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Instant Pot Katsu Curry (Japanese Curry with Tonkatsu)
5 from 20 votes

Instant Pot Katsu Curry (Japanese Curry with Tonkatsu)

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.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 2 - 4
Calories: 470 kcal
Course: Main Course
Cuisine: Asian, Japanese

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Deglaze: Add potatoes and carrots into the pot. Then, add chicken stock and fully deglaze the bottom of the pot with a wooden spoon.
  6. 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.
  7. 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.
  8. 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.
  9. 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).
  10. Serve: Serve immediately with Japanese rice!

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

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

% 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.