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April 13, 2021 Asian

Japanese Curry in the Instant Pot

Japanese curry in the Instant Pot is a fast-but-delicious dinner option for busy evenings when you don’t really feel like cooking. With juicy chicken thighs and lots of veggies, you can serve it on its own or with a side of rice for a total meal.

What Makes This Instant Pot Japanese Curry So Good

  • 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.
  • If you have leftovers, refrigerate them in an airtight container. They’ll be good for 2 to 3 days. You could freeze them in an airtight container, too!

Key Ingredients for Japanese Curry in the Instant Pot

Japanese Curry Roux – Definitely don’t skip this ingredient! The roux thickens up the liquid so it’s not as soup-like. You can use store-bought curry roux (or curry sauce mix) in this recipe if you want, but I actually recommend making your own! My favorite homemade Japanese curry roux is this easy 5-ingredient recipe from Just One Cookbook.

Chicken Thighs – We’re making a Japanese chicken curry here, so we’re using chicken thighs! Chicken thighs are a little fattier than chicken breasts, which means they’re also juicier and more flavorful. They’re typically less expensive, too. If you’d rather use another protein (beef, pork, etc.) or even just chicken breasts instead of thighs, you totally can, but you may need to adjust your cook time.

Japanese Curry in the Instant Pot

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!
  • Adding a little milk gives your mixture an extra creaminess, but it’s totally optional. If you’re dairy free or just don’t want to use it, don’t! You can skip it altogether or try a little coconut milk or coconut cream.

What Do We Mean By Healthy?

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

An angled view of a bowl of Instant Pot Japanese curry

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)

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

A bowl of Instant Pot Japanese curry with a spoon
Print Recipe

Japanese Curry in the Instant Pot

Japanese curry in the Instant Pot is a fast-but-delicious dinner option for busy evenings when you don't really feel like cooking. With juicy chicken thighs and lots of veggies, you can serve it on its own or with a side of rice for a total meal.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Japanese
Keyword: easy dinner, one pot meal, pressure cooker
Servings: 4
Calories: 410kcal
Author: Cheryl Malik

Equipment

  • Instant Pot

Ingredients

  • 2 tablespoons neutral oil avocado oil, extra virgin olive oil, etc.
  • 1 ½ pounds boneless, skinless chicken thighs cut into bite-sized chunks
  • 1 1-inch piece ginger grated
  • 3 cloves garlic minced
  • 1 tablespoon tomato paste
  • 2 carrots sliced
  • 1 onion sliced
  • 2 Yukon gold potatoes cubed
  • 2 cups water
  • 2 cups chicken stock
  • 2 bay leaves
  • ⅓ cup Japanese curry roux see Notes
  • 3 tablespoons milk optional, see Notes
  • salt and pepper to taste
  • vinegar optional, to taste
  • tamari or soy sauce optional, to taste

Instructions

  • Set Instant Pot to Sauté. Once hot, add oil then chicken thighs. Brown chicken thighs on each side, then remove from Instant Pot.
    Chicken thighs in Instant Pot
  • Add ginger and garlic to Instant Pot. Sauté until fragrant, then add tomato paste and mix until combined.
  • Add chicken thighs, carrots, onions, potatoes, water, chicken stock, and bay leaves to Instant Pot. Cover with lid and cook 10 minutes on Manual High Pressure.
    All ingredients for Japanese curry in the Instant Pot
  • When timer is up, Quick Release pressure. Remove bay leaves. Stir in curry roux and milk (optional) until liquid has thickened. Season with salt and pepper to taste. If desired, stir in vinegar and tamari or soy sauce to taste.
    A close up photo of Japanese curry in the Instant Pot with a wooden spoon
  • Divide into portions and serve hot.

Notes

  • The milk adds an extra creaminess to the mixture, but it’s totally optional, so feel free to skip it if you want or need to.
  • Highly recommend using the Japanese Curry Roux recipe from Just One Cookbook for this recipe! It’s super easy to make, with only 5 ingredients.
  • Make it Dairy Free: Skip the milk completely, or use a little coconut milk or coconut cream.
 
Recipe yields approximately 4 servings. Nutritional values shown reflect information for one serving out of 4, not including any optional ingredients or additional sides. Macros may vary slightly based on specific brands or types of ingredients used.
To determine the size of one serving, prepare the recipe as instructed, then weigh the entire recipe when finished. Divide the total weight (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition

Serving: 1serving | Calories: 410kcal | Carbohydrates: 27g | Protein: 39g | Fat: 16g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 393mg | Potassium: 1104mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5225IU | Vitamin C: 22mg | Calcium: 68mg | Iron: 3mg | Net Carbs: 24g

February 25, 2021 Appetizer

Irish Potato Soup

Our Irish potato soup recipe takes a few simple ingredients and turns them a dreamy, creamy bowl of classic comfort food. This hearty soup is easy to make and absolutely perfect for St. Patrick’s Day or any day you just need something warm and comforting.

Angled photo of Irish potato soup topped with bacon, cheddar, and chives

What Makes This Irish Potato Soup Recipe So Good

  • It’s so quick and easy. Sure, it’s a delicious St. Patrick’s Day dish, but you can’t go wrong with this soup on a busy weeknight, especially in the winter!
  • Thanks to the potatoes and milk, it’s naturally thick and creamy. No added thickeners needed! And, since there’s no flour, this recipe is naturally gluten-free!
  • It’s hearty and nutritious! Potatoes, celery, and an onion make up most of this Irish potato soup, with a little broth, salt, pepper, and butter to boost the flavor!

Key Ingredients for Irish Potato Soup

Potatoes – I mean, obviously! You can’t have potato soup without them! Not only are they tasty, but they’re also a great source of vitamin C, potassium, and vitamin B6. Because we’re eventually pureeing the veggies, starchy potatoes like russets work best.

Milk – This gives your Irish potato soup that iconic creamy texture and flavor. If you prefer a richer soup, you can use heavy cream instead of milk.

Irish Potato Soup

Chef’s Tips

  • Refrigerate any leftovers in an airtight container up to 4 days. Reheat them on the stovetop or in the microwave.
  • In the recipe, I mention cooking the potatoes until “fork-tender”. Fork-tender refers to that perfect potato moment when you can easily pierce them with the tines of a fork with very little effort!
  • This method uses an immersion blender or traditional blender to get that perfect soup consistency. If you’re using a traditional blender, BE SURE to read the “Notes” section of the recipe card to avoid disaster!
  • If you want a slow cooker Irish potato soup, you can definitely use this recipe! Toss everything in your Crockpot and let it cook for approximately one hour on high. Once the potatoes are soft, pick up with Step 3 of the instructions below.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Irish potato soup topped with bacon, chives, and shredded cheddar cheese in a white bowl on a table

More Incredible Soup Recipes

  • Chinese Vegetable Soup
  • Keto Egg Drop Soup
  • Vegan Potato Soup
  • Italian Fish Stew
  • Best Ever Tom Kha Gai Soup
  • She Crab Soup

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Irish potato soup topped with bacon, chives, and shredded cheddar cheese in a white bowl on a table
Print Recipe

Irish Potato Soup

Our Irish potato soup recipe takes a few simple ingredients and turns them a dreamy, creamy bowl of classic comfort food. This hearty soup is easy to make and absolutely perfect for St. Patrick's Day or any day you just need something warm and comforting.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Soup
Cuisine: Irish
Keyword: comfort food, st. patrick’s day, winter
Servings: 4 servings
Calories: 338kcal
Author: Cheryl Malik

Equipment

  • Medium pot
  • Immersion blender or traditional blender

Ingredients

  • 2 tablespoons butter unsalted
  • 1 medium onion chopped
  • 2 stalks celery sliced
  • 4 russet potatoes peeled, cut into ½-inch cubes
  • salt to taste
  • pepper to taste
  • 4 cups low-sodium chicken stock or vegetable broth
  • ½ cup milk or heavy cream
  • fresh parsley for garnish
  • bacon optional, crumbled, for topping
  • chives optional, chopped, for topping
  • shredded cheddar cheese optional, for topping

Instructions

  • In a medium pot over medium heat, melt butter, then add onion and celery. Cook approximately 2 minutes.
    Celery and onion in a medium saucepan
  • Add potatoes, salt, pepper, and stock. Bring liquid to a boil, then reduce to a simmer. Cook until potatoes are fork-tender.
    The beginnings of Irish potato soup in a silver saucepan on a wicker placemat
  • Using an immersion blender, blend soup in pot until thick and creamy. Feel free to make the texture completely smooth or leave chunks of potatoes remaining – your choice.
    If using a traditional blender, pour liquid into blender. See Notes for tips regarding hot liquids. Blend until mixture achieves desired consistency, then return liquid to pot.
    Blended Irish potato soup in a blender
  • Stir in milk or heavy cream.
  • Ladle soup into bowls and top with parsley, bacon, chives, and cheddar cheese. Serve hot.

Notes

 
Tips for Blending Hot Soup
  • Hot liquids will expand quickly in a blender, which can push the lid off and create a huge mess (not to mention it could burn you!). Fill the blender no more than halfway. You may have to blend your ingredients in 2 batches.
  • After pouring the liquid into the blender, let it sit a few minutes to cool slightly before blending.
  • Remove the center cap from the blender lid and cover the hole with a dish towel instead.
 
Recipe yields approximately 4 servings. Nutritional values shown reflect the information for 1 serving out of 4. Macros may vary slightly depending on specific brands of ingredients used.
To determine the size of one serving, prepare the recipe as instructed, then weigh the entire finished recipe. Divide the total weight of the recipe (not including the weight of the bowl, pot, or plate the food is in) by 4. Result will be the weight of one serving.

Nutrition

Serving: 1serving | Calories: 338kcal | Carbohydrates: 52g | Protein: 12g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 434mg | Potassium: 1274mg | Fiber: 4g | Sugar: 8g | Vitamin A: 324IU | Vitamin C: 15mg | Calcium: 85mg | Iron: 2mg | Net Carbs: 48g

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Hey y’all!

I'm Cheryl Malik, blogger at 40 Aprons. I started Easy Healthy Recipes to share delicious recipes that are quick, simple, and easy, making it easier than ever to feed your family healthy meals without the fuss! Privacy Policy

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