Instant Pot Japanese Curry is a flavorful and comforting dish featuring tender beef chuck roast, aromatic onions, carrots, and potatoes simmered in a savory Japanese curry roux.
Indulge in the ultimate comfort dish any night of the week with this Instant Pot Japanese Curry. In less than 30 minutes, you can enjoy a satisfying one-pot meal that combines tender, juicy beef with hearty vegetables, all coated in an irresistible and flavor-loaded curry sauce.
The only ingredient that is a little more difficult to source is the Japanese curry. It comes in a few different forms. You can use curry powder in a packet (often called Golden Curry), or you can use KOKUMARO curry sauce, which you can get on Amazon. I used a brand called Yutaka that I got in London, but it’s the same as Golden Curry.
Helpful Tips
- Cut the beef into uniform cubes to ensure even cooking and tender results.
- For a creamier texture, you can stir in a tablespoon of coconut milk or heavy cream at the end.
- Serve the Instant Pot Japanese Curry over steamed rice, udon noodles, or even with crusty bread for a delicious meal.
- Garnish the curry with fresh cilantro, sliced green onions, or toasted sesame seeds for added freshness and texture.
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Instant Pot Japanese Curry
Ingredients
- 1 1/2 pounds beef chuck roast fat removed, 2” cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon cooking oil
- 1/2 medium onion diced
- 2 clove clove garlic minced
- 1 teaspoon ginger peeled and grated
- 2 cups beef stock
- 1/4 cup tomato sauce
- 8 ounces potatoes 1 1/2” cube
- 1 package Japanese curry roux or 2 squares Japanese Katsu Curry
- 1/2 cup carrots frozen
- 1 tablespoon cornstarch optional
- 1 tablespoon cold water optional
Instructions
- Season the beef on all sides with salt and pepper.
- Turn on saute mode on the Instant Pot. When hot, add cooking oil, then add the beef and sear on all sides, for about 5 minutes.
- Add the onions. Saute for 2-3 minutes, stirring occasionally so it doesn’t burn on the bottom. Cancel saute mode. Add garlic and ginger and cook for 30 seconds.
- Pour in the beef stock and deglaze the pot to remove the browned bits from the bottom of the pot. Stir in tomato sauce. Add the potatoes and the beef back to the pot. Add the curry.
- Secure the lid and set the vent to sealing (if necessary for your model). Cook on high pressure for 6 minutes. When done, allow a natural release of pressure for 10 minutes, then release any remaining pressure and open the lid.
- Turn on saute mode again. Add the carrots to the pot. If you like a thicker sauce, mix the cornstarch with the water and pour it into the pot once the stew is bubbling. Stir and let bubble for 5 minutes. Season with salt and pepper, to taste. Serve over rice.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.