Instant Pot Japanese Curry

Making Japanese curry in the Instant Pot yields tender beef and juicy vegetables coated in a creamy, spicy roux-based sauce.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 422 Calories

Ingredients

• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon soy sauce
• 1 tablespoon ketchup
• 2 medium potatoes, peeled and cubed
• 1 small apple, grated
• 2 carrots, peeled and chopped into 1/2-inch pieces
• 1 (3.5 ounce) container Japanese curry roux
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon salt
• 1.5 tablespoons canola oil
• 1.5 pounds beef, cut into 1/2-inch or 1-inch cubes
• 2.5 cups beef broth

Recipe Instructions

Step 1

Pour beef broth, apple, ketchup, and soy sauce into the pot. Break up curry roux into blocks and place on top of the beef mixture. Do not mix the blocks into the broth.

Step 2

Turn Saute function off. Close and lock the lid. Seal valve. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir broth to incorporate all the curry roux blocks, which should have melted over the top.

Step 4

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil in the pot. Add onion; saute until almost translucent, about 3 minutes. Add beef, garlic, and ginger; saute until beef begins to brown, about 3 minutes more. Mix in potatoes and carrots. Cook, stirring constantly, for 2 minutes. Season with salt and pepper.