spicy, but that is easily adjusted.
White Merlot and Instant Pot Beef Vindaloo
Instant Pot Beef Vindaloo is normally a very spicy dish, although that spice level is easily adjusted at home. Because of this, I decided to pair my Instant Pot Beef Vindaloo with a sweeter style of rosé–a White Merlot from New Kent Winery in the Hampton Roads area of Virginia. I feel the need to make a statement here—this is not my normal choice for a wine, but it is something my husband enjoys. Life is all about compromise. I wanted him to be happy with the meal that I made for him, thus the sweeter wine. This wine is very popular and I can see how many enjoy this style. It really did pair well with this spicy meal, one of our favorites, that I have been working on perfecting for quite a while.
New Kent Winery 2017 White Merlot
- 🗺From Dombroski Vineyards, New Kent, Virginia
- ⏰ Hand picked, chilled, cold fermented
- 🍇 100% Merlot with an 12.8% ABV
- 👁 Medium pink
- 👃🏼 Aromas and flavors of: roses, pear, sweet orange, lemon-head candy, pineapple
- 👅 Medium- Body, Low Tannins, Medium Acidity, Off Dry, Medium Finish
- 💰 $23
- 🥘 Suggested pairings with spicy foods
Instant Pot Beef Vindaloo
- pressure cooker
- 3 tbsp olive oil
- 1 medium red onion thinly sliced
- 1 tsp kosher salt
- 1 saranno pepper or jalapeno, sliced in half, seeds removed. Can also be diced for more heat.
- 6 cloves garlic minced
- 1 tbsp ginger root or 1-inch grated
- 1 tsp kosher salt
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp cinnamon or whole stick, broken in half
- 1 tsp turmeric
- 1/2 tsp cloves
- 1/2 tsp black pepper
- 1/2 tsp cayenne more or less as desired
- 1/2 cup cider vinegar
- 2 pounds top sirloin cubed, or stew meat
- 2 tbsp corn starch mixed with 1/4 cup cold water to create slurry
- 4 loaves naan
- 1 container raita
- rice or cauliflower rice prepared
wine suggestions: White Merlot, Sparkling Rosé, Rosé, Gamay, Pinot Noir, Zweigelt, Garnacha, Carignan, Côtes du Rhône
- Heat pressure cooker to sauté. When hot, add oil. Add sliced onion and seranno pepper. Sprinkle with salt. Cook, stirring frequently, until golden brown, about 10 minutes. You can remove pepper halves at this point if you don't want spicy. We dice the pepper and keep the pepper in the pot.
- Add ginger, garlic, and stir in all the spices. Stir in vinegar and cook another 2 minutes. Liquid should be mostly absorbed. Add meat and stir well. Add one cup water.
- Cover and seal pressure cooker and set to high pressure for 20 minutes. Naturally release pressure for 10 minutes. Vent and remove lid. Set pressure cooker to sauté and add corn starch slurry to thicken sauce if desired.
- Serve meat with raita, rice, and naan.