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Instant Pot Japanese Curry
Instant Pot Japanese Curry
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Instant Pot Japanese curry: tender beef, juicy vegetables in creamy, spicy roux sauce.
Ingredients:
  • 1.5 tablespoons canola oil
  • 1 onion, chopped
  • 1.5 pounds beef, cut into 1/2-inch or 1-inch cubes
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 2 medium potatoes, peeled and cubed
  • 2 carrots, peeled and chopped into 1/2-inch pieces
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 2.5 cups beef broth
  • 1 small apple, grated
  • 1 tablespoon ketchup
  • 1 tablespoon soy sauce
  • 1 (3.5 ounce) container Japanese curry roux
Instructions:
  • Preheat a multi-functional pressure cooker (such as Instant Pot) using the Saute function. Heat oil in the pot and cook onion until almost translucent, approximately 3 minutes. Add beef, garlic, and ginger, and cook until beef starts to brown, about 3 more minutes. Stir in potatoes and carrots, and cook for another 2 minutes. Finally, season with salt and pepper while stirring constantly.
  • Combine beef broth, apple, ketchup, and soy sauce in a pot. Layer the blocks of curry roux on top of the beef mixture without mixing them in.
  • Turn off the Saute function and secure the lid by locking it in place while ensuring the valve is sealed. Set the pressure to high based on the manufacturer's instructions and program the timer for 15 minutes, allowing 10 to 15 minutes for pressure to build.
  • Using the natural-release method specified by the manufacturer, wait for 10 to 40 minutes. Then, unlock and remove the lid. Stir the broth to ensure all the curry roux blocks have melted evenly on top.

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