Instant Pot Japanese Curry

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Juicy chicken thighs, lots of veggies, and a delicious sauce are the highlights of this quick and easy Instant Pot recipe!

Prep: 15

Cook: 20

Total: 35

Recipe makes approximately 4 servings

Equipment Needed

Instant Pot
large wooden spoon

Ingredients Needed

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

Get Recipe Ingredients

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.

Recipe 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 Info (Approximate)