Instant Pot Japanese Curry

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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.

Prep Time10

Cook Time25

Pressurize Time35

Total Time1 10

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 283kcal

Author: Laura Lynch

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.

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