Instant Pot Katsu Curry (Japanese Curry with Tonkatsu)
User Reviews
5
20 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
30 mins
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Total Time
45 mins
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Servings
2 - 4
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Calories
470 kcal
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Course
Main Course
Instant Pot Katsu Curry (Japanese Curry with Tonkatsu)
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Instant Pot Katsu Curry combines crispy pork loin tonkatsu with a rich Japanese curry sauce cooked with onions, carrots, and potatoes. The pork chops are breaded with flour, egg, and toasted panko, browned before pressure cooking with the vegetables and curry roux, producing a hearty and comforting dish with tender meat and flavorful sauce.
Description
This dish features pork loin chops prepared with cuts around the edges to keep them flat and seasoned generously with kosher salt and black pepper. The chops are coated by dipping in flour, beaten egg, and toasted panko breadcrumbs to form a crispy crust. After browning the chops in a preheated pressure cooker using olive oil, sliced onions and minced garlic are sautéed in the same pot.
Vegetables including sliced carrots and quartered potatoes are added along with Japanese curry roux cubes and chicken stock. The browned pork chops are returned to the pot before pressure cooking, which softens the vegetables and infuses the curry sauce with pork flavor. The result is a well-rounded meal with tender pork and a thick, savory curry gravy.
The recipe suggests final seasoning adjustments with salt and pepper. Serving this dish with steamed rice completes the meal. This recipe carries a note encouraging users to rate it in the comments if tried.
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Ingredients
- 2 - 4 pork loin chops
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup panko breadcrumbs
- 1 onion sliced, small
- 1 carrot , sliced
- 2 potato quartered
- 2 cloves garlic , roughly minced
- 2 Japanese curry roux cubes
- 1 cup chicken stock unsalted, or water
- salt kosher salt, to taste; ground black pepper, to taste
- black pepper kosher salt, to taste; ground black pepper, to taste
Egg wash
- 1 cup flour
- 1 egg beaten, extra large
- 1 cup panko breadcrumbs , toasted
Instructions
- Prepare Pork Chops: Make a few small cuts around the sides of the pork chops, so they will stay flat and brown evenly. Season the pork chops with a generous amount of kosher salt and ground black pepper.
- Heat Up Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click the adjust button to go to Sauté More function). Make sure your pot is as hot as it can be when you place the pork chops into the pot (Instant Pot: wait until the indicator says HOT). This will prevent the pork chops from sticking to the pot.
- Brown Pork Chops: Add 1 tablespoon of olive oil into the pot. Ensure to coat the oil over the whole bottom of the pot. Add the seasoned pork chops into the pot, then let it brown for roughly 2 – 3 minutes on each side (don’t need to flip it continuously). Remove and set aside.
- Sauté Onion and Garlic: Reduce the heat to medium (Instant pot: press cancel button, then press sauté button). Add the sliced onions and stir. Add a pinch of kosher salt and ground black pepper to season if you like. Cook the onions for roughly 1 minute until softened. Then, add garlic and stir for 30 seconds until fragrant.
- Deglaze: Add potatoes and carrots into the pot. Then, add chicken stock and fully deglaze the bottom of the pot with a wooden spoon.
- Pressure Cook Pork Chops: Place the pork chops back with all the meat juice into the pot. Close lid and pressure cook at High Pressure for 1 minute (Electric or Stovetop pressure cookers). Turn off the heat and fully Natural Release (roughly 10 minutes). Open the lid carefully. Check the pork chops’ internal temperature with a food thermometer and make sure it’s at least 145°F.
- Prepare Coating: While the pressure cooker is cooking, first preheat the oven to 400°F. Then, heat a skillet over medium heat. Add butter, 1 tablespoon olive oil, and 1 cup panko breadcrumbs to the skillet. Toast the breadcrumbs until golden brown. Taste and add a small amount of kosher salt for seasoning.
- Simmer, Shake and Bake: Remove the pork chops from the pressure cooker. Continue to simmer the remaining ingredients over medium low heat (Instant Pot: press Sauté button and click the adjust button twice to go to Saute Less Function). Lightly Coat the pork chops with flour, then dip the pork chops into the beaten egg and cover the pork chops with the toasted breadcrumbs. Place the pork chops on a wired rack and place into the oven for roughly 5 minutes until the breadcrumbs stick onto the pork chops.
- Make Curry: Turn off the heat of your pressure cooker and add in 2 Japanese curry roux cubes. Mix until the roux cubes have fully melted. Taste and adjust (add more salt if necessary).
- Serve: Serve immediately with Japanese rice!
Equipments used:
Notes
- Make small cuts around pork chop edges to prevent curling during cooking.
- Ensure the pressure cooker is hot before browning pork chops to prevent sticking.
- You can adjust seasoning to taste after cooking for best flavor balance.
- Consider sharing your experience by rating the recipe in the comments.
Nutrition Information
Show Details
Calories
470kcal
(24%)
Carbohydrates
41g
(14%)
Protein
38g
(76%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Cholesterol
134mg
(45%)
Sodium
234mg
(10%)
Potassium
1115mg
(24%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
2730IU
(55%)
Vitamin C
16mg
(18%)
Calcium
89mg
(9%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2- 4
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Calories | 470kcal | 24% |
| Carbohydrates | 41g | 14% |
| Protein | 38g | 76% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 134mg | 45% |
| Sodium | 234mg | 10% |
| Potassium | 1115mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 2730IU | 55% |
| Vitamin C | 16mg | 18% |
| Calcium | 89mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
20 reviews
Excellent
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