Pressure Cooker Instant Pot Nikujaga (Japanese Meat and Potato Stew) in a white bowl.

Pressure Cooker Nikujaga

Course: Side Dish
Cuisine: Japanese
Keyword: beef potato, instant pot, nimono
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Author: Nami
Looking for a well-balanced pressure cooker recipe?  Try Nikujaga, a comforting Japanese home cooked dish, featuring sliced meat, vegetables & potatoes simmered in dashi broth.


  • 10 green beans
  • 1 onion
  • 1 carrot
  • 2 potatoes (I use Russet or Yukon gold)
  • 1 package shirataki noodles (1 package = 7 oz = 198 g)
  • 1/2 lb thinly sliced beef (chuck or rib eye) (1/2 lb = 230 g)
  • 1 Tbsp neutral-flavored oil (vegetable, canola, etc)
  • pinch kosher/sea salt (use half for table salt)


  • 1 Tbsp sugar (1 Tbsp = 13 g)
  • 1 cup dashi (1 cup = 240 ml)
  • 3 Tbsp mirin (3 Tbsp = 45 ml)
  • 2 Tbsp sake (2 Tbsp = 30 ml)
  • 3 Tbsp soy sauce (3 Tbsp = 45 ml)


  1. Gather all the ingredients.

    Pressure Cooker Nikujaga Ingredients
  2. Cut the green beans in half or thirds, and bring water to a boil in a small saucepan.
    Pressure Cooker Nikujaga 1
  3. Blanch the green beans for a few minutes until tender. Drain and set aside.
    Pressure Cooker Nikujaga 2
  4. Cut the onion into wedges then cut them in half.
    Pressure Cooker Nikujaga 3
  5. Peel and cut the carrot into rolling wedges (We call this cutting technique “Rangiri”).
    Pressure Cooker Nikujaga 4
  6. Peel and cut the potatoes into quarters and soak them in water for 10 minutes to remove starch.

    Pressure Cooker Nikujaga 5
  7. Open the shirataki noodle package and drain the liquid. Cut the shirataki noodles into thirds (or shorter length).
    Pressure Cooker Nikujaga 6
  8. Cut the thinly sliced meat into smaller pieces.
    Pressure Cooker Nikujaga 7
  9. Press the “Sauté” button on your Instant Pot and heat 1 Tbsp. vegetable oil.
    Pressure Cooker Nikujaga 8
  10. When the pot is hot, saute the onion. When the onion is coated with oil, add the meat and stir all together.
    Pressure Cooker Nikujaga 9
  11. Add the potatoes and carrots. And add the shirataki noodles.
    Pressure Cooker Nikujaga 10
  12. Add 1 Tbsp. sugar, 1 cup (240 ml) dashi, 3 Tbsp. mirin, 2 Tbsp. sake, and 3 Tbsp. soy sauce.
    Pressure Cooker Nikujaga 12
  13. 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.
    Pressure Cooker Nikujaga 1
  14. 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.
  15. 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).
  16. Unlock the lid and taste the Nikujaga. If necessary, season with kosher salt. Toss in blanched green beans to heat up a little, and transfer to a serving dish.
    Pressure Cooker Nikujaga 14

Recipe Notes

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 in your own words and link to this post as the original source. Thank you.