Pork Vindaloo - Pressure Cooker

Ingredients

• 1 tablespoon canola oil
• 1 tablespoon butter
• 1 onion, large
• 1 lb boneless pork, cut into 1-inch cubes
• 2 teaspoons whole cumin seeds
• 1/4 cup chicken stock
• 14 ounces light coconut milk
• 2 tablespoons coarse grain mustard
• 1/2 teaspoon salt
• 1 teaspoon turmeric
• 1/4 teaspoon cayenne
• 20 ounces spinach, frozen chopped
• 2 lbs yukon gold potatoes, cut into 2-inch chunks

Directions

1. 1

   Over medium heat, heat 1 tablespoon oil in pressure cooker.

2. 2

   Cook onion, stirring often, for 2 minutes. Add pork and cumin seeds and cook until pork is lightly browned - 2 to 3 minutes.

3. 3

   Add water and stir well, making sure to scrape up all fond.

4. 4

   Add coconut milk and blend in mustard, salt, turmeric, and cayenne.

5. 5

   Add frozen blocks of spinach and set potatoes on top.

6. 6

   Lock pressure cooker lid in place and bring to high pressure. Lower heat and cook for 15 minutes. Slow-release pressure.

7. 7

   Cut potatoes into smaller pieces and adjust sauce for taste - adding salt, cayenne or mustard as needed.