Effortless Instant Pot Japanese Curry

Craving a rich, savory, and subtly sweet dish that delivers ultimate comfort with minimal effort? Look no further than this incredible **Instant Pot Japanese Curry**! This quick and easy recipe transforms simple ingredients into a deeply flavorful meal, perfect for busy weeknights or cozy weekends. Imagine tender chicken thighs, hearty root vegetables, and an unforgettable sauce that strikes a harmonious balance between a gentle warmth and a hint of sweetness. Making it in your Instant Pot means less time over the stove and more time enjoying this classic Japanese comfort food.

Why You’ll Fall in Love with This Instant Pot Japanese Curry

This isn’t just another curry recipe; it’s a culinary experience designed for convenience and exceptional flavor. Here’s what makes our **pressure cooker Japanese curry** an absolute winner:

• Effortless Preparation: Say goodbye to endless stirring and monitoring! The Instant Pot handles the heavy lifting, allowing you to create a complex-tasting curry with remarkably little hands-on cooking time. It’s ideal for those evenings when you crave a homemade meal but are short on time or energy.
• Perfectly Balanced Flavor Profile: Our recipe delivers a unique blend of savory and slightly sweet notes, with a mild spice that tantalizes without overpowering. The addition of grated apple, ketchup, and honey creates a depth of flavor that is genuinely irresistible. Served alongside perfectly cooked white rice, the flavors are beautifully harmonized, making every bite a delight.
• Wholesome and Hearty: Packed with succulent chicken thighs and an abundance of nutritious vegetables like tender potatoes and sweet carrots, this curry is a complete meal in one pot. It’s satisfying, nourishing, and a fantastic way to incorporate more veggies into your diet.
• Unbeatable Texture: The pressure cooking method ensures that the chicken thighs become incredibly tender and juicy, while the vegetables soften to perfection without turning mushy. The rich, thick sauce coats everything beautifully, creating a luxurious mouthfeel.

The Magic of Japanese Curry Roux

For those familiar with Indian or Thai curries, Japanese curry offers a distinct experience, largely due to its unique base: the curry roux. Unlike other curry styles that often start with a blend of ground spices, Japanese curry relies on a pre-made roux block. This block, a blend of flour, oil, spices, and seasonings, is the secret to its signature thick, rich, and mellow sauce.

Commonly found in Asian markets or the international aisle of larger supermarkets, Japanese curry roux blocks (like brands such as S&B Golden Curry or Vermont Curry) come in varying levels of spiciness, from mild to extra hot. These blocks melt into your dish, naturally thickening the sauce and infusing it with a complex, umami-rich flavor that is subtly sweet and just a little spicy. This method makes preparing authentic Japanese curry incredibly simple and consistent.

Ingredients Spotlight: What Makes This Curry Shine

Every ingredient in this **easy Japanese curry recipe** plays a crucial role in building its incredible flavor and texture. Understanding their purpose will help you appreciate the dish even more and inspire potential variations.

Protein Power: Boneless, Skinless Chicken Thighs

We opt for boneless, skinless chicken thighs in this recipe for a few key reasons. Chicken thighs are inherently more flavorful and stay wonderfully moist and tender under pressure cooking, unlike chicken breasts which can sometimes dry out. Their rich texture perfectly complements the hearty curry sauce. If you prefer, you can substitute with chicken breast, pork, or even beef stew meat, though cooking times may vary slightly. For a vegetarian option, firm tofu or chickpeas can be excellent alternatives, added towards the end of the cooking process to prevent them from becoming too soft.

Garden Goodness: Potatoes and Carrots

Classic Japanese curry wouldn’t be complete without tender potatoes and carrots. Yukon gold potatoes are ideal because they hold their shape well while becoming creamy and soft inside. Carrots add a natural sweetness and vibrant color. Beyond these staples, feel free to get creative with other vegetables:

• Peas: Add frozen peas after cooking for a pop of freshness and sweetness.
• Bell Peppers: Sauté chopped bell peppers with the onions for extra flavor and color.
• Broccoli Florets: Steam or add small broccoli florets during the natural release phase for a healthy boost.
• Mushrooms: Sliced mushrooms add an earthy umami dimension.

Remember to cut your vegetables into similar, bite-sized pieces to ensure even cooking.

The Flavor Foundation: Aromatics and Broth

Fresh minced garlic and grated ginger are essential aromatics, providing a pungent and warm base that deepens the curry’s overall taste. A good quality low-sodium chicken broth is crucial for controlling the saltiness of the dish, allowing the other complex flavors to come through. Always taste and adjust salt at the end.

Sweet & Savory Secrets: Apple, Ketchup, and Honey

The subtle sweetness in this **homemade Japanese curry** is a signature characteristic, and it comes from a surprisingly simple trio: grated apple, a touch of ketchup, and honey.

• Grated Apple: A small grated apple (Honeycrisp, Gala, Fuji, or Granny Smith all work well) adds natural sweetness and a delicate fruity note that truly elevates the curry, making it irresistibly complex.
• Ketchup: This common condiment might seem unusual, but it contributes a tangy sweetness and depth of umami that Japanese curry often benefits from.
• Honey: A tablespoon of honey further enhances the gentle sweetness, balancing the savory and spicy elements beautifully.

These ingredients don’t make the curry taste like fruit salad or tomato soup; instead, they blend seamlessly to create that signature sweet and savory complexity.

How to Make the Best Instant Pot Japanese Curry

Making **Instant Pot Japanese Curry** is straightforward, even for beginners. Follow these steps for a perfect meal every time:

Instant Pot Japanese Curry

Prep: 15 minutes

Cook: 20 minutes

Total: 35 minutes

Juicy chicken thighs, an abundance of fresh vegetables, and a truly delicious sauce are the highlights of this quick and easy Instant Pot recipe! Enjoy a hearty and comforting meal with minimal fuss.

By Cheryl Malik

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4 servings

Ingredients

• 1 ½ tablespoons neutral cooking oil (avocado oil, olive oil, etc.)
• 1 cup chopped white onion (approximately 1 medium onion)
• 2 pounds boneless, skinless chicken thighs (approximately 8 chicken thighs, cut into bite-sized cubes)
• 1 teaspoon minced garlic (approximately 2 large cloves)
• 1 teaspoon grated fresh ginger
• 2 medium Yukon gold potatoes (approximately 3-4 ounces each; peeled, cubed)
• 2 medium carrots (approximately 2 ounces each; peeled, chopped)
• ½ teaspoon salt (more or less to taste)
• Freshly cracked black pepper (to taste)
• 2 cups low-sodium chicken broth
• 1 cup grated apple (approximately 1 small apple; Honeycrisp, Gala, Fuji, or Granny Smith)
• 1 tablespoon ketchup
• 1 tablespoon honey
• 1 tablespoon low-sodium soy sauce
• 1 (3.5-ounce) container Japanese curry roux

Equipment

• Instant Pot (6-quart or 8-quart)
• Large wooden spoon or heat-safe spatula

Instructions

1. Set your Instant Pot to the Sauté function. Add 1 ½ tablespoons neutral cooking oil to the pot and allow it to heat until shimmering.
2. When the oil is hot, add 1 cup chopped white onion and stir to coat. Sauté the onion, stirring occasionally, for approximately 5 minutes, until it becomes almost translucent and fragrant.
3. After sautéing the onions, add the 2 pounds boneless, skinless chicken thighs (cut into bite-sized cubes), 1 teaspoon minced garlic, and 1 teaspoon grated fresh ginger to the Instant Pot. Stir well to combine and sauté until the chicken thigh pieces are opaque on all sides, about 3-5 minutes. You don’t need to cook them through completely at this stage.
4. Introduce the vegetables by adding 2 medium Yukon gold potatoes (cubed) and 2 medium carrots (chopped) to the Instant Pot. Sauté these ingredients, stirring constantly, for 2 minutes to slightly tenderize them. After 2 minutes, season the mixture with ½ teaspoon salt and a generous amount of freshly cracked black pepper. Stir to ensure even distribution of seasonings.
5. Pour in 2 cups low-sodium chicken broth, followed by 1 cup grated apple, 1 tablespoon ketchup, 1 tablespoon honey, and 1 tablespoon low-sodium soy sauce into the Instant Pot. Stir all ingredients thoroughly, making sure to scrape the bottom of the inner pot with your wooden spoon to loosen any bits of food that might be stuck. This is a crucial step to prevent a “burn” warning during pressure cooking.
6. Break the blocks from the 1 (3.5-ounce) container Japanese curry roux into smaller, manageable pieces. Gently place these pieces on top of the mixture in the Instant Pot. Do not stir the roux blocks into the mixture at this stage. They will melt and incorporate during the pressure cooking process.
7. Cancel the Sauté function. Secure the lid on your Instant Pot, ensuring the sealing valve is in the Sealing position. Select the Manual (or Pressure Cook) High Pressure function and set the cook time to 10 minutes. The Instant Pot will take some time to come to pressure, after which the 10-minute cooking cycle will begin.
8. Once the 10-minute cook time is complete, allow the internal pressure to release naturally for 20 minutes (Natural Release). This slow release helps tenderize the meat and prevents foam from escaping. After 20 minutes, carefully perform a Quick Release of any remaining pressure by moving the sealing valve to the Venting position.
9. When the float valve drops, indicating all pressure has been released, carefully remove the lid from the Instant Pot. Stir the mixture vigorously until all the melted curry roux block pieces are fully incorporated into the curry, creating a thick and uniform sauce.
10. Once the roux is fully incorporated and the sauce is smooth, portion the delicious curry into serving bowls. Serve warm, ideally with freshly cooked white rice or your favorite noodles. Garnish with chopped scallions, a sprinkle of Japanese pickled ginger (beni shoga), or a soft-boiled egg if desired.

Notes

• Storage: Allow any leftover Instant Pot Japanese curry to cool completely to room temperature before transferring it to an airtight container. Refrigerate the leftover curry for up to 3 days.
• Freezing: For longer storage, freeze cooled curry in an airtight, freezer-safe container or freezer bags for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: To reheat, warm the curry on the stovetop over low heat, stirring frequently to prevent sticking. If the sauce has thickened too much in the refrigerator, add a splash of chicken broth or water as needed to reach your desired consistency. Chilled sauces tend to burn more easily without a little extra liquid.
• Customize Spice Level: Japanese curry roux comes in different spice levels (mild, medium hot, hot, extra hot). Choose the one that best suits your preference. For an extra kick, a dash of Shichimi Togarashi (Japanese seven-spice blend) at serving can be added.
• Preventing “Burn” Warning: Always scrape the bottom of the Instant Pot thoroughly after adding liquids and before pressure cooking to ensure no food bits are stuck, which can trigger the “burn” warning.

Nutrition Information

Serving: 1 serving |
Calories: 560kcal |
Protein: 49g |
Fat: 21g |
Saturated Fat: 7g |
Trans Fat: 0.04g |
Total Carbs: 41g |
Fiber: 5g |
Sugar: 15g |
Added Sugars: 3g |
Net Carbs: 36g |
Vitamin C: 18mg |
Cholesterol: 215mg |
Sodium: 2092mg |
Potassium: 1126mg |
Calcium: 69mg |
Iron: 4mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik

Serving Suggestions for Your Japanese Curry

While white rice is the traditional and most popular accompaniment for Japanese curry, don’t limit yourself! This versatile dish can be enjoyed in many ways:

• With Rice: Steamed short-grain white rice or even brown rice is a perfect canvas for soaking up the rich curry sauce. Our Instant Pot Sushi Rice makes a fantastic side that complements the flavors beautifully.
• Noodles: Serve your curry over udon noodles or ramen for a hearty and comforting noodle bowl.
• Bread: Japanese curry is often enjoyed with crusty bread or even naan bread for dipping.
• Katsu Curry: For a truly authentic experience, serve your curry over a crispy pork or chicken katsu cutlet.

Other Instant Pot Recipes You’ll Love

If you’re embracing the convenience and efficiency of your Instant Pot, here are more delicious recipes to add to your repertoire:

• Instant Pot Orange Chicken
• Instant Pot Sausage and Peppers
• The Best EVER Instant Pot Black Eyed Peas
• Instant Pot Chickpeas (No Soak!)
• Instant Pot Eggs (Easy-to-Peel, Hard and Soft Boiled)
• Creamy Instant Pot Clam Chowder
• Instant Pot Black Rice (aka Forbidden Rice)
• Instant Pot Quinoa