Instant Pot Japanese Curry
Posted: 01/02/25
Updated: 01/21/25
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Delicious Japanese curry is even better when you make it in an Instant Pot! This easy dish is filled with chicken thighs, lots of veggies, and an unbelievable sauce that’s a perfect balance of spicy and sweet.
What We Love About This Recipe
- There’s not a lot of hands-on, active cooking with pressure cooker Japanese curry, which makes it a perfect dinner idea when you don’t feel like cooking or just don’t have a ton of time on your hands.
- The overall flavor of this recipe is a little spicy but also a little sweet. Serve it with a side of rice (like our Instant Pot Sushi Rice) to balance out the flavors even more.
Chef’s Tips
- The curry will thicken as it stands, so don’t worry if it seems a little thin or liquidy at first.
- If you’re used to making Indian curry, pay attention to the instruction card below. With Indian curry, the spices are added at the beginning. For Japanese curry, though, you’ll add the curry roux at the end!
- If you have leftover Instant Pot Japanese curry, let it cool completely, then refrigerate it in an airtight container. Leftovers will keep up to 3 days, or you can freeze them for a couple of months instead!
Other Instant Pot Recipes You’ll Love
- Instant Pot Orange Chicken
- Instant Pot Sausage and Peppers
- The Best EVER Instant Pot Black Eyed Peas
- Instant Pot Chickpeas (No Soak!)
- Instant Pot Eggs (Easy-to-Peel, Hard and Soft Boiled)
- Creamy Instant Pot Clam Chowder
- Instant Pot Black Rice (aka Forbidden Rice)
- Instant Pot Quinoa
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For more delicious recipes, visit our sister sites, 40 Aprons and Easy Cheap Recipes.
Instant Pot Japanese Curry
Juicy chicken thighs, lots of veggies, and a delicious sauce are the highlights of this quick and easy Instant Pot recipe!
servings
Ingredients
- 1 ½ tablespoons neutral cooking oil avocado oil, olive oil, etc.
- 1 cup chopped white onion approximately 1 medium onion
- 2 pounds boneless, skinless chicken thighs approximately 8 chicken thighs, cut into bite-sized cubes
- 1 teaspoon minced garlic approximately 2 large cloves
- 1 teaspoon grated fresh ginger
- 2 medium Yukon gold potatoes approximately 3–4 ounces each; peeled, cubed
- 2 medium carrots approximately 2 ounces each; peeled, chopped
- ½ teaspoon salt more or less to taste
- freshly cracked black pepper to taste
- 2 cups low-sodium chicken broth
- 1 cup grated apple approximately 1 small apple; honey crisp, gala, fuji, or Granny Smith
- 1 tablespoon ketchup
- 1 tablespoon honey
- 1 tablespoon low-sodium soy sauce
- 1 3.5-ounce container Japanese curry roux
Equipment
- Instant Pot
- large wooden spoon
Instructions
- Set Instant Pot to Sauté function. Add 1 ½ tablespoons neutral cooking oil to Instant Pot and heat until shimmering.
- When oil is hot, add 1 cup chopped white onion and stir to incorporate. Sauté onion, stirring occasionally, until almost translucent, approximately 5 minutes.
- After sautéing onions, add 2 pounds boneless, skinless chicken thighs, 1 teaspoon minced garlic, and 1 teaspoon grated fresh ginger to Instant Pot. Stir to incorporate, then sauté ingredients until chicken thigh pieces are opaque on all sides.
- Add 2 medium Yukon gold potatoes and 2 medium carrots to Instant Pot. Sauté ingredients, stirring constantly, 2 minutes. After 2 minutes, add ½ teaspoon salt and plenty of freshly cracked black pepper to Instant Pot. Stir to incorporate.
- Add 2 cups low-sodium chicken broth, 1 cup grated apple, 1 tablespoon ketchup, 1 tablespoon honey, and 1 tablespoon low-sodium soy sauce to Instant Pot. Stir until all ingredients are well incorporated, making sure to scrape bottom of insert to loosen any stuck bits of food.
- Break blocks from 1 3.5-ounce container Japanese curry roux into smaller pieces. Place pieces on top of mixture in Instant Pot, but do not stir block pieces into mixture.
- Cancel Sauté function. Secure lid on Instant Pot with valve in Sealing position. Set Instant Pot to Manual High Pressure function with 10 minute cook time. Instant Pot will pressurize, then cook time will begin.
- When 10-minute cook time ends, Natural Release internal pressure 20 minutes. After 20 minutes, Quick Release any remaining pressure.
- Carefully remove lid from Instant Pot. Stir mixture well to incorporate melted roux block pieces into curry.
- Once roux is fully incorporated, portion curry into serving bowls. Serve warm with cooked rice or noodles if desired.
Notes
- Storage: Let any leftover curry cool completely, then transfer it to an airtight container. Refrigerate the leftover curry up to 3 days.
- Reheating: Warm curry on the stovetop over low heat, stirring frequently. Add chicken broth or water as needed to thin sauce – the chilled sauce will likely burn without added liquid.
Nutrition Information
Serving: 1serving | Calories: 560kcal | Protein: 49g | Fat: 21g | Saturated Fat: 7g | Trans Fat: 0.04g | Total Carbs: 41g | Fiber: 5g | Sugar: 15g | Added Sugars: 3g | Net Carbs: 36g | Vitamin C: 18mg | Cholesterol: 215mg | Sodium: 2092mg | Potassium: 1126mg | Calcium: 69mg | Iron: 4mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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