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Instant Pot

Tomato-Ginger Pork Curry

4 Servings

FAST: 1 hour 20 minutes
Slow: 5 to 6 hours

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Nepal shares a large part of its border with India, so it’s no surprise that the cuisines also share similarities, including fragrant, richly flavored curries. This is our Instant Pot adaptation of a curry from “Taste of Nepal” by Jyoti Pathak. To keep the ingredient list as short as possible, we rely on garam masala, an easy-to-find blend of warm spices such as cumin, coriander, cloves and cinnamon. But the addition of cardamom pods, turmeric and optional dried chilies brings more complexity and nuanced flavors that complement the richness of pork shoulder. We add fresh tomatoes in two batches: half at the outset, before pressure- or slow-cooking begins, and half at the end, which adds bright notes to the curry. Serve with rice and, if you like, lentils, along with slices of crisp, cool cucumber.




Don’t forget the turn off the pot when the onions are translucent, before the first addition of tomatoes. This will prevent the liquid in the pot from fully evaporating. And at this point, be sure to scrape the bottom of the pot to loosen any browned bits to avoid receiving a “burn” notice later in the cooking process.

FAST: 1 hour 20 minutes
Slow: 5 to 6 hours


  • 2

    tablespoons grapeseed or other neutral oil

  • 2

    pounds boneless pork shoulder, trimmed and cut into 1- to 1½-inch chunks


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Jennifer B.
February 5, 2024
Very good but doesn't taste like curry
This was strange, I can't aaynit was bad, it just didn't taste like curry. Maybe it was the cut of meat
Mary J.
October 2, 2023
This was not all that impressive a dish
I have been a MS cook for several years now and always love the use of your spices and fresh herbs. This just did not have much flavor and I was really surprised. My spices are fairly fresh (within the last 3 months) but I was disappointed in this dish.
November 28, 2022
perfect curry for the Instant Pot
I followed the recipe with one tweak - used one black cardamom pod and 3 green pods - and it was perfect! The gravy was thicker than most I have made in the IP and it was very flavorful. Will put this into our curry rotation.
Lauren M.

What is a vegetarian substitute for the pork?

Lynn C.

Hi Lauren -

There is nothing vegetarian that would be similar in cooking time, fat, and moisture content that would be a good substitute for the pork, especially in a pressure cooker recipe that relies heavily on a balance of those elements to cook things properly. We would instead recommend trying some of our vegetarian Fast & Slow recipes, such as Potato and Green Pea Curry, Spiced Eggplant, Tomato, and Chickpea Tagine, or Indian Spiced Kidney Bean Stew. These all have a similar flavor profile to the pork stew.

The Milk Street Team

Timothy K.

The provided image shows a bowl of brothy looking stew. The only ingredient with any moisture is a total of two plum tomatoes. Was there broth or water added ?

Lynn C.

Hi Timothy -

The meat will release a fair amount of liquid that, in a pressure cooker environment, will have nowhere to go (aka evaporate) so all of that liquid will be part of the curry.

The Milk Street

Justin A.

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Kirsten C.

Can this recipe be adapted to a dutch oven or slow cooker? I have these but no instant pot.

Lynn C.

Hi Kirsten -

You can do this as a traditional braise. In a Dutch oven over medium, heat the oil until shimmering. Then proceed with the recipe through cooking the onions. Add the garlic, ginger and *all* of the tomatoes, scraping up any browned bits. Stir to combine, then bring to a simmer over medium-high. You will want to check on this while it cooks as you may need to add some water if there isn't enough liquid in the pot to braise the meat. You may need to add some water if there isn't enough liquid from the tomatoes to braise the meat. The meat should be covered about halfway by the tomato juices. Cover, place the pot in the oven and cook for 2 hours. After 2 hours, uncover the pot and stir. Return, uncovered, to the oven and cook until a skewer inserted into the pork meets no resistance, about another 1 hour. Again, keep an eye on the liquid amount during both covered and uncovered cooking times to ensure you have enough liquid to braise the meat. Remove the pot from the oven. Tilt the pot to pool the liquid to one side and use a wide spoon to skim off and discard as much fat as possible from the surface. If necessary, bring the mixture to a boil over high heat and cook until the mixture is slightly thickened. You may or may not need to do this depending on how much liquid is released when the pot is covered and how much evaporates during the uncovered cooking time in the oven. The remove the cardamom pods and chilies, season with salt and pepper and serve with cilantro.

The Milk Street Team