This is a spicy and flavorful Japanese curry instant pot recipe with a great blend of creamy texture and wonderful flavors. This recipe makes a traditional Asian curry that you’re going to love it.
In this recipe of Japanese curry instant pot, you can easily swap the chicken for beef or pork, you need only to set the cooking time and the pressure.
Table of Contents
What is Japanese Curry?
Japanese curry one of the recipes that belongs to Southeast Asian cuisine. It’s a good blend of spices that mix wonderfully with different vegetables and meat (chicken or beef). You can serve this curry over white or brown rice, chapatti, or quinoa.
Although the curry recipe requires a lot of ingredients but the cooking and preparation process is not complex. I love preparing the chicken curry because the instant pot (pressure cooker) intensifies all the wonderful flavors in just minutes.
How to make Japanese Curry instant pot?
To make this recipe very easy I am indeed asking you to buy curry roux in a packet that you can find it in the Asian grocery stores or online retailers. The good thing today about this Japanese curry instant pot recipe is that we will focus on how traditional curry is made in most Japanese households. The second good thing that the spices can always be altered according to one’s taste.
Servings:
6
Ready In:
25M
Calories:
484.8
Good For:
Lunch
Inroduction
About Japanese curry
instant pot
Ingredients
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1 tablespoon vegetable or canola oil.
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1 tablespoon minced garlic.
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1 tablespoon ginger, fresh and grated.
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1 small yellow onion cut into quarters.
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1-pound boneless, skinless chicken thighs, cut into bite-size chunks.
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1½ cups of water.
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4 red potatoes, cut into quarters.
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2 carrots, chopped.
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½ (8.1-ounce) package Vermont Curry.
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½ cup full-fat coconut milk
Optional: Cooked rice or noodles.
Nutrition Fact of ARTICHOKE
(For 1 Artichoke medium “130g”)
Calories: 484.8
Total Fat: 25.6 g
Dietary Fiber: 9.6 g
Calcium: 110.4 mg
Carbohydrate: 27.2 g
Protein: 41.6 g
Step by Step Instructions
Step 1
Set your instant pot to “sauté” function, heat the oil, sauté the garlic and ginger, stirring continuously until fragrant, about 30 sec. Add onions and cook it for about 1 to 2 minutes.
Step 2
Add the chicken to the instant pot and cook until the chicken is pink.
Step 3
Select Cancel and add potatoes, carrots, and water into the pot. Add the curry paste.
Step 4
Close the pot, adjust to “Manual” function and set it at high pressure for 4 minutes. When the time over, let the pressure release naturally.
Step 5
Stir the curry in the coconut milk until blended well. Taste and adjust, adding more salt if you like.
Step 6
Serve with rice, drizzled with sesame oil and garnished with sesame seeds and chopped scallions. Enjoy!
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