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.


    Prep Time 15 mins

    Cook Time 20 mins

    Total Time 35 mins

    Servings: 6


    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


    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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