• Easy Instant Pot Recipes » EAT: INSTANT POT JAPANESE CURRY RECIPE

    EAT: INSTANT POT JAPANESE CURRY RECIPE

    EAT: INSTANT POT JAPANESE CURRY RECIPE featured by top San Francisco foodie blogger Sylvie in the Sky

    It’s officially comfort food season, and for this working mama, Instant Pot Comfort Food season. Working in the retail industry during the Holidays means the days are CRAZY, and I’m almost out of gas when we get home after school and daycare pickups. But the Instant Pot lets me make feel good, cozy winter recipes for the family in under an hour, with extra to bring to work the next day. Today I’m sharing one of our longtime favorite Winter comfort foods from our travels to Japan. This Instant Pot Japanese Curry recipe is heaven in a bowl AND beyond easy to make.

    The Difference Between Japanese Curry and Indian Curry and Thai Curry

    Japanese curry sauces are made with spice powders, flour, and oil and as a result, it has a signature brown color. Only the spice levels vary. Japanese curry is a hearty dish and slightly peppery.

    The Japanese style curry usually has a thicker gravy than Indian or Thai curries. Japanese curry dishes commonly include onions, carrots, and potatoes served with shrimp tempura (my favorite!), beef, pork, or chicken, all served over a bowl of white rice.

    INSTANT POT JAPANESE CURRY RECIPE

    Prep Time 15 mins

    Cook Time 20 mins

    Total Time 35 mins

    Servings: 6

    INGREDIENTS

    3 onions

    1½ carrots

    3 Yukon gold potatoes

    2 cloves garlic

    1 tsp ginger

    1½ lb boneless skinless chicken thighs

    kosher salt

    Freshly ground black pepper

    1 Tbsp vegetable oil (canola is ok too)

    3 cups chicken broth

    1 package Japanese curry

    1 Tbsp ketchup

    1 Tbsp soy sauce

    Julienned red pickled daikon for garnish

    INSTRUCTIONS

    Cut the onions into quarters

    Peel the carrot and cut into diagonal slices

    Peel the potatoes and cut into quarters. Soak in water to remove starch.

    Mince the garlic and grate ginger.

    Cut the meat into bite size pieces. Season with kosher salt and freshly ground black pepper.

    Press the “Sauté” button on your Instant Pot and heat 1 Tbsp. vegetable oil.

    When the pot is hot, add the onion, minced garlic and ginger.

    Add the chicken to the pot and coat with oil.

    Add carrot and potato to the pot and mix well.

    Add 3 cups chicken broth and curry blocks from one box. I use 1 medium spicy box, but there are mild options as well. Do not mix this – you can use a spatula to push down the ingredients but always keep the curry blocks on top.

    Cover and lock the lid and make sure valve is pointed to “sealing”. Press the Cancel button on the Instant Pot to stop sauté. Press the “Meat/Stew” button to switch to the pressure cooking mode.

    Set the cooking time to 15 minutes.

    When it is finished cooking, the Instant Pot will switch automatically to a “Keep Warm” mode. Slide the steam release handle to the “Venting” position to let out steam until the float valve drops down, OR let the pressure release naturally (takes about 15 mins).

    Unlock the lid and add 1 Tbsp ketchup and 1 Tbsp soy sauce.

    Change to saute mode for additional 5 minutes until homemade curry blends and dissolves evenly.

    Transfer to a serving dish and top with sliced red daikon pickles.

    EAT: INSTANT POT JAPANESE CURRY RECIPE featured by top San Francisco foodie blogger Sylvie in the Sky

    Loving this instant pot Japanese curry recipe feature? Take a look here for more of my foodie favorites!
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    14 Comments

    1. Dalene Ekirapa
      02/18/2019 / 5:16 am

      I prefer when curry is thicker so I could go for the Japanese curry than the Indian recipe. As well, when it’s spicy, I love it more!

    2. 02/17/2019 / 11:22 pm

      I love japanese curry. Would love to try this recipe!

    3. Kiwi
      02/17/2019 / 6:42 pm

      Japanese Curry rice sounds amazing. I would love to taste this!

    4. 02/17/2019 / 9:46 am

      I bet this is delicious. I have only tasted Chicken Curry. I wonder how Japanese Curry tastes like. Thanks for sharing!

    5. 02/17/2019 / 6:36 am

      I’ve been really into Indian curry lately, with lots of rice and lentils. Interesting to see a Japanese recipe, I’ve never tried one!

    6. Princess Quinn
      02/17/2019 / 5:41 am

      This is a wonderful recipe to try. I am sure my friends and family is going to love this. What a mouthful of tastebuds.

    7. Alexandra Cook
      02/16/2019 / 12:32 pm

      I absolutely love the Instant Pot. However, I haven’t made much with it because I know very little. Can’t wait to try your recipe!

    8. 02/16/2019 / 8:40 am

      Ooh this sounds delicious! I am all about the one pot recipes – it saves on time and washing up! YUM!

    9. Chelle Dizon
      02/16/2019 / 8:14 am

      This is the first time that I have heard about Japanese Curry. I’m sure this taste really delicious and flavorful!

    10. 02/16/2019 / 5:57 am

      I love japanese curry. We have that here and it’s very delicious although I have to buy it from the restaurant. Good thing you shared your recipe. I may not be buying anytime soon.

    11. 02/15/2019 / 10:35 pm

      Yes, Japanese curry is my favorite and they tasted different from other curry. I only got to learn that when I visited Japan and tasted their curry there. I fall in love with the Japanese curry at the very first time I tasted them.

    12. leah
      02/15/2019 / 6:23 pm

      oh yummy! I love finding new recipes that have vegan options!

    13. 02/15/2019 / 11:32 am

      I learned something new. My husband loves Indian curry so I bet he would like this curry.

    14. 02/15/2019 / 9:51 am

      I never even knew there was a Japanese curry, how naive of me. This does look delicious, I am yet to get my instant pot and this recipe I will be trying.

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