Gather all the ingredients.
Peel the carrot and cut into bite sizes. I use a 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. Tip: You can cut the vegetable slightly bigger to avoid mushy texture.
Peel the potatoes and cut into quarters. Soak in water to remove starch.
Cut the meat into bite-size pieces (I use a Japanese cutting technique “Sogigiri”). Season with kosher salt and freshly ground black pepper.
Press the “Sauté” button on your Instant Pot (or a pressure cooker; I use a 6 QT Instant Pot) and heat 1 Tbsp oil.
Add 3 cups (720 ml) chicken broth and then curry roux from one box (8.4 oz, 240 g). I use ½ package mild and ½ package medium spicy. Use the spatula to push down some ingredients but keep the curry roux blocks on top (Do not mix!). If you use a homemade roux, add it after pressure cooking is done. Homemade roux is runnier and it goes to the bottom of the pot easily and can burn while cooking.
[stove-top pressure cooker] 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).
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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