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Instant Pot Japanese Curry
5 from 153 votes

Instant Pot Japanese Curry

Instant Pot Japanese Curry is a hearty stew featuring beef chuck roast browned then pressure cooked with onions, garlic, apple, and a combination of beef stock and Japanese curry sauce mix. The result is a thick, flavorful curry with tender beef and vegetables like carrots, potatoes, and mushrooms, cooked quickly under pressure while allowing rich melding of flavors.

Prep Time
8 mins
Cook Time
22 mins
Total Time
30 mins
Servings: 8 servings
Calories: 402 kcal
Course: Main Course
Cuisine: Japanese

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add the Japanese Curry roux and give it a good stir. Season with salt and pepper, to taste.
  7. Serve warm with a side of white rice.

Nutrition Information

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 402

% 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.