Dinner is solved on a busy weeknight with this easy yet delicious Pressure Cooker Japanese Curry.
My Instant Pot has been saving me plenty of time on cooking for my family’s dinner. It has so many conveniences, but my favorite part is I am also able to cook up complex dishes like this Pressure Cooker Japanese Curry without having to sacrifice the flavors.
The actual pressure cooking time is only 15 minutes, and you don’t even have to be in the kitchen if you use an electric pressure cooker. I simply add the ingredients in the pot, set up the timer, go out for my kids’ activity, and come home for a fabulous dinner ready to eat. Who’s in?
Watch How to Make Pressure Cooker Japanese Curry
If you love Japanese Curry, then you’ll love this quick and easy Instant Pot pressure cooker recipe. It cooks the curry in just 15 min and tastes fabulous.
Japanese Curry Rice カレーライス
Have you heard of Japanese curry or Curry Rice (Karē Raisu)? If not, it’s best described as mild and thick curry. Even though curry was originally from Southeast Asia, it has become one of the most popular foods in Japan enjoyed by people of all ages.
Japanese curry is always served with steamed rice, and the common ingredients include a variety of proteins (chicken, beef, pork, seafood), potatoes, onions, and carrots.
To make Thai or Indian curry, you would add the curry spices from the very beginning. However, Japanese curry is seasoned with curry roux toward the end of cooking. Until then it’s just a plain soup/stew.
What is Japanese Curry Roux?
As I mentioned earlier, Japanese curry is seasoned with curry roux. Typically made from fat and flour, roux is a type of thickening agents used for thickening soups and sauces.
Most Japanese make curry with a boxed Japanese curry roux like this (picture above). You can find different spice level and various brands of curry roux at Japanese or Asian grocery stores. These days I can even find it in the Asian aisle at American supermarkets.
If you prefer to make curry roux from scratch and have an additional 30 minutes to spare, check out my Homemade Curry Roux recipe. All you need is flour, butter, curry powder, and additional spice.
Personalize the Store-bought Curry with Additional Seasonings
Growing up in Japan, the curry rice was a “fast food” for my family; the food that my mom made ahead of time or previous day when she knew that she couldn’t prepare dinner in time.
I always saw my mom adding grated apple and different condiments to the curry while she was making them. She said, “If you put just the boxed curry roux, your curry will always taste the same. It will not be different from your neighbor’s curry.”
So she taught me two tricks. Use two different brands of curry roux (sometimes mix the spice level, like mild and medium spicy) and use additional seasonings.
My mom and I would use the combination of the following ingredients.
- Chocolate
- Coffee
- Butter
- Yogurt
- Grated apple
- Honey
- Red wine or sake
- Oyster sauce
- Worcestershire Sauce
- Tonkatsu sauce
- Soy sauce (used in this recipe)
- Ketchup (used in this recipe)
Other ingredients that my mom or I haven’t added in our curry include peanut butter, marmalade, and banana (really?!). Do you add any additional flavoring to your Japanese curry?
Making Japanese Curry with Instant Pot
Why did I make Japanese curry with an electric pressure cooker this time? When you cook curry on the stove top, you have to keep stirring and making sure it is cooked at a low temperature after adding the curry roux. If you don’t, the thick curry could burn and your entire pot could be ruined.
With the instant pot (electric pressure cooker), there is no risk of curry being burnt and the texture is just perfect.
Just so you know, my Instant Pot recipes are not sponsored by the company. Although they did send me this Instant Pot to try, I’m sharing my recipes because I am very passionate about this cool gadget that could help you make fantastic meals on weeknights.
To quickly explain, this Instant Pot is a 7-in-1 Multi-Functional Cooker. It can be a rice maker/porridge maker, steamer, sauté/browning, yogurt maker, and warmer, but I mostly use the pressure cooker and occasionally slow cooker function.
Pressure cooking really fits my busy lifestyle. Usually, I decided on a dinner menu a few hours before dinner time, then I quickly put all ingredients in the pot before heading out to kids’ activities in the evening. We come back in an hour, and dinner is ready!
Many of my readers purchased one to make my recipes, so I’m hoping to share more Instant Pot Japanese recipes from time to time.
Other Instant Pot Recipes
Pressure Cooker Pork Belly (Kakuni)
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
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- 3 onions
- 1 ½ carrots
- 3 Yukon gold potatoes (Tip: Russet potatoes would break down too easily)
- 2 cloves garlic
- 1 tsp ginger
- 1 ½ lb boneless skinless chicken thighs (680 g)
- salt (kosher or sea salt; use half if using table salt)
- Freshly ground black pepper
- 1 Tbsp neutral flavor oil (vegetable, canola, etc)
- 3 cups chicken stock/broth (720 ml)
- 1 package Japanese curry roux (8.4 oz, 240 g) (See Notes for homemade curry roux recipe)
- 1 Tbsp ketchup
- 1 Tbsp soy sauce
- Furkujinzuke (red pickled daikon) (for garnish)
Gather all the ingredients.
- Cut the onions into halves and cut the halves into 5 wedges.
- Peel the carrot and cut into bite sizes. I use Japanese cutting technique called “Rangiri”. Cut the carrot diagonally while rotating it a quarter between cuts. This not only results in an attractive shape that is good for stews and simmered dishes, but also gives the pieces bigger surface space to absorb seasonings quicker.
- Peel the potatoes and cut into quarters. Soak in water to remove starch.
- Mince the garlic and grate ginger.
- Cut the meat into bite size pieces (I use Japanese cutting technique “Sogigiri”). Season with kosher salt and freshly ground black pepper.
- Press the “Sauté” button on your Instant Pot and heat 1 Tbsp. vegetable oil.
- When the pot is hot, add the onion, minced garlic and ginger.
- Add the chicken to the pot and coat with oil.
- Add carrot and potato to the pot and mix well.
- Add 3 cups (720 ml) chicken broth and curry roux from one box (8.4 oz, 240 g). I use ½ package mild and ½ package medium spicy. Use spatula to push down some ingredients but keep the curry roux blocks on top (no mixing). If you use homemade roux, add it after pressure cooking is done. Homemade roux is more runny and it goes to the bottom of pot easily and can burn while cooking.
- Cover and lock the lid. Make sure the steam release handle points at “sealing” and not “venting”. Press the “Keep Warm/Cancel” button on the Instant Pot to stop sauté. Press the “meat/Stew” button to switch to the pressure cooking mode. Press “minus” button to change the cooking time to 15 minutes.
- If you’re using a stove-top pressure cooker, you won’t have the buttons to press. Just cook on high heat until high pressure is reached. Then reduce the heat to low but maintain high pressure for about 15 minutes.
- When it is finished cooking, the Instant Pot will switch automatically to a “Keep Warm” mode. Slide the steam release handle to the "Venting" position to let out steam until the float valve drops down, OR let the pressure release naturally (takes about 15 mins).
- Unlock the lid and add 1 Tbsp ketchup and 1 Tbsp soy sauce (if you use homemade curry, add it before ketchup and soy sauce. Change to saute mode for additional 5 minutes until homemade curry roux blends well). Mix well and make sure all the curry roux has been dissolved. Transfer to a serving dish. Garnish with Fukujinzuke (red daikon pickles).
Japanese curry roux: Here is my homemade recipe.
Equipment you will need:
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
Hi Nami!
The second dish I used my Instant Pot for was Japanese beef curry, the day after your anko! I did everything except the roux so it took a bit longer but look forward to trying your method.
Sometimes when I cook curry stovetop I add coconut milk as well as water. I think it’s “lick the plate clean” good. =)
Hi Rumi! Awesome! We think alike. 🙂 I actually tried both with roux and without roux. I was happy to find out that we could add roux prior to pressure cooking! It’s one less hassle to make sure to dissolve each cube. Pressure cooker dissolved all the pieces and I had to just mix it after I opened the lid. It doesn’t even burn on the bottom because the roux is on the top most of the cooking time, I think. Coconut milk is so delicious. I haven’t used it to make “Japanese” curry. I’ll definitely give it a try!
I love your Japanese curry recipe and being able to make it in 15 minutes in a pressure cooker is a very compelling reason for me to get one! Great recipe!
Hi Monica! It is! I love cooking meat and soup/stew dishes in my pressure cooker. It just fits my lifestyle where I do cooking sort of last minute… 😀 Thank you so much for reading this post! 🙂
Does the bottom burn at all? The manual says not to cook sauces or stews with a thick consistency. I’ve never done curry in the pressure cooker because of that.
Or is that just precautionary and most sauces of curry consistency are fine?
Hi Nicci! No, not at all!!! This is the great part. I tried both adding roux before and after pressure cooking, and both worked just fine. As long as you don’t drop the roux to the bottom of the soup/ingredients, you’ll be fine. You see my curry roux floating on top when I close the lid? That’s how I leave it before pressure cooking. When you open the lid, cubes are gone, and you just have to mix it so curry roux is evenly spread out. 🙂
I think, it’s probably not good idea if the roux is already thicken. But with this method, the curry won’t get thicken until pretty last minute of 15 minutes, so it’s really fine.
Hope you give it a try!
I’ve made this multiple times and got the burn sign today, twice. I ended up having to switch to stovetop to finish it. I think I didn’t deglaze well after sauteing and then when I tried to salvage it the first time I made it worse because the curry blocks ended up getting mixed in. Lesson learned!
Hi Shawna! Yes, you cannot mix the roux – (it’s important so I mentioned in the recipe with bold text at step 11). Alternatively, you can add the roux later after pressure cooking is done. However, the hard cubes of the roux is harder to mix in without breaking potatoes, so I suggest to place the cubes of roux on top and let it dissolve naturally (it won’t reach to the bottom). 🙂
I am vegetarian, so I was wondering what I could use instead of chicken. I know that people like the combination curry with chicken, so I was wondering whether there is a great vegetarian alternative.
Hi Joy! I’m always happy with all kinds of vegetables in the curry. I’d put kabocha, eggplant, okra and zucchini… anything, really! I guess you could add tofu too, but if you do, you’ll have to add it at the end, just to heat up. So tofu won’t be crumbled. Hope this helps!
Yay thanks Nami, I got an instant pot very similar to yours for Christmas after watching you use it on previous videos. Can’t say I’ve used it much but I will definitely be giving this a try.
I would love more one pot videos.
Xx
Hi Linda! Yay for Instant Pot! 🙂 Don’t worry, you’ll have more chances to use it in the future! Hope you like this recipe! And yes, hoping to add more Japanese Instant Pot recipes in the future!
Hi Nami,
I recently bought the IP, but have only made rice with it. When you use the IP to make curry or other recipes, do you use a rice cooker to make rice? I was hoping I could get away from buying another household appliance.
By the way, the combination of condiments you use for curry are quite unique! I’ve only used coconut milk so far. ^_^
Hi Candice! How did the rice come out using an instant pot? I have never cooked rice before because I usually cook the main dish in the instant pot, so I still need to use my rice cooker to make rice. 🙂 If you don’t want to purchase a rice cooker, here’s what you can do. You make extra rice, immediately after it’s done cooking (while it is still have nice texture of rice), you transfer to an individual (or 2 servings, depends on your household needs) glass container which has a lid. You immediately cover the lid to keep the moisture. When it’s cool down, you store in the freezer. You use your instant pot to cook main dish, and defrost the rice with your microwave (for individual portion, 2 to 2.5 minutes with 1400W). Steamed rice that was frozen is equally delicious than freshly made. Never keep your cooked rice in your fridge. It’ll be dry (great for fried rice though). Hope this trick will be helpful. I freeze rice all the time. 🙂
Hi Nami,
Thank your for the rice tip and your response to my question. It feels like F-O-R-E-V-E-R since I talked to you. =P
The rice actually came out fine using the IP. I honestly can’t tell the difference between using an IP or rice cooker. I do know my mom’s not a big fan of the IP to cook rice because she says cleaning the IP is a pain. She says there’s a lot more to wash versus a regular rice cooker.
Hi Candice! It’s good to talk to you! 🙂 Thanks for letting me know about rice cooked in IP. I think because it’s stainless steel, rice tends to stick on the bottom, which is why I don’t want to use it… =P I think rice cooker does an excellent job with timer and everything, and I can’t live without it…and I use it everyday! 😀
Hi Nami,
You’re correct about the rice sticking to the bottom of the IP. I completely forgot. In any case, I may have to invest in a new rice cooker soon. =)
I don’t have a pressure cooker, and keep thinking I should get one. Love that you can prepare a curry in such a short time! This looks excellent — thanks.
I”m no food expert, but I remember hearing that Japanese curry was introduced through English cooking/recipes. There is no resemblance between Japanese curry and it’s precursors from India and SE Asia, but there is a similarity with the curry served at the western-style restaurants in the Meiji period which is where it probably started from–like ハヤシライス.
BTW: I’m glad to have found your site. I was looking for カステラ and came across your J1CB.
Hi Leo! The way Japanese make curry is the same way as English method as we make it with “curry powder” and that’s how we learned from England back then! So happy to hear you found my blog from Castella recipe. 🙂 Welcome!!
That’s a very nice story about your mum and you. I often like to be imaginative with curry as well because (of the same reasons that you said) it’s pretty boring without any unique texture to the taste. The addition of other to curry has always made it more different. Although not restricted to Japanese Curry I have made curry containing (just to name a few, to give you more ideas to your list 😉 ):
Canned peaches in own juice
Braebun/Cox apples with coconut cream
Banana with yogurt
Blueberries – the best one ever I guarantee!
I want to improve a tomato curry that I once made so the flavoring is right. Making a curry with peanut butter is also on my list for April! There are also other ideas I want to trial (the list is fairly long) as I’m confident that with the right combination of ingredients to the curry they would work as well!
I have seen a few videos of you using the instant pot, and I’m likened to that tool in the way you use it and how you tell it has helped with your busy life! My life has become since the start of this year more busy than ever (right now I haven’t really been home for almost 5 weeks for work and haven’t had much time to cook unfortunately), and seeing that my life may get busy even when I should be at my home city where I work I should consider getting such a pot at some stage. Currently I can still manage to cook a meal regularly, and when not I make extra more for leftovers to take with me.
I heard the audio on the video. It really adds color to the filming and even extra stimulus to get someone cooking! At least I think so! The audio quality was also decent. I only noticed that neither on your post or your YouTube video you mentioned what audio equipment you (and your husband) used. Could I ask what audio recording equipment you used?
ありがとうございます！
HI Leo! I LOVE your experiment with secret ingredients! Wow how creative you are! If I eat your curry, I wouldn’t be able to tell what your secret ingredient would be. 🙂
Instant Pot is so awesome. It was given by the company so I actually didn’t choose on my own, but I’m glad I received it. I didn’t have a slow cooker or pressure cooker, so having both in one gadget really saved a space in my kitchen! And I’m totally hooked on pressure cooker… so easy to make meat dishes!
Thank you so much for your feedback on my audio for the video! Oops I forgot to put the link in the youtube description box…
This is the one we use: http://amzn.to/1Tmi58m
Nice recorder – I know that the company Rode makes good audio recording devices so you definitely have a good one in operation!
Thank you for the details of your experience with the Instant Pot! I will keep it in mind when I should purchase one, and to begin with I’ll try out some of your recipes beforehand to get a feel of your experience with the Pot 😉
Also thank you for your kind words! 😀
Once I should start an own blog – currently I’m still learning about how I may run and operate a personal webpage in the future parallel to my life now – I hope that everyone can enjoy some of my recipes like many people love your recipes!
Hi Leo! Let me know when you start your blog! 🙂
Hi Nami
I purchased the Instant Pot because I saw you using it. It’s a great pot. I tried your Instant Pot Curry Chicken recipe and I have to tell you that it was delicious. The only thing that I need to change next time is to use 2lbs of chicken and cut the pieces larger. There was so much sauce left. Other than that, I appreciate you sharing your recipes. Thank you.
Dennis
Hi Dennis! Aww thanks for trying this recipe! Instant Pot is great, and it really helps my lifestyle as I tend to be busy in the evening with the kids being with me. Did you increase the amount of liquid or maybe other ingredients? I don’t remember having so much sauce left… but maybe we pour more sauce over the rice. As long as the chicken will be submerged in water (required amount), it should work just fine. So happy you liked it! Thank you so much for your feedback!
I just got on your website by pinterest and… WOW… this is amazing!!
I really would like to try and cook everything ^^
Japanese curry is one of the dishes I’m use to cook but I’ve never tried to do my own curry roux. I can’t wait to do it!
Thank you so much for sharing all those recipes
Hi Audrey! So happy to hear you came from Pinterest! Pinterest is usually filled with western food, so I am always excited to hear someone click my recipe on PInterest. 🙂
It’s fun making own curry – you can make it as you like, and it’s preservative and all that stuff free. 🙂 Thank you for your kind words and hope you enjoy making Japanese food!
Hi Nami,
Love this recipe! I’ve tried it few weeks ago and we all love it at home. Tonight’s dinner I would like to use beef instead of chicken. How long shall I cook it for using the Meat/Stew function?
Thanks!
Sheena
Hi Sheena! Thank you for trying this recipe! I’m so happy to hear everyone enjoyed it. I’m so sorry I couldn’t respond to your question fast enough (dinner time is passed…). 10-15 mins is good if it’s a cube shape. 🙂
I made this today with gluten free roux I threw together last night with your roux recipe. It turned out fantastic and both my parents are in love and want me to make it regularly. I was so excited to see that you used an Instant Pot. We have the same exact one and it makes cooking dishes very easy for our household. I look forward to making more of your recipes!
Hi Corinne! I’m so happy to hear that and thank you so much for letting me know that GF roux works!! Yes, I love my Instant Pot and try to share more recipes using it (but not just IP as many don’t have it… 🙂 ). Thank you for following my blog! xo
Why does this recipe differ from your other curry recipe not in a pressure cooker?
Hi Jessica! I have several curry recipes on my site and every one of them is different. I cook slightly differently based on ingredients or cooking method. 🙂 For example, this pressure cooker recipe requires much less liquid as pressure cooker trap steam inside and won’t evaporate. 🙂
https://www.justonecookbook.com/?s=curry
Ohhhh. I love the simple chicken curry recipe with Apple and honey – will that work in the pressure cooker too?
Hi Jessica! Sorry about my late response. It’ll work, but you’ll need to test how much liquid and curry roux is necessary for pressure cooking. 🙂
Thanks, Nami!
Hi Nami!
I’m raised in the Philippines, lived in Japan for 8 years and recently moved to San Diego California. I bought my instant pot 2 mos ago but have not tried to use it in cooking Japanese dishes! So thank you for this. My fiancee absolutely loves Japanese Curry. I have a few questions for this recipe.
Id like to add grated apple. When do you think is the best time to do that following this recipe?
Also, is it necessary to use both chicken stock and store bought roux? Whenever I cook Curry (stovetop) I only use water when using store bought roux. I accidentally used chicken stock one time and it turned out really salty.
Yoroshiku onegaishimasu.
Mela 🙂
Hi Mela! I hope your fiance will enjoy this recipe! Here are my answers to your question.
1) You always add toward the end, so after pressure cooking, you can add in. 🙂
2) Nope! I have homemade roux recipe here (https://www.justonecookbook.com/how_to/how-to-make-curry-roux/). I don’t make chicken stock (as I mostly use dashi and rarely use chicken broth). You can use water instead as it has lots of flavors. The chicken stock that I use is from Trader Joe’s and it’s not salty like some of chicken stocks in a can or some other brands. However, feel free to use water instead. 🙂
Hope you enjoy!
Hi Nami,
Thanks for the recipe. My curry turned out melt-in-your mouth good. I’ve made it before but only on a stove top where I left the pot simmering until the curry thickened.
Unfortunately, the one issue I had with making this in the IP was that the curry did not thicken at all. What might I have done wrong? Any suggestions to thicken the gravy?
Thanks.
Suchitra
Hi Suchitra! Thanks so much for trying this recipe! Remember, pressure cooker traps the steam/liquid, so no liquid will evaporate while cooking. Therefore, the liquid amount provided in this recipe was tested and measured correctly so it won’t be “loose curry”.
However, this changes if you adapt the amount of vegetables or type of vegetables as some may contain more moisture. If you make the curry exactly the same way you made today (with same ingredients), reduce the stock next time. You can always add the liquid later on if the curry is thick. BUT if you reduce the amount of liquid significantly, add the curry roux later on so the roux doesn’t stick to the bottom of the pot and burn. When it has enough liquid and roux stays float, it won’t happen. 🙂
Hope this helps!
Hi Nami, I’m from Singapore but am living in Stuttgart, Germany. I LOVE your blog. I’ve tried so many of your recipes and they have become staples in our home. My son’s comfort food is your Chawanmushi with rice! When he’s not feeling well, that’s what he wants to eat. So thank you, from a grateful mum 🙂
I have one question about your curry recipe. Can it be made in a slow cooker?
Hi May! Thank you so much for your kind words and I’m happy to hear you like my recipes! Haha your son is so cute that he likes chawanmushi – it’s definitely comforting and soft on stomach. 🙂
Sure you can do that. I have never done it, but you will need to adjust the liquid amount as pressure cooker traps steam while cooking, slow cooker doesn’t. So you have to put more liquid in it. Please test the amount. And in the beginning please put the roux toward the end so it doesn’t get burnt. 🙂
I just made this (was my first time using the Instant Pot) and it came out amazing! I can’t believe how easy and fast it was! Arigatou! 🙂
Hi Eileen! I’m so happy to hear you liked this recipe! Thanks so much for your kind feedback. I’ll be posting more instant pot recipes this fall and winter!
Thank you so much for posting this recipe! I made it in my Instant Pot tonight and it is SO delicious!
Hi Christa! So happy to hear you liked this recipe! Thank you for your kind feedback. 🙂
Aloha Nami!
I have to say that your recipes got me interested in the IP, and I finally picked one up when the DUO was an Amazon Prime Day deal.
I have one question on this recipe. I want to make it beef curry instead of chicken. Would it be better to use beef stock in place of the chicken stock?
Thank you again for introducing this great cooking device!
Mahalo!
Sean
Aloha Sean! I apologize for my late response. Awesome! I’m so happy you got an IP! I’ll be sharing more IP recipes toward fall/winter. 🙂
Yes, use beef stock instead of chicken. Hope you enjoy the recipe!
If you are doing the homemade curry roux do you add one full recipe in place of the blocks?
Thank you for the delicious looking recipe!
Hi Chrystalyn! Homamde curry is for 4 cups of liquid, and I use 3 cups here. I think it’ll be okay. If it’s too thick, add more stock/water. 🙂 Hope you enjoy!
Can you double the recipe if I’m using a 6 quart instant pot
Hi May! As you see in my picture, my curry is way below “Max” line of Instant Pot. So I think you can do 1.5 times, but not too sure about 2 x…. Just to be safe! 🙂
Hi Nami,
I love your recipes and I bought an IP and love it. I just made this tonight and it was delicious. I want to know if I can double the recipe? I have a 6 quart IP.
Thanks!
May
Hi May! Sorry for my late response. I’ve responded to you (since same email) above. I suggested 1.5 times, as doubling can be pretty close to max level. 🙂 I’m so happy you tried this recipe and enjoyed it. Thank you for your kind feedback!
Hi Nami
First I enjoy reading your recipes.
I am going to make the Pressure Cooker Japanese Curry on Wednesday, but thought I’d prepare the roux today. The recipe calls for 8.4ozs (240g)of the curry roux, I just made the curry roux and the home made curry roux recipe only makes just over 2 ozs (60g). The curry roux recipe says it is good for 4 cups of liquid and the Japanese Curry recipe only calls for 3 cups chicken stock. So my question is do I need the 240g curry roux or will the 60g be enough?
Hi Sylvia! Thank you so much for reading my blog! Sorry for my late response. The homemade roux is for 4 cups of liquid. The store-bought roux and homemade roux are different, so don’t worry about the weight of roux. It should work for 4 cups of liquid. Once you cook, the sauce evaporates some liquid and you can work on consistency little bit too. Hope you enjoy the recipe!
Dear Nami,
I LOVE YOUR SITE! I stumbled into your place while looking for information on instant pot.
Do you happen to know if instant pot can be operated in Japan? I am living in Japan by the way.
Hi Julia! Aww thank you!!! I’m so happy to hear you like my site. I saw Japanese Amazon is selling an instant pot (for 30,000 yen!). We should be able to use American products in Japan (but not vice versa due to wattage). 🙂
I used just the curry box roux by itself until I heard on an anime about using cola. We now use root beer and everyone thinks its 10 times better with it 🙂 although when they seem me adding it it freaks the out a little.
Hi Julia! Haha! Ok, that’s going to be my new addition! Thank you for sharing it with me and other JOC readers! 🙂
I made this recipe tonight and it was amazing!! My mom always went straight by the recipe on the back of the box, never varying, so as an adult I’ve tried only slight variations (like using sweet potato instead of white potato) but never veering too far. I love what your mom taught you, to improvise a bit and add some variation. I tried soy sauce and ketchup and it was great. And I love how easy it was in the instant pot! Thanks so much!
Hi Miyuki! I’m so happy to hear you liked this recipe. Thank you for trying out and writing your kind feedback here. 🙂
Try adding other ingredients to see which one is a must ingredient for your homemade curry. 🙂 Thank you again! xo
Thank you for this recipe! I haven’t tried it yet, but since I just got an Instant Pot this year I’m always looking for new recipes – and this looks amazing. I used to make Japanese curry (with Golden Curry roux) often in college, but I haven’t had it since I had to start eating gluten free. I feel sad every time I pass it in the grocery store!
However I’m pretty sure I can adapt your curry roux recipe to work with gluten-free flour. (For some reason I never considered making it from scratch before.) I’m so excited!
Hi Josie! Someone left the comment in the roux post or maybe I received email that GF flour worked. Hope it’ll work for you too! 🙂 Enjoy your instant pot!
This was so good! Thanks for the recipe!
Thank you for your kind feedback, Tiffany! 🙂
Hello!Can you sub water for chicken stock, will it still have enough flavor?
Hi Susan! You can, as Japanese curry roux box says you can use water. I’d say “enough” flavor but if you prefer rich flavor, I recommend chicken broth. 🙂
Hey Nami,
I made this curry, without pressure cooker. (because I don’t have one :p)
This was the first time I ever made a Curry, (not the first time I ate it) And it was probably the best curry I have ever eaten. Although I have to admit that I forgot step 14.
Thank you for sharing this recipe, I loved it and I will definitely make it again.
-Hugo
Hi Hugo! I’m so happy to hear you tried this recipe. I have other curry recipes that does not use a pressure cooker (in case you didn’t know). 🙂 Thank you very much for writing kind feedback. I really appreciate it!
I can’t wait to try this! If I use your homemade curry roux, should I use the full amount that’s in your recipe instead of the 1 box of store bought curry roux to make this? Thank you!
Hi B! The homemade curry roux is for 4 cups of liquid (to dilute). This pressure cooker recipe requires only 3 cups, so you should keep some of homemade curry on the side (don’t use all of it) and add if more curry roux is necessary. 🙂
I have a slow cooker, but no pressure cooker. Is there a way to adjust this recipe to be used in a slow cooker? Thanks!
Hi Cynthia! I think you can use it the same way as pressure cooker. I haven’t done it, but should work. Let me know if you try it. 🙂
I made this tonight, following your directions very closely. My husband LOVED it. He prefers the hot curry roux so that is what I used, and as he was finishing his serving, beads of sweat were gathered on his brow. Even though it made him sweat, he thought it was excellent. He said his Japanese mother (deceased for almost 20 years) would have been proud. Thank you for sharing this recipe!
Hi Sarah! Yay!!! So happy to hear that. You can also try medium hot + hot combination too. I always mix mild + medium hot. I’m really happy to hear that you are cooking Japanese food! Next time, try making Baked Chicken Katsu or Tonkatsu and enjoy it with curry. We call it Katsu Curry. 🙂
Baked Katsu: https://www.justonecookbook.com/baked-tonkatsu/
Katsu Curry: https://www.justonecookbook.com/katsu-curry/
I have tried to make Japanese curry in the slow cooker before but it didn’t turn out very well. I made this recipe tonight in the instant pot and it was perfect! My kids were very excited as they haven’t had it since our last trip to Japan. I am in Australia and can get Golden Curry at most supermarkets so it made a very easy dinner. Thank you!
Hi Tammy! I’m glad this recipe worked out well for you! Thank you so much for your kind feedback. Glad your family enjoyed this recipe! Yay! 🙂
I tried this recipe tonight to break in my Instant Pot and it didn’t come out the way I hoped. I made the roux myself and I think that was the problem. It just came out like a mild curry soup. I’m going to try again with the Japanese pre-made curry roux.
Hi Natalia! Have you used my curry roux recipe (https://www.justonecookbook.com/how_to/how-to-make-curry-roux/)? Someone left the comment here or other social media that they used my curry roux recipe and this recipe together and it worked. I assume the amount of your water was more than necessary for the amount of curry roux you used (or the roux wasn’t enough). Hope you can work it out next time. But thanks so much for trying this recipe to break in your brand new IP! Hope you enjoy using it! 🙂
Thanks for the recipe! I will be trying this for dinner tomorrow! I just have a few questions.
1. I saw your stovetop version on this chicken Japanese curry recipe and saw that you added grated apple and honey to it. Can I add it to this recipe? And if yes, when should I add it?
2. I thought that store bought boxed Japanese curry blocks are not supposed to be heated too much? Can I mix it in after the pressure cooking is done?
Thanks!
Hi Cherry! Here are my answers:
1) I mentioned in the post, but yes, you can add “additional ingredients” of your choice. And add at the end.
2) The ONLY reason you add the roux at the end is that the roux is thick and it can end up at the bottom of the pot. You can definitely add it after pressure cooking. I’ve tried both method, and if you “place” the roux on top of ingredients (without mixing) and start pressure cooking, it melts very nicely by the time you open the lid after pressure cooking. It’s up to you, it works as long as you don’t mix up. 🙂
Thank you so much for this recipe! I followed it pretty much to the letter, including the red pickled daikon on the side. I already had most of the ingredients on hand since we’ve made curry before, but on the stovetop. I love how easy and fast this was. I did use red potatoes instead of Yukon. I’ll definitely be making this again!
Hi Lorraine! I’m so glad to hear you enjoyed this recipe. Thank you for your kind feedback. Red potatoes are fine, it’s good! Thanks for trying this recipe! xo
Made this last night, delicious! Thanks for the recipe!
Hi Michael! So happy to hear you enjoyed this recipe! Thank you for your kind feedback! 🙂
Would I use the entire homemade roux for the curry recipe? Thanks!
Hi Linda! That homemade roux is for 4 cups of liquid, and this recipe use 3 cups (as it doesn’t evaporate liquid as much in pressure cooker). And if you’re using homemade roux, I recommend adding the roux AFTER pressure cooking as the roux is thick and it might run down to the bottom of the pot quicker than cubed roux. You don’t want to burn the curry while pressure cooking. So start with 3/4 of homemade curry, and to make it thicker, feel free to add more roux. Curry tends to be thinner on day 1, but second day gets thicken (and you can dilute with water or chicken stock when that happens). Hope this helps!
Hi Nami,
I’m interested in making this using your ‘home-made curry roux’ recipe.
My question is, how much of the home-made curry roux do I add?
Regards
Hi Dave! That homemade roux is for 4 cups of liquid, and this recipe use 3 cups (as it doesn’t evaporate liquid as much in pressure cooker). And if you’re using homemade roux, I recommend adding the roux AFTER pressure cooking as the roux is thick and it might run down to the bottom of the pot quicker than cubed roux. You don’t want to burn the curry while pressure cooking. So start with 3/4 of homemade curry, and to make it thicker, feel free to add more roux. Curry tends to be thinner on day 1, but second day gets thicken (and you can dilute with water or chicken stock when that happens). Hope this helps!
Nami-san,
Wakatta
Arigatō gozaimashita
Do you ever freeze your Japanese curry recipe? I’d like to know if it’s a good recipe for batch cooking. Thanks
Hi Christina! Yes I do all the time! For freezing, I recommend removing potatoes as it changes texture. It’s awesome for batch cooking. I make curry udon with leftover too.
I just made this with the home made roux and I tastes so good. It came out a lot lighter in colour than the picture and I ended up adding an extra teaspoon of flour at the end to make it a touch thicker. The carrot and potatoe was very soft. I used a stove top pressure cooker so maybe I’ll only cook it for 11-12mins. Thanks for the recipe! This will go into my rotation 🙂
Hi Ana! I’m so glad to hear you enjoyed this recipe! Thank you for your kind feedback. 🙂
Hello Nami!
I am going to make this today! I’m new to the Instant Pot. After it is done, how long can you leave it “warming”? Is that the best option if I am leaving the house for about an hour, then want my family to eat it right away when we get home?
Thanks!
Hiroko
Hi Hiroko! I’m so sorry for my late response… You can keep it warm for a couple of hours. I do the same: I prepare the food, go out with the kids, and come back for dinner. Just make sure to cool completely before storing the leftover. 🙂
How much of the home made curry roux do you add?
Hi Kathy! The homemade curry roux is for 4 cups liquid. This recipe requires 3 cups so you may not need to use all the homemade curry. Use most of it – and depends on the thickness you prefer, you can add more after pressure cooking is done. Hope this helps and enjoy the Japanese curry. 🙂
My daughter loves this recipe! (and me too 😉 ).
Last time, as additional “secret” ingredient, I used TJ Umami paste… it was pretty good!
https://www.bonappetit.com/story/ways-to-use-trader-joes-umami-paste
Hi Barbara! Thank you for trying this recipe! Good to hear, I have been wondering about the product but haven’t purchased yet. I’m going to grab one next time. 😀
Would the curry taste weird if I use dashi stock as opposed to chicken stock?
Hi Jos! Nope, I do that too, to make wafu (Japanese style) curry. My Curry Udon is with dashi too. 🙂
Can I use a slow cooker for this?
Hi Karina! Sure you can convert this into slow cooker if you like. 🙂
Hi Nami! I wanted to ask, are there really 3 onions in there? It seems like a lot, and I noticed in the step-by-step part you only mention one onion. Are we cutting and putting in all 3? Maybe it’s not as much as it seems, since it’s for a whole package of curry roux. I’ve never made a whole package at once. I just wanted to double check.
Hi Lion! Yes! Onions are so important to make good curry, and I think Japanese curry roux box also says 3 onions (in Japanese package – in English I think it was listed as lbs). It’s pretty common to add 3.
Sorry about the mistake in my instruction. I forgot to add plural “s” for “cut the onion” part. I’m still not used to adding plural in English (we don’t have this concept in Japanese). I have fixed the recipe.
Thank you for asking!
I can’t remember which recipe page you posted your idea on, to use one “mild” box and one “medium hot” box together to make the best “heat level” of curry. Anyway, I just wanted to say… you are a genius! It is perfect. I don’t like spicy food, so if I use the “medium hot” kind, I can eat it, but it’s just a bit more spicy than I would want, but I find the “mild” version of “Golden Curry” is a bit bland in fact when made alone. Mixing them is the best! Thank you!
Hi Lion! I forgot which one of my recipes but should be the recent one because we as a family can FINALLY do 1/2 mild + 1.2 medium hot. Half and half was my mother’s “genius” idea and that’s what she taught me, but my kids could only tolerate for mild for many years! LOL. Glad you found the perfect spice level!
Hi Nami! I did this with my pressure cooker & it was delicious! Just wondering if I can do this pressure cooker method with beef? Thanks!
Sure you can do it with beef too. Thanks for trying this recipe. I’m so happy you enjoyed it! 🙂
this was amazing!!!!! Thank you for sharing. Such an easy way to make Japanese Curry. It turned out perfect!
Hi Sarah! Thank you for your kind feedback. I’m so happy you enjoyed the curry. 😀
I just bought a 6qt instant pot and am looking for ideas for a good dish to feed a lot of people on a cabin trip, and may break in the IP with this recipe! Your recipe says it serves 4, could it be doubled in the one pot or would you have to make two batches?
Hi Cecilia! I actually changed the yield to 6 instead of 4. Originally I was thinking that American serving would be big, so to be on the safe side, I kept 4. But that could be a lot of leftover for regular (Asian) size, for example. So I’d say 6-8. With 6 QT, I don’t think you have space for double this recipe, but there is some space left in the pot for maybe 1.5 x the recipe. So that will be for 9-10.
Hey, my girlfriend and I tried this recipe tonight and ended up getting a BURN code on the instantpot.
We had followed it step by step but think it may be because it took us too much time to add the individual ingredients. We prepped it all before starting the cooking process but curious if it was because the onions sat on the bottom too long.
This was our first time using the instantpot and still need to become more familiar with it.
Have you experienced this and any ideas how to avoid this in the future?
Hi Wesley! Thank you for trying this recipe! I’ve received so many feedback on this recipe since I published, but I actually never received feedback on “burn code” until I received yours. Funny part is that before publishing this post, I was actually worried that some people may “mix” the roux accidentally if they don’t read my instruction carefully (just put the roux on top, no mixing). However, no one had burning problem so far despite my concern. Therefore, like you said, it might be because you took a longer time to put ingredients in before adding liquid – this will definitely burn the bottom. Once liquid is in, the food won’t burn (unless all water evaporates). Hope this helps.
your photo shows beef curry and yet you are using chicken in the recipe.. Do you use beef stock for the beef curry?
Hi Heather! Which photo? Above four Japanese curry pictures are all chicken curry, not beef. And for my Beef Curry recipe (https://www.justonecookbook.com/japanese-beef-curry/), yes I used beef broth.
The first time I tried it, the curry came out fine. However, the last two times I made it, the instant pot said “burn” and the bottom of the pot was burned. Do you know why it is burning and sticking to the bottom of the pot?
Hi Denny! On your second and third try, did you “mix” the roux? You have to keep it on top of ingredients so that it won’t go all the way down (mentioned in Step 11). I just make the sentences BOLD so it won’t be missed. 🙂
I made this tonight using the homemade roux recipe. I used beef instead of chicken and added a small grated apple. It was so delicious!! Thank you!!!
Hi Taryn! So happy to hear that you enjoyed this recipe. Thank you for trying it and for your kind feedback. 🙂
I really like your recipes and photos. I am not a good cook. but I can easily to understand your cooking step by step. thanks for your sharing and teaching
Hi Natalie! You’re very welcome. I think cooking more often (practice) helps to improve how you do in the kitchen. More chopping, more stir frying… you see the difference when you make a mistake and succeed. I’m glad my recipes are helpful. Thank you for your kind words!
Nice video thanks 2 questions Ketchup can I use tomato paste and a pinch of sugar instead and also is the soy sauce necessary as I’m thinking the store bought curry roux already has a lot of sodium thanks Iain
HI Lain! Thank you! Sure, you can give it a try. It’s a small amount that doesn’t make a HUGE difference – it’s supposed to be slight complexity. 🙂
Hi Nami, I’ve made this twice already in the instant pot, it’s super easy, super quick, my husband loves it too. I’ve made the other curry recipe from your site with the grated apple a dozen times. But will only make that when I plan to be home for a longer period. The instant pot version is a quick easy weeknight dinner that take very little effort. Thanks for sharing this amazing instant pot recipe, please keep them coming!
Hi Pauline! I’m truly happy to hear you enjoy this recipe. Thank you for your kind feedback! We just filmed one Instant Pot recipe… hope to share it this month. 🙂
Hi, If we use the homemade roux, do we put the whole batch in the recipe? Many thanks.
Hi Sylvie! Yes you use the whole batch – the curry roux is for a curry recipe that requires 4 cups liquid. But each person has different consistency, so either you can make double portion just in case, or try not to exceed more than 4 cups liquid (or reduce water if you use vegetables that have high water content). 🙂
Where do you get Furkujinzuke? The link you posted doesn’t work anymore
Hi Jim! I see, here’s a canned version on Amazon: https://amzn.to/2BglEKB
Hi Nami!
I Finally got my instant pot and used this for my first recipe . I am in Alaska and today was a cold wet day so I thought curry would hit the spot and it did! i normally just follow the directions on the box but the extra steps with the potatoes really makes a difference! I did swap out ketchup for butter just because I realized when I started that I didn’t have it (used same amount). Will defiantly make this again soon!
Hi Nicole! I’m so happy to hear you enjoyed this recipe! Hope you can make some variations with different condiments. 🙂 Thank you for your kind feedback. xo
This was seriously so good. As good as my favorite Japanese restaurant. I used the Vermont Curry brand (which is made in japan and I don’t get the name lol)
Hi Jill! I’m glad you enjoyed this dish! So, the “Vermont” curry was named based on the apple cider vinegar + honey remedy that’s known in Vermont. Vermont curry promotes their curry with the apple and honey. Still funny reason, though!
Thank you for your awesome recipes!!
If I wanted to do beef instead for this recipe, may I ask what kind of changes you would implement?
Thanks!
Sorry, I just read the rest of the comments above, and I think I got my answers 🙂 Thanks again for the awesome recipes!
Hope you enjoy this recipe, John! Let me know if you have any questions. I’ll be happy to answer. 🙂
Waiting for my curry to finish. I got confused about the 1 package when I remembered you said two packages. Watched the video and understood. Oh well, I’ll remember for next time. I’m a little nervous, I really like making veggie curry and rarely cook with chicken. We’ll see how it goes!
Hi Angela! Hope your curry came out well. I edited the instruction a bit, so it’s less confusing (hopefully). Thank you for trying this recipe!
It came out very well! Thank you for the recipe!
Thank you for your kind feedback, Angela! xo
I made this this evening. It was fabulous! My daughter happened to be craving curry, too, and she loved it. Great flavor! Thank you!
Hi Debbie! I’m so happy to hear both of you enjoyed this dish! Thank you for your kind feedback. 🙂
I think I’ve made my best Japanese curry yet using your recipe for the pressure cooker. Thank you so much!
Hi Manda! Really! I’m so honored, thank you so much for your kind feedback!
This recipe looks easy and delicious. It will be my first time trying it in my Instant Pot Mini (I’m going to halve the recipe), although I’ve made it stovetop many times. However, I’m curious about the amount of broth used, as it is half the amount that the back of the curry box says. Is there something about the pressure cooker method that requires less water/broth? Thanks!
Hi again. I just scrolled through more of your previous comments and found an answer to my question about the liquid. That has set my mind at ease! I’m going to make it now, and will let you know how it turns out!
So I just made it, and it tasted better than any other one I made! I had to make a few alterations because of what ingredients I had on hand, but even so, it was still the best. Thanks for sharing such a great recipe. I’m going to use it every time now, since it’s so easy and tasty!
Hi Allison! I apologize for my late response. I was traveling in Japan and I couldn’t check my comments often. I’m glad you found the answer in previous comments. Thanks for checking the previous comments. And I’m so happy you liked this recipe! Thank you for your kind feedback. Enjoy using your IP mini!! xo
Thanks again. I made this recipe agian, this time exactly as written, and it was perfect!
Wonderful! Thank you Allison! 🙂
Hello Namiko,
Wonderful recipe that I will be trying very soon. I will be adding this so my site as well and will certainly provide a link to this recipe, and to your site. I will return and post my review after I prepare this, and I just know this will be very good! Thank you for the excellent recipe and brilliant site you have.
Hi Lee! Thank you for your compliments. I’m not sure if you’re aware, but you can’t copy and paste my recipe to your site and my images and contents are copyrighted. Google will give us penalty for that, so please do not take my recipe. You can use your pictures and link back to my website, but do not take my recipe or other contents from my site. Thank you! Hope you enjoy the recipe!
Yes, I understand, I take my own photos when I prepare the dishes I make, and I rewrite all wording so nothing is the same 😉
Just curious but why the variation in amount of onions, carrots and potatoes with this recipe vs https://www.justonecookbook.com/simple-chicken-curry/ ?
Hi Jeremy! You can change as you like. I change up sometimes, more onions, sweeter the curry is, etc. 🙂
Thanks for this lovely recipe! If I use chicken breast, do you suggest I reduce the time?
Thank you!
Hi Truc! Make sure to use Sogigiri (https://www.justonecookbook.com/how_to/sogigiri/) cutting technique so the chicken breast is same thickness and cook faster. 🙂
Brilliant recipe, I and the Thai family loved this! Tailored perfectly, thank you! This is now the only way I will prepare Japanese Curry. I used pork in place of chicken, perfect. I lived in Japan for 13 years, I know a good curry, Golden Curry is one of the best (but not as good as JMSDF Curry, that is excellent). Thank you again for a great recipe, worthy of 10 stars.
Hi Lee! Thank you so much for your kind feedback, and I’m so happy to hear you enjoy this recipe! Wow 13 years in Japan! Hope you continue to enjoy cooking Japanese food at home. 🙂
This recipe was amazing! My sister and I tried both the homemade and the store bought roux, though the homemade roux was much easier to make than expected it, it just fell a little short when compared to the store bought. The store bought had a bit more body and depth. I’m sure if anyone wants to tweak the recipe and find their perfect roux, it’s out there! But I like the store bought, so I’m gonna keep it simple. I paired it with Chicken Katsu and together I’m sure this dish could rule the world lol Again wonderful recipe, very excited to make this again and again!
Hi Crystal! Thank you for trying this recipe as well as homemade roux. I think it’s hard to beat a curry roux with MSG in it. 😀 I think using ingredients that contain MSG once in a while is okay, so I don’t mind using store-bought curry roux. It’s more convenient too. Thank you again!
Absolutely delicious! Only difference is that I added corn in the end and doubled the meat.
Hi Viktoria! I’m so happy to hear you enjoyed this recipe! Thank you for trying it and for your kind feedback! xo
Would you change any of the preparation or cook time if using beef instead of chicken?
Hi Lucien! Yes and no, and it depends on what cut of beef you use. If you use thinly sliced beef, then sure, about same time. But if you decide to use stewed beef, maybe a bit longer…
My Japanese mother-in-law always adds ginger! Grated apples, ketchup, ginger, chicken buillon, and soy sauce. It always turns out AMAZING! I have made my own curry roux for years using S&B brand curry powder, but it is a bit too spicy for my children. I want to try your version and see if it will be a bit milder on the spiciness index!
Hi KayTots! When it comes to curry, we can change and adjust the flavors so everyone can make their own favorite curry! Maybe you can tone down on spice and add honey to make it more mild. 🙂
This worked perfectly. Thanks! We used the 7.5 oz package and it was moist enough with 3 cups of stock.
Hi Ami! Happy to hear that! Thank you so much for your kind feedback!
I just tried this last night and it was great, so much easier and faster to cook this with way. I paired this curry with your recipe for oven baked chicken katsu! If I needed to make a bigger batch, how would I adjust the cooking time for the Instantpot?
Hi Heather! The cooking time shouldn’t change even though you add more ingredients. Just make sure not to fill up all the way to the top since it’s not properly pressurized. Depending on your IP size, you can probably double it but be careful. 🙂
Hi Nani,
If I’m using bone-in chicken pieces, should I change anything in the recipe directions? Thanks!
Hi Vicky! I apologize for my late response. Nope, except that I would sear the skin side down first until brown. 🙂
May I know how shall I store the leftover curry? In a glass container and freeze it?
Hi Angie! I use a glass container and freeze it. Curry stains in plastic Tupperware so I usually don’t use plastic ones. 🙂
The Japanese Curry recipe came out soooooo good. It was so good. Thank you for sharing your recipe. My family loved it.
Hi Tracy! I’m so happy to hear that you enjoyed this recipe. Thank you for your kind feedback! 🙂
It was delicious but the curry was not thicker like I expected
Hi Joe! Thank you for trying this recipe! Vegetables/mushrooms release water while cooking, so it’s possible that yours just happened to have more liquid. When it happens next time, keep the lid open and sautee mode for a little bit longer time. Water will be evaporated and the curry will thicken pretty quickly. 🙂
Hi Nami – I love your recipes! If I cut the recipe in half does that affect the amount of liquid needed or the cooking time? Thanks!
Hi Ellen! Yes, it will be affected for the liquid amount – you won’t need as much, so cut in half. Cooking time should not change that much, as it takes as much time as when you have the double amount. Thank you so much for your kind words!
I also just purchased an Instant Pot to try some of your recipes (and then move on to roasts and such…more excited about the Ssian food tho)! Thanks for converting a few recipes…I’ll have to make an attempt at my own conversion one of these days!
Been making tons of your recipes and love your blog. Thanks for everything!
Hi Jon! Welcome to the instant pot community! Hope you enjoy IP Japanese recipes I share on my site (and more coming!). I’m glad to hear you enjoy my recipes. Thank you so much!
I am so glad to have been able to finally try out this recipe!! I never had a pressure cooker in my kitchen to try it out and as but as I love cranking out my Dutch oven to cook this, I just don’t have the time when I’m in a pinch or just don’t have the time to stand by the stove for the curry to cook. I finally received my Instant Pot and you KNOW this is one of the first meals I prepared in it. Instead of using beef like I usually do, I made chicken curry. It came out wonderfully delicious and my family LOVED IT!! I can’t wait to make it again but with the beef! Much love!
Hi Omo! Thank you so much for trying this recipe in your brand new Instant Pot! I’m so happy to hear you and your family enjoyed this recipe. Thanks so much for your kind feedback and your comment made my day!
This is one of best Japanese curry I’ve made to date. The potatoes and carrots were just the right tenderness I like them and all the onion melted into the sauce. So sweetly delicious! Thank you for sharing! Hightly recommend this recipe to my IP friends.
Hi Irene! Wow, thank you so much for your kind compliment! I’m so so happy to hear you enjoyed this dish, and thanks for trying this recipe! Thank you Irene! xo
I just bought my first instant pot and tried this recipe. It was so easy an delicious! Thank you so much for the recipe. I want to try other instant pot recipes, too.
Hi Akiko! Welcome to the IP club! 😀 I’m happy to hear you enjoyed this recipe! Thank you for your kind feedback.
I have some IP Japanese recipes on my site. I hope you enjoy! https://www.justonecookbook.com/tags/pressure-cooker/
Could I use beef stew meat in cubes instead of chicken? If so are the cooking directions the same? And would you still use chicken broth or beef broth since I’m using beef?
Hi Napua! Sure, you can use that instead, and I would also use beef stock too. 🙂
Great! Thank you for the quick reply. I
cant wait to try it!
Does the potato & carrots get mushy cooking for 15mins along with the chicken? It’s happened to my beef stew so for the future, i was going to add the veggies after chicken cooked. Please advise. Thank you!
Hi Edith! To me, pressure cooking at two stages (adding veggies at the second stage) defeats the purpose of using a pressure cooker. So my philosophy of using Instant Pot is to put everything at once. Otherwise, I prefer cooking over stovetop as I will not save any time or effort (pressurizing takes at least 10 minutes each time and cooking time). So my trick is always to cut vegetables bigger chunks and do not cut small at all. Hope this helps. But if you’re okay with pressure cooking twice, then yes, I believe that’s the “right” way to cook. 🙂 Hope you enjoy!
Hello,
for the Japanese Curry, can i use frozen chicken ?
Thanks
Hi Xiao! You can use frozen chicken for the recipe, but make sure to defrost before using so that it’ll be fully and properly cooked. 🙂
Hi, looking to make this recipe tonight for dinner. If I wanted to use beef instead of chicken, should I change the stock to beef stock? Or can I still use chicken stock? Looking forward to seeing how this turns out!
Hi Mary! I would use beef stock or vegetable stock. 🙂 I apologize for my late response… Hope you enjoy the recipe!
Just finished my second helping of this. I’m really happy with the result, I won’t have to go to the restaurant to get a good japanese curry again!
Thank you 🙂
Hi Thomas! I’m so happy to hear you enjoyed this recipe! Thank you so much for your feedback. We’re having this recipe (leftover from last night) tonight. Even better on the second day! 🙂
Hope this isn’t a weird ask but would it be weird to add lemongrass and or fresh grated turmeric root into the curry as well? I realize the lemongrass would probably be strangest of the two to add since that’s normally used in Thai-based curries and dishes but was just curious.
Hi Jeremy! It’s up to you. I love lemongrass in the curry dish at a local Vietnamese restaurant. When I make Japanese food, I don’t include it just because I’m not used to eating that combination. But if you love it, why not? 🙂
I luuuv this recipe. 2nd time making it. I always have a mess on the stove not with instant pot.
Hi Mary! I’m so happy to hear you enjoy this recipe! Thank you for trying this recipe again and for your kind feedback! 🙂
It is great that you share many Japanese recipes using Instant Pot. I got mine several months ago and am trying various recipes. Your curry recipe worked great. I think I cut the potatoes too small. They were almost invisible 😂
Hi Fumiko! Thank you! I use my IP for mosty Japanese cooking, so I’ll be happy to share what I cook. 🙂 As for the potatoes, either cutting to bigger chunks OR using yukon gold potatoes work great. They don’t be dissolved as rustic potatoes (I love the “hoku hoku (flaky?)” texture tho).
Delicious! Thank you.
Thank you Angela! I’m glad you enjoyed it!
Made this tonight – yum! Used 2 cups stock and 1 cup water and only one pack of curry roux to lower the sodium and skipped the rice as there was already potato. Still had a good curry taste (not as strong of course) and was very delicious, thank you!!
Hi Angela! Thank you so much for trying this recipe! I’m really glad to hear you enjoyed the recipe. Thank you for your kind feedback. xo
Excellent.
Today, I made Japanese Chicken Curry in my Instant Pot. My family enjoyed this .
I have learned a lot from watching your YouTube channel and I love the “word” at the end.
Thank you so much for trying this recipe! I’m so happy to hear you liked the recipe and thanks for watching my video too! 🙂
Can you give an approximate weight for the potatoes? I got 6 tiny potatoes that are 1 lb; I wonder if that’s similar to 3 normal potatoes.
Hi Hmucha! I don’t currently have similar size potatoes so I googled, and it says: average Yukon Gold potato, weighing 148 g or 5.2 oz. 🙂
Hi Nami!
I love pressure cooker recipes! I’m wondering, I’d like to make Japanese beef curry in the IP. What cuts do you recommend, and how long would you cook it? I’m thinking that cooking the beef first and then adding the veggies in later would keep them from turning to mush. I’d love your thoughts on this.
Thanks for your most excellent site! I am a dedicated regular 🙂
Hi Donna! I would use ribeye and cut into cubes or use stewed beef (already cubes). Yes, if you have time, I would sear the beef cubes first, without crowding the pot (otherwise it ends up “steaming”), searing in batches, and take them out on a plate. Then add veggies to clean up the brown bits at the bottom of the pot and then add beef back in and broth. Cook for 20 minutes/ 1 lb beef. 🙂
Planning on making this tomorrow! One question: do you brown the chicken (on sautee mode) before pressure cooking, or is that not necessary?
Hi Jessie! Hope you enjoy the recipe! No, it’s not necessary. Make sure it’s coated with oil by mixing it, but move on to next step. 🙂
Nami,
I would like to make Japanese curry using cut up pork ribs. How long should I cook it?
Should I add the curry roux, carrots and potatoes after the pork ribs is done? Cook again for how long?
Thank you 🙂
Hi Selina! Pork ribs should be done in 15-20 minutes. If you can cut into ribs on a smaller size, then I’d just use 15 minutes and cut the vegetables slightly bigger (don’t cut into small, otherwise they get mushy from overcooking). Hope you enjoy!
https://instantpot.com/instantpot-cooking-time/
That’s one of the best recipe I’ve used so far. Keep up the great job 🙂
Hi Daniel! I’m so happy to hear that you enjoyed this recipe! Thank you for your kind feedback. 🙂
Thank you for your Japanese meal with Instant pot.
Recently I got this and so much interesting cooking with pot. And found you . I’m Japanese. And bunch of cooking that I want to using with Pot.
Today, I was making Curry and some veges with water and Curry Paste (like store bought same as yours ) with leftover my previously making curry . I did set up for 15 min Stew button. Some point I noticed indicating ” Burning” so I was freaking out ! LOL and turn off and doing mix up and doing again for 10 min . And again ” burning ” . So I think this is already enough to cooking this. So turn off. Is this something wrong that I was adding leftover curry ? or Should I do push button Pressure cooker instead that you were doing ” Meat and Stew ” button ??
Thank you for your effort !!
Hi Yuri! Glad you got the Instant Pot too! 🙂
At Step 11, I mentioned to “Keep the curry roux blocks on top (no mixing). If you use homemade roux, add it after pressure cooking is done.” Instant Pot can’t handle roux, white sauce type milk ingredients, and thick sauce as the temperature gets too high and can’t control those ingredients (mentioned in the manuals). Therefore, they recommend to add it later AFTER pressure cooking.
I found out that you “can” add the roux before pressure cooking AS LONG AS you leave the roux on top of the ingredients WITHOUT MIXING. If you mix, the thick roux will go down (it’s heavier) and of course, the warning will turn on. Many JOC found it works just fine if you don’t mix it. Hope this helps!
I make this dish all the time now! I do have a question about the time on the pressure cooker. Do I need to reduce or increase the cook time for the curry if I half the recipe? My household only has two people and it would help to cut the recipe in half.
Hi Rylan! If the amount of meat is half then you can reduce the cooking time a bit. The vegetables should be cooked pretty fast, but the meat is the only ingredient you should think carefully. 🙂
Super happy to have found this! I don’t care for coconut milk, so Japanese style is my fave curry. I have to eat very low sodium and ready made curry cubes are loaded with salt. I made this in and Instant Pot mini (3 qt). I reduced to 1 onion so there was room for some zucchini and used no salt added stock. Increased cook time to 17 minutes because the mini cooks at a lower pressure than the larger models. There is going to be a lot of curry in my future!
Hi Diane! I’m so happy you enjoyed this recipe and thank you for your feedback! I wasn’t aware that the smaller IP model requires longer cooking time due to the pressure level. Thank you for letting me know! I learned something new today! 🙂 Thank you for your kind feedback, Diane!
Thanks for the recipe, I’ve been looking for some good Japanese instant pot recipes. The only issue I have with this is that I like to make curry AND rice at the same time, naturally. And I use my IP for the rice cooker (I don’t have a dedicated rice cooker)…. so either one of them has to be done on the stovetop haha
Hi jagbot! Ha! That’s one of the reasons why I don’t use IP for cooking rice. 🙂 But here’s what you could do – 1) make the steamed rice ahead and freeze (https://www.justonecookbook.com/how-to-freeze-rice/). Best way to keep the fresh rice! But you have to have a microwave for this method. 2) Buy another IP inner pot (they sell non-stick for rice cooking purpose), and you cook the steamed rice first and then swap the inner pot to cook curry. 3) Yeah, cook rice in a pot over stovetop… 😀
Love it! Surly an easier way than boil for 40 mins! Thank you for sharing!!
Thank you for trying tihs recipe, Kaitlyn! I’m happy to hear you liked it. 🙂
This was a lot of work, as I made my own curry roux using your recipe, but it was fabulous and so worth all the extra homemade steps. I used some sweet potatoes and it added another layer of flavor. Thanks so much, will be making this again!
Hi Wendy! Thank you for trying this recipe, including the homemade roux! I’m glad to hear you enjoyed it. Thanks very much for your kind feedback. 🙂