Instant Pot Japanese Curry

Instant Pot Japanese Curry
  • PREP TIME
    30 mins
  • COOK TIME
    35 mins
  • TOTAL TIME
    1 hrs 15 mins
  • SERVING
    6 People
  • VIEWS
    19

Experience the heartwarming flavors of Japan with this comforting Instant Pot Japanese Curry. Tender beef and vibrant vegetables simmer in a rich, savory curry sauce, creating a symphony of taste that will transport you to the bustling streets of Tokyo. This recipe is a modern twist on a classic, promising a delicious and satisfying meal with minimal effort.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    34 g
  • Cholesterol
    66 mg
  • Fiber
    3 g
  • Protein
    23 g
  • Saturated Fat
    8 g
  • Sodium
    720 mg
  • Sugar
    6 g
  • Fat
    21 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Turn on your Instant Pot and select the 'Sauté' function. Add canola oil and heat until shimmering. (Approximately 2 minutes)

Image Step 02
02 Step

Recipe View Add chopped onion and sauté until softened and translucent, about 3-5 minutes. Stir occasionally to prevent burning.

Image Step 03
03 Step

Recipe View Add beef cubes, minced garlic, and grated ginger. Sauté until beef is browned on all sides, about 5-7 minutes. This step is crucial for developing rich flavors.

Image Step 04
04 Step

Recipe View Add potatoes and carrots to the pot. Stir and cook for 2 minutes, allowing the vegetables to lightly coat with the beef and onion mixture. Season with salt and pepper.

Image Step 05
05 Step

Recipe View Pour beef broth into the Instant Pot, ensuring the bottom is deglazed. Add grated apple, ketchup, and soy sauce. Stir to combine.

Image Step 06
06 Step

Recipe View Break the Japanese curry roux into smaller blocks and place them on top of the beef and vegetable mixture. Do not stir. This allows the roux to melt slowly and evenly during pressure cooking.

Image Step 07
07 Step

Recipe View Turn off the 'Sauté' function. Secure the lid of the Instant Pot, ensuring the sealing valve is in the 'Sealing' position. Select 'Pressure Cook' (or 'Manual') on high pressure and set the timer for 15 minutes.

Image Step 08
08 Step

Recipe View Allow the Instant Pot to come to pressure, which may take 10-15 minutes.

Image Step 09
09 Step

Recipe View Once the cooking cycle is complete, allow the pressure to release naturally for 10-20 minutes. Then, carefully release any remaining pressure manually.

Image Step 10
10 Step

Recipe View Open the lid and stir the curry until the roux is fully melted and the sauce is smooth and thickened. If the curry is too thick, add a little more beef broth to reach your desired consistency.

For a richer flavor, try searing the beef in batches before adding the onions.
Adjust the amount of curry roux to your preference. Use less for a milder curry and more for a spicier flavor.
Serve hot over steamed Japanese rice. Garnish with pickled ginger (beni shoga) and chopped scallions for an authentic touch.
Leftovers taste even better the next day!

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Mateo Hirthe

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 6 Ratings)
Total Reviews: (4)
  • Citlalli Stroman

    The natural pressure release is key! It really makes a difference in the texture of the beef.

  • Prince Koelpin

    I've made this recipe multiple times and it always turns out perfect. My family loves it!

  • Rickie Funk

    I added a splash of red wine vinegar at the end for extra tang and it was amazing!

  • Oswaldo Brown

    This recipe is a game-changer! The Instant Pot makes the beef so tender and the curry is so flavorful.

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