For a richer flavor, try searing the beef in batches before adding the onions. Adjust the amount of curry roux to your preference. Use less for a milder curry and more for a spicier flavor. Serve hot over steamed Japanese rice. Garnish with pickled ginger (beni shoga) and chopped scallions for an authentic touch. Leftovers taste even better the next day!
Instant Pot Japanese Curry
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PREP TIME30 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs 15 mins
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SERVING6 People
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VIEWS19
Experience the heartwarming flavors of Japan with this comforting Instant Pot Japanese Curry. Tender beef and vibrant vegetables simmer in a rich, savory curry sauce, creating a symphony of taste that will transport you to the bustling streets of Tokyo. This recipe is a modern twist on a classic, promising a delicious and satisfying meal with minimal effort.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate34 g
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Cholesterol66 mg
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Fiber3 g
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Protein23 g
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Saturated Fat8 g
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Sodium720 mg
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Sugar6 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
StepTurn on your Instant Pot and select the 'Sauté' function. Add canola oil and heat until shimmering. (Approximately 2 minutes)
02
StepAdd chopped onion and sauté until softened and translucent, about 3-5 minutes. Stir occasionally to prevent burning.
03
StepAdd beef cubes, minced garlic, and grated ginger. Sauté until beef is browned on all sides, about 5-7 minutes. This step is crucial for developing rich flavors.
04
StepAdd potatoes and carrots to the pot. Stir and cook for 2 minutes, allowing the vegetables to lightly coat with the beef and onion mixture. Season with salt and pepper.
05
StepPour beef broth into the Instant Pot, ensuring the bottom is deglazed. Add grated apple, ketchup, and soy sauce. Stir to combine.
06
StepBreak the Japanese curry roux into smaller blocks and place them on top of the beef and vegetable mixture. Do not stir. This allows the roux to melt slowly and evenly during pressure cooking.
07
StepTurn off the 'Sauté' function. Secure the lid of the Instant Pot, ensuring the sealing valve is in the 'Sealing' position. Select 'Pressure Cook' (or 'Manual') on high pressure and set the timer for 15 minutes.
08
StepAllow the Instant Pot to come to pressure, which may take 10-15 minutes.
09
StepOnce the cooking cycle is complete, allow the pressure to release naturally for 10-20 minutes. Then, carefully release any remaining pressure manually.
10
StepOpen the lid and stir the curry until the roux is fully melted and the sauce is smooth and thickened. If the curry is too thick, add a little more beef broth to reach your desired consistency.
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Please Rate
Citlalli Stroman
Jun 30, 2025The natural pressure release is key! It really makes a difference in the texture of the beef.
Prince Koelpin
Jun 14, 2025I've made this recipe multiple times and it always turns out perfect. My family loves it!
Rickie Funk
May 22, 2025I added a splash of red wine vinegar at the end for extra tang and it was amazing!
Oswaldo Brown
May 7, 2025This recipe is a game-changer! The Instant Pot makes the beef so tender and the curry is so flavorful.