Dinner is solved on a busy weeknight with this easy yet delicious Pressure Cooker Japanese Curry.
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 圧力鍋で作るカレーライスの作り方
If you love Japanese Curry, then your’ll love this quick and easy Instant Pot pressure cooker recipe. It cooks the curry in just 15 min and tastes fabulous.
MY LATEST RECIPESJapanese 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 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.
Making Curry with Instant Pot (Electric Pressure Cooker)
Why did I make Japanese curry with an electric pressure cooker this time? When you cook curry on 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.
What is 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 isle at American supermarkets.
If you prefer to make curry roux from scratch and have 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, curry 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, you curry will always tastes the same. It will be no difference 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?
What is Instant Pot?
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 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 time to time.
I hope you enjoy making this Pressure Cooker Japanese Curry recipe! If you try it, don’t forget to share your picture on Instagram, Facebook, or Twitter with #JustOneCookbook. Thank you so much for reading, and till next time!
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Similar Recipes To Pressure Cooker Japanese Curry
Pressure Cooker Pork Belly (Kakuni)
- 3 onions
- 1½ carrots
- 3 Yukon gold potatoes
- 2 cloves garlic
- 1 tsp ginger
- 1½ lb boneless skinless chicken thighs (1½ lb = 680 g)
- kosher salt
- Freshly ground black pepper
- 1 Tbsp neutral flavor oil (vegetable, canola, etc)
- 3 cups chicken stock/broth (3 cups = 720 ml)
- 1 package Japanese curry roux (1 package = 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 onion in half 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. Use spatula to push down some ingredients but keep the curry roux blocks on top. 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.
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Rumi
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. =)
Nami
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!
Monica
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!
Nami
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! 🙂
Nicci
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?
Nami
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!
Joy
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.
Nami
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!
Linda in Aus
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
Nami
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!
candice
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. ^_^
Nami
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. 🙂
Candice
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.
Nami
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! 😀
Candice
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. =)
John/Kitchen Riffs
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.
Leo Hanami
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.
Nami
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!!
Leo Döhl
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！
Nami
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
Leo Döhl
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!
Nami
Hi Leo! Let me know when you start your blog! 🙂
Dennis Wong
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
Nami
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!
Audrey
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
Nami
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!
Sheena
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
Nami
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. 🙂
Corinne p.
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!
Nami
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
Jessica
Why does this recipe differ from your other curry recipe not in a pressure cooker?
Nami
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
Jessica
Ohhhh. I love the simple chicken curry recipe with Apple and honey – will that work in the pressure cooker too?
Nami
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. 🙂
Jessica
Thanks, Nami!
Carmela Amurao
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 🙂
Nami
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!
Suchitra
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
Nami
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!
May
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?
Nami
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. 🙂
Eileen
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! 🙂
Nami
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!
Christa C.
Thank you so much for posting this recipe! I made it in my Instant Pot tonight and it is SO delicious!
Nami
Hi Christa! So happy to hear you liked this recipe! Thank you for your kind feedback. 🙂
Sean
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
Nami
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!
Chrystalyn
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!
Nami
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!
May
Can you double the recipe if I’m using a 6 quart instant pot
Nami
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! 🙂
May Chong
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
Nami
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!
Sylvia
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?
Nami
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!
Julia
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.
Nami
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). 🙂
Julia
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.
Nami
Hi Julia! Haha! Ok, that’s going to be my new addition! Thank you for sharing it with me and other JOC readers! 🙂
Miyuki
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!
Nami
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
Josie
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!
Nami
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!
Tiffany
This was so good! Thanks for the recipe!
Nami
Thank you for your kind feedback, Tiffany! 🙂
Susan
Hello!Can you sub water for chicken stock, will it still have enough flavor?
Nami
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. 🙂
Hugo
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
Nami
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!
B
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!
Nami
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. 🙂
Cynthia
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!
Nami
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. 🙂
Sarah
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!
Nami
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/
Tammy
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!
Nami
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! 🙂
Natalia Armoza
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.
Nami
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! 🙂
Cherry
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!
Nami
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. 🙂
Lorraine
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!
Nami
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
Michael
Made this last night, delicious! Thanks for the recipe!
Nami
Hi Michael! So happy to hear you enjoyed this recipe! Thank you for your kind feedback! 🙂
Linda
Would I use the entire homemade roux for the curry recipe? Thanks!
Nami
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!
Dave Manthey
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
Nami
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!
Dave
Nami-san,
Wakatta
Arigatō gozaimashita
Christina
Do you ever freeze your Japanese curry recipe? I’d like to know if it’s a good recipe for batch cooking. Thanks
Nami
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.
Ana
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 🙂
Nami
Hi Ana! I’m so glad to hear you enjoyed this recipe! Thank you for your kind feedback. 🙂
Hiroko
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
Nami
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. 🙂
Kathy
How much of the home made curry roux do you add?
Nami
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. 🙂
Barbara
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
Nami
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. 😀