Tamarind paste or tamarind sauce is used to add a unique and delicious sweet and tangy flavor to Thai and Indian dishes. Learn how to make easy homemade tamarind paste with this Instant Pot Tamarind Paste recipe.
An essential ingredient in authentic pad thai and massaman curry, tamarind paste (or sauce) is also used in many other Asian dishes including Indian recipes.
Tamarind is a pod-shaped fruit that grows on a tamarind tree. The hard outer shell of the pod encloses a pulpy, tangy-tasting fruit with seeds. It’s not convenient or easy to obtain the fresh fruit so I like to buy packets of seedless tamarind pulp that are sold in blocks.
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Tips and Substitutions
If you don’t have a pressure cooker or Instant Pot, you can easily adapt this tamarind paste recipe to the stove-top. Just boil the tamarind and water, and let it sit for 20 to 30 minutes.
Once you cook the tamarind and water, you mash it with a fork or potato masher to extract the pulp. You’ll get the first batch of tamarind paste after straining the pulp through a sieve.
I like to run the remaining solid pulp through the sieve a second time by adding a bit more water to it and straining it again, which reduces waste and gets as much as possible from the tamarind pulp.
If you’re new to the Instant Pot and aren’t familiar with how to use it, please read the Instant Pot DUO Beginner’s Quick Start Guide or the Instant Pot ULTRA Beginner’s Quick Start Guide first and then come back here to learn how to make this Instant Pot Tamarind Paste.
Homemade Instant Pot Tamarind Paste Ingredients
Step-by-Step Instructions for How to make Instant Pot Tamarind Paste
- Separate the tamarind block into large pieces and place in the Instant Pot.
- Stir in 2 cups water.
- Close Instant Pot Lid, and make sure steam release handle is in the ‘Sealing’ position.
- Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until display reads ‘10’ (10 minutes).
- Instant Pot display will change to ‘On’.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down from 10 to 0; it will switch to ‘Keep Warm’ mode and display ‘L0:00’.
- Do a Quick Release: move the steam release handle to ‘Venting’. I like to place a folded towel over the steam release handle and move it to the venting position. Remove the towel after turning the knob.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- It’s now safe to open the Instant Pot. (Press ‘Cancel’ to turn off Instant Pot.)
- Using a potato masher, mash the tamarind pulp.
- Place a fine mesh sieve over a medium bowl.
- Working in batches, place tamarind pulp in the strainer and strain by pressing with the back of a spoon or with clean hands (once it’s cool enough to handle.)
- Set aside strained solid pulp.
- If desired, repeat the process by stirring in 1 cup of hot water to the strained solids, and strain it a second time. This reduces waste.
- Discard strained solids.
- Place tamarind paste in a clean glass jar and store in the refrigerator. Or freeze in small batches.
Instant Pot Tamarind Paste
Ingredients
- 14 oz. (1 block) tamarind pulp (preferably seedless)
- 2 cups water
- 1 cup hot water optional
Instructions
- Separate the tamarind block into large pieces and place in the Instant Pot.
- Stir in 2 cups water.
- Close Instant Pot Lid, and make sure steam release handle is in the ‘Sealing’ position.
- Cook on 'Manual' (or 'Pressure Cook') mode for 10 minutes.
- Do a quick release of pressure and open the Instant Pot.
- Using a potato masher, mash the tamarind pulp.
- Place a mesh strainer over a medium bowl.
- Working in batches, place tamarind pulp in the strainer and strain by pressing with the back of a spoon or with clean hands (once it's cool enough to handle.)
- Set aside strained solids.
- If desired, repeat the process by adding 1 cup of hot water to the strained solids and strain it a second time.
- Discard strained solids.
- Place tamarind paste in a clean glass jar and store in the refrigerator or freeze in batches.
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cut vegetables, etc.
- See the blog post for more detailed recipe tips
Nutrition
I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
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Ben
May 14, 2017 at 3:01 pmTamarind is a must for indian cooking. I didn’t realize you can make in Instant Pot. I will be trying this out soon. Thanks!
Laura
June 19, 2017 at 11:49 amI will be trying this technique for tamarind paste – thanks! Approx how long will the stuff stay good in the fridge?
Paint the Kitchen Red
June 20, 2017 at 1:16 amHi Laura, thanks for taking the time to comment! I make sure I use a glass jar, always use a clean dry spoon, and I’ve kept it in the fridge for months with no problem. If you want to be extra careful, bring the paste to a quick boil after straining, to kill any bacteria. I’ve never frozen my paste, but I know people who do, so that’s also an option.
Laura
June 20, 2017 at 12:32 pmThank you so much for the info! I don’t use a lot at once, so it’s good to know it’ll keep a while. I’ve been using the prepared paste but I miss the blocks – taste is so much better.
Bella
February 24, 2018 at 8:13 pmHello,
I was really excited to try this at home. When I put the pulp into the mesh strainer, I found it very time consuming and difficult to get it strained. It took so long I finally put the pulp in a blender and then tried straining it again. It would actually take me a fraction of the time to just soak the tamarind in hot water for whatever dish I need it for. Also, I feel like this method wastes a lot of tamarind. When I soak tamarind and extract, I am using the water also in my dish so I waste pretty much nothing and only the solids are thrown.
Did you use a fine mesh strainer to do this? I just don’t see how this can be done in half an hour. It took me more than 1 1/2 hours for the whole process because I tried to get as much tamarind as I could and I had to strain it so many times.
Paint the Kitchen Red
February 24, 2018 at 9:50 pmHi Bella, I do use a fine mesh strainer and do use my hands to squeeze out the tamarind. One other thing I do is after straining out the tamarind the first round, I add more hot water and do a second round of straining. Did you do that too? I’m sorry to hear you found the process so time consuming. I’m not sure why it doesn’t take my that long to do it – maybe it’s just experience. It’s just so much more convenient for me to just keep it in the fridge and spoon it out!
Kelly b.
February 10, 2019 at 10:18 pmI can get tamarind pods easily, if I substitute those for the blocks, how much should I use?
Paint the Kitchen Red
February 12, 2019 at 11:25 amKelly, the packet of tamarind I use is about 14 oz. So you’d have to take them out of the pods and get an approximate weight with a kitchen scale, because I’m not sure how many pods you’d need.