Instant Pot Japanese Curry
User Reviews
5
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Prep Time
8 mins
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Cook Time
22 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
Description
This recipe starts with seasoning beef cubes and searing them in the Instant Pot using sauté mode to develop browning and depth. Onions are then softened in the pot, followed by garlic and diced apple added for sweetness. Deglazing with beef stock releases browned bits for flavor.
Tomato paste and Worcestershire sauce are stirred in before returning the beef to the pot. The lid is sealed, and the mixture cooks under high pressure for 18 minutes, ensuring the meat turns tender. The natural pressure release further finishes the cooking gently.
Once opened, carrots, potatoes, mushrooms, and Japanese curry sauce mix are added, likely simmered until vegetables are tender and the sauce thickens. This method shortens the traditional long simmer time required for Japanese curry, retaining its characteristic mild spice and richness. The stew can be served with rice.
Ingredients
- 2 pounds beef chuck roast fat trimmed, and cut into 1-inch cubes
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 onion diced, large
- 2 garlic minced, cloves
- ½ apple peel, core and dice, fiji or similar
- 5 cups beef stock
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 3 carrot cut into ½-inch slices
- 6 potato cut into 1-inch cubes, baby
- 6 mushroom sliced
- 2 (3.2 oz) Japanese curry sauce mix box
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.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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