Instant Pot Japanese Curry
User Reviews
5.0
153 reviews
Excellent
-
Prep Time
8 mins
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Cook Time
8 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
402 kcal
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Course
Main Course
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Cuisine
Japanese
Instant Pot Japanese Curry
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This Instant Pot Japanese Curry is a cozy, flavor-packed one-pot meal made with tender beef, aromatics like onion and garlic, potatoes, carrots, mushrooms, apple and a rich, savory-sweet curry roux. Ready in under 30 minutes, it’s the perfect easy weeknight dinner served over a bowl of steamed rice.
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Ingredients
- 2 pounds beef chuck roast, fat trimmed, and cut into 1-inch cubes
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- ½ apple (fiji or similar), peel, core and dice
- 5 cups beef stock
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 3 carrots, cut into ½-inch slices
- 6 baby potatoes, cut into 1-inch cubes
- 6 mushrooms, sliced
- 2 (3.2 oz) box Japanese curry sauce mix
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Instructions
- Season the beef with salt and pepper. Turn the Instant Pot on [SAUTE] mode and wait until the screen displays "Hot". Add olive oil and sear the sides of the beef (you may need to do multiple batches to avoid overcrowding). Remove the seared beef onto a plate.
- Add onions and saute for 2-3 minutes, stirring occasionally, until translucent. Add more oil, if needed. Press [CANCEL]. Add garlic and apple, cook for 30 seconds.
- Deglaze the pot by adding in beef stock and using a rubber spatula to scrape the golden bits stuck to the bottom of the pot. Stir in tomato paste and Worcestershire sauce. Add the beef back into the pot.
- Place the lid on, making sure the knob is in the "sealing" position. Press [PRESSURE COOK] (or MANUAL) and set it to cook on high pressure for 18 minutes. While the beef is cooking, prep the vegetables. Once the beef finishes cooking, let it naturally release pressure for at least 10 minutes before turning the knob to the "venting" position.
- Open the lid; Add the carrots, potatoes, and mushrooms. Close the lid, making sure the knob is in the "sealing" position. Press [PRESSURE COOK] for 4 minutes, letting it naturally release pressure for at least 10 minutes before opening the lid.
- Add the Japanese Curry roux and give it a good stir. Season with salt and pepper, to taste.
- Serve warm with a side of white rice.
Equipments used:
Nutrition Information
Show Details
Calories
402kcal
(20%)
Carbohydrates
34g
(11%)
Protein
29g
(58%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
78mg
(26%)
Sodium
603mg
(25%)
Potassium
1393mg
(40%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
8536IU
(171%)
Vitamin C
32mg
(36%)
Calcium
106mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 34g | 11% |
| Protein | 29g | 58% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 603mg | 25% |
| Potassium | 1393mg | 30% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 8536IU | 171% |
| Vitamin C | 32mg | 36% |
| Calcium | 106mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
153 reviews
Excellent
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