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Pressure Cooker Japanese Beef Curry
5 from 199 votes

Pressure Cooker Japanese Beef Curry

This recipe creates Japanese beef curry using chuck steak, garlic, chicken stock, and Japanese curry roux, cooked quickly in a pressure cooker. A caramelized onion purée made from shallots and onions cooked with baking soda adds depth to the sauce. The beef is tenderized under pressure and combined with a flavorful curry base enhanced by soy sauce and butter for richness.

Total Time
2 hrs 20 mins
Servings: 4 - 6
Calories: 447 kcal
Course: Main Course, Lunch, Dinner
Cuisine: Asian, Japanese

Ingredients

  • ~2 pounds (937g) chuck steak 1.5 inch in thickness, blade steak
  • 6 garlic chopped, medium cloves
  • ¾ cup (190ml) chicken stock unsalted
  • 2 - 3 (74g – 110g) Japanese curry roux cube or homemade
  • 1 tablespoon (15ml) soy sauce Japanese
Caramelized Onion Purée
  • 1.5 pound (680g) shallot thinly sliced
  • 1.5 pound (680g) onion thinly sliced
  • 3 tablespoons (45g) butter unsalted
  • ⅓ teaspoon (1.3g) baking soda
  • black pepper kosher salt, to taste; ground black pepper, to taste
  • salt kosher salt, to taste; ground black pepper, to taste

Instructions

    Cup of Yum
  1. Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button) over medium heat. Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
  2. Pressure Cook Caramelized Onion Purée: Melt 3 tbsp (45g) unsalted butter in pressure cooker. Add in sliced onions, shallots, ⅓ tsp (1.3g) baking soda. Sauté until moisture starts to come out of the onions (~5 mins). Close lid and pressure cook at High Pressure for 20 minutes, then Quick Release. Open lid.
  3. Reduce until Caramelized (takes roughly 16 – 17 mins): There will be lots of moisture from the onions. Reduce until most moisture has evaporated over medium high heat (Instant Pot: press cancel, Sauté button and Adjust once to Sauté More function). Stir constantly with a silicone spatula. Once most moisture has evaporated, adjust to medium heat (Instant Pot: press cancel and Sauté). Stir until onions are deep golden brown and all moisture has evaporated. Season with kosher salt & ground black pepper to taste. Remove caramelized onion purée and set aside.
  4. Brown Chuck Steak: Adjust to medium high heat (Instant Pot: press cancel, Sauté button and Adjust once to Sauté More function. Wait until indicator says HOT). Lightly season chuck steak with kosher salt & black pepper. Add 1 tbsp (15ml) of olive oil in the pot. Ensure to coat oil over whole bottom of the pot. Add seasoned chuck roast in the pot. Brown for 6 – 8 mins on each side without flipping. Remove and set aside on a chopping board.
  5. Sauté Garlic: Add in chopped garlic and stir until fragrant (about 30 secs).
  6. Deglaze: Pour in roughly ½ cup (100 ml) of unsalted chicken stock and completely deglaze the pot by scrubbing all flavorful brown bits with a wooden spoon.
  7. Pressure Cook Chuck Roast: Cut chuck steak into 1.5 – 2 inches stew cubes, and place them along with its meat juice back to the pot. Add remaining unsalted chicken stock, 1 tbsp (15ml) Japanese soy sauce and caramelized onion purée. Mix well. Close lid and pressure cook at High Pressure for 32 minutes + 10 minutes Natural Release. Release remaining pressure. Open lid.
  8. Make Japanese Curry: Taste the caramelized onion beef stew. Mix in the Japanese curry roux cubes one by one while tasting for the right balance of flavors. Taste and add more curry roux or Japanese soy sauce if necessary. We used roughly 2.5 (95g) Japanese curry roux.
  9. Serve: Serve over Calrose rice. We sprinkled some mozzarella cheese on top and baked it in the oven until the cheese melted and browned. Just like how the restaurant served it.
  10. Take a photo & Enjoy: Pat yourself on the back! One of Tokyo’s most highly rated Japanese curry beef stew dishes is recreated in front of your eyes. Take a picture to share on social media!

Notes

  • Follow the detailed cooking sequence for caramelizing and reducing onions to develop the base flavor and proper curry consistency.
  • Use the pressure cooker on high pressure for meat tenderizing and quick cooking while maintaining moisture.
  • Rate and review the recipe if tried to provide feedback for improvements or adjustments.

Nutrition Information

Calories 447kcal (22%) Carbohydrates 13g (4%) Protein 31g (62%) Fat 30g (46%) Saturated Fat 14g (70%) Cholesterol 118mg (39%) Sodium 346mg (14%) Potassium 726mg (15%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 2140IU (43%) Vitamin C 10mg (11%) Calcium 72mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 - 6

Amount Per Serving

Calories 447

% Daily Value*

Calories 447kcal 22%
Carbohydrates 13g 4%
Protein 31g 62%
Fat 30g 46%
Saturated Fat 14g 70%
Cholesterol 118mg 39%
Sodium 346mg 14%
Potassium 726mg 15%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 2140IU 43%
Vitamin C 10mg 11%
Calcium 72mg 7%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.