Instant Pot Japanese Curry
Instant Pot Japanese curry is the ultimate cozy meal, easy to make. The pressure cooker transforms tough cuts of meat into melt-in-your-mouth tenderness while perfectly cooking vegetables in record time. Poured over fluffy white rice, it becomes the kind of nourishing comfort food that instantly makes any day better.
Ingredients
Protein Choices (pick one)
• 1 lb boneless chicken thighs (trimmed and cubed)
• 1 lb beef chuck (cut into 1-inch pieces)
• 14 oz firm tofu (for vegetarian option)
Vegetable Components
• 2 medium carrots (cut into thick half-moons)
• 2 russet potatoes (peeled and quartered)
• 1 large yellow onion (thinly sliced)
• 3-4 shiitake mushrooms (sliced, optional)
Flavor Foundation
• 1 small Fuji apple (peeled and finely grated)
• 2 garlic cloves (minced)
• 1 tbsp fresh ginger (grated)
• 1 tbsp vegetable oil
Curry Base Ingredients
• 3 cups unsalted chicken/beef/vegetable broth
• 1 package (7.8 oz) Japanese curry roux (medium-hot recommended)
• 1 tbsp Japanese soy sauce
• 1 tbsp mirin (sweet rice wine)
• 1 tsp Worcestershire sauce
Recommended Toppings
• Steamed Japanese short-grain rice
• Fukujinzuke (red pickled vegetables)
• Soft-boiled eggs (halved)
• Shichimi togarashi (Japanese seven-spice)
Instructions
1. Cut chicken, beef, or tofu into bite-sized pieces.
2. Chop carrots into thick slices and dice potatoes into large chunks.
3. Slice the onion thinly, grate the apple, and mince the garlic and ginger.
4. Turn on the Instant Pot to Sauté and heat oil.
5. Sauté the onions until soft and golden, about 3–4 minutes, then stir in the garlic and ginger for 30 seconds.
6. Brown the protein: chicken for 3 minutes per side, beef 2 minutes per side, tofu lightly.
7. Deglaze the pot with a splash of broth if needed.
8. Add vegetables and grated apple.
9. Pour in broth to cover, then stir in soy sauce and mirin.
10. Set the lid to seal and cook under High Pressure: chicken for 7 minutes, beef 10 minutes, or tofu 4 minutes.
11. Allow the pressure to release naturally for 10 minutes, then quickly release the remaining steam.
12. Stir in the curry blocks until they are melted and smooth.
13. Rest for 5 minutes to thicken, adding warm broth as needed.
Notes
- Use mild, medium, or hot curry roux to control the spice level. Start small and add more if needed.
- For a thinner curry, mix in broth or water. To thicken, let it bubble on a sauté setting.
- Sauté garlic and ginger with onions for extra flavor.
- Chicken thighs stay tender, but beef, pork, or tofu also work well.
- For vegetarian curry, skip meat and use tofu, potatoes, or chickpeas with veggie curry blocks.
- The flavors deepen overnight, making leftovers even more delicious the next day.
- Always sauté ingredients first to deepen the taste.
- Serve with steamed rice, noodles, or bread.