Instant Pot Japanese Curry Recipe (日本咖喱)
Japanese curry is a thick stew that typically contains a protein source and a variety of vegetables. It is commonly served over rice, with noodles or bread. Follow my recipe to make it under 30 minutes using your Instant Pot!
Equipment
- Instant Pot
Ingredients
- 4 medium-sized carrots
- 3 medium-sized onions
- 2 medium-sized potatoes
- 1 tbsp neutral tasting oil
- 1 pack S&B Golden Curry Sauce Mix (7.8 oz)
- 1.5 lb boneless, skinless chicken thighs (See Note 1)
- 2 cloves
- small thumb ginger
- 3 cups water
Instructions
- Smash the ginger and garlic and cut the vegetables into chunks (See Note 2)
- Cut the chicken thighs into bite-sized pieces
- Plug in your Instant Pot. Press the sauté button and wait until the "hot" indicator turns on.
- Pour the oil into the pot and swirl to coat evenly.
- Add the ginger, garlic and onions and cook for 5 minutes or until fragrant. Stir occasionally to sauté more thoroughly.
- Add the chicken pieces and sear for a couple of minutes. They do not need to be fully cooked.
- Add the remaining vegetables and stir to mix all ingredients together.
- Pour the water into the pot (See Note 3)
- Break up the curry cubes and submerge them into the water.
- Close the lid and ensure the steam valve is set to sealing position.
- Cancel the sauté function and select pressure cook, at high pressure for 15 minutes.
- When time is up, either natural release for 10-15 minutes and quick release remaining pressure, or do a complete quick release.
- When the float valve is down, open the lid and mix the stew until all curry has been dissolved.
- Serve with rice, noodles or bread! Enjoy!
Video
Notes
- You may opt for a different type or cut of meat, but I prefer chicken thighs since they stay juicy and tender, even when overcooked.
- I prefer more vegetables in my curry stew, but you may use less if you'd like.
- Use 5 cups of water for stove-top cooking.