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Instant Pot Japanese Curry Recipe

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4 from 7 reviews

This Instant Pot Japanese Curry recipe features tender beef chuck roast simmered in a rich, savory curry sauce with vegetables like carrots, potatoes, and mushrooms. The use of Japanese curry roux blocks creates a perfectly balanced, deeply flavored curry that is ready in just 30 minutes. Perfect for a hearty and comforting meal served over steamed white rice.

Ingredients

Meat and Seasoning

  • 2 pounds beef chuck roast, fat trimmed and cut into 1-inch cubes
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon olive oil

Vegetables and Flavorings

  • 1 large onion, diced
  • 2 garlic cloves, minced
  • ½ apple (Fiji or similar), peeled, cored, and diced
  • 3 carrots, sliced into ½-inch pieces
  • 6 baby potatoes, cut into 1-inch chunks
  • 6 mushrooms, sliced

Liquids and Sauces

  • 5 cups beef stock
  • 1 tablespoon tomato paste
  • 1 tablespoon soy sauce

Additional

  • 2 (3.2 oz) boxes Japanese curry roux

Instructions

  1. Season the beef: Sprinkle the beef chuck roast cubes evenly with salt and pepper to enhance their flavor before cooking.
  2. Preheat the Instant Pot: Set the Instant Pot to SAUTÉ mode and wait until the display reads 'Hot' to ensure a good sear on the beef.
  3. Sear the beef: Add olive oil to the pot. Working in batches to avoid overcrowding, sear the beef cubes on all sides until browned. Transfer the browned beef to a plate and set aside.
  4. Sauté the onions: Add the diced onion to the pot and cook for 2–3 minutes until softened, adding more oil if necessary. Then press CANCEL to stop the sauté mode.
  5. Add garlic and apple: Stir in minced garlic and diced apple, cooking for about 30 seconds until fragrant to build depth of flavor.
  6. Deglaze the pot: Pour in the beef stock and use a spatula to scrape up any browned bits stuck to the bottom of the pot. Stir in tomato paste and soy sauce to enrich the broth.
  7. Add back the beef: Return the seared beef and any juices collected on the plate to the pot.
  8. Pressure cook beef: Secure the Instant Pot lid and set the valve to SEALING. Pressure cook on HIGH for 18 minutes to tenderize the beef.
  9. Natural pressure release: Allow the pressure to release naturally for 10 minutes, then carefully quick release any remaining pressure.
  10. Add vegetables: Add carrots, potatoes, and mushrooms to the pot. Lock the lid again and pressure cook on HIGH for an additional 4 minutes to cook the vegetables.
  11. Second natural release: Let the pressure naturally release for another 10 minutes before opening the lid.
  12. Incorporate curry roux: Add the Japanese curry roux blocks to the pot and stir until they are fully melted and the sauce thickens, creating a smooth curry gravy.
  13. Adjust seasoning: Taste the curry and add more salt and pepper as needed to suit your preference.
  14. Serve: Spoon the hot Japanese curry over steamed white rice and enjoy a hearty, comforting meal.

Notes

  • You can substitute beef chuck with chicken thighs or pork for different protein variations.
  • For a spicier curry, add a pinch of cayenne pepper or chili powder when adding the curry roux.
  • Leftovers can be refrigerated for up to 3 days and reheat well on stovetop or microwave.
  • If you prefer a thicker curry, let it simmer uncovered for a few minutes after adding the roux to reduce further.

Find it online: https://recipeplenty.com/instant-pot-japanese-curry-recipe/