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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


  • Instant Pot


  • 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
  • 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


  • 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.


  • 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.


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