Instant Pot Chicken Vindaloo – m. c. de marco

Ingredients

• 1 ⅓ lbs chicken pieces, preferably dark meat, optionally frozen
• 2 T. oil
• ½ tsp. cumin seed, heaping
• ½ tsp. black mustard seed, scant
• 1 large onion, diced
• 1 hot pepper (e.g. scotch bonnet), minced
• 4 cloves garlic, diced or sliced
• 1 chunk ginger, diced or sliced (about 1 T)
• 1 T paprika
• 1 ½ tsp. salt
• ½ tsp. coriander, heaping
• ½ tsp. turmeric (optional)
• ¼ tsp. cinnamon, heaping
• ¼ tsp. ground cardamom, heaping
• dash clove (optional)
• black pepper to taste
• ¼ tsp. cayenne, heaping
• ¾ c. water
• ¼ c. rice vinegar