Instant Pot Japanese Curry is a flavorful and comforting dish featuring tender beef chuck roast, aromatic onions, carrots, and potatoes simmered in a savory Japanese curry roux.
» You might also like this Easy Instant Pot Oxtail Recipe.
Indulge in the ultimate comfort dish any night of the week with this Instant Pot Japanese Curry. In less than 30 minutes, you can enjoy a satisfying one-pot meal that combines tender, juicy beef with hearty vegetables, all coated in an irresistible and flavor-loaded curry sauce.
This dish is not only incredibly delicious, but it’s also a breeze to make thanks to the convenience of the Instant Pot. With its efficient and time-saving functions, you can have this flavorful and satisfying meal on the table quickly.
The only ingredient that is a little more difficult to source is the Japanese curry. It comes in a few different forms. You can use curry powder in a packet (often called Golden Curry), or you can use KOKUMARO curry sauce, which you can get on Amazon. I used a brand called Yutaka that I got in London, but it’s the same as Golden Curry.
Ingredients Needed
- Beef Chuck Roast – This is the easiest beef roast to find at the store, but you don’t have to stick with this cut. If you have another beef roast you’d like to use, it’s fine. Cut it into 2″ cubes.
- Salt and Pepper – Season the beef roast well before putting it into the pot.
- Cooking Oil – You can use any neutral-flavored cooking oil like vegetable or canola oil
- Onion, garlic, ginger – These are the aromatics for your dish. Use fresh ingredients for the best outcome.
- Beef Stock – Use a carton of stock, a homemade beef broth, or water with a bouillon cube.
- Tomato Sauce – Tomato sauce adds depth and richness to the curry sauce.
- Carrot – I use a bag of frozen carrots. You can add fresh carrots to the stew before cooking, if you want.
- Potatoes – You can use any potatoes you have on hand. I used yellow potatoes, which don’t need to be peeled.
- Japanese Curry Roux – You can use curry powder in a packet (often called Golden Curry), or you can use KOKUMARO curry sauce, which you can get on Amazon.
What is Japanese Curry Roux?
If you haven’t bought this product before, it’s a pre-made curry powder that will help you easily make the Japanese curry. There are many brands you can buy. I usually get the S&B Golden Curry mix at the grocery store or at Amazon.
How to Make Instant Pot Japanese Curry
Season the cubed beef on all sides with salt and pepper.
Turn on saute mode on the Instant Pot. Once it’s hot, add the cooking oil, then add the beef and sear on all sides, about 5 minutes.
Add onions and sauté for 2-3 minutes, stirring occasionally. You don’t want to let the onions burn, so turn off saute mode if it gets too hot. Add the garlic and ginger and cook it just for 30 seconds, so it doesn’t burn.
Pour in the beef stock and deglaze the pot to remove the browned bits from the bottom of the pot. You can do that with a spatula or a whisk.
Stir in the tomato sauce, then add the potatoes and the beef back to the pot.
Close and lid and set the vent to sealing (if that is necessary for your model). Cook on high pressure for 6 minutes. When done, allow a natural release of pressure for 10 minutes, then release any remaining pressure and open the lid. I’ve seen a huge range of cooking times for this dish, but I’ve tried it many times and 6 minutes is plenty to cook the beef because it’s in small 2″ pieces. If you cook it any more, the potatoes will disintegrate.
Add the carrots to the pot. If you’d like the sauce to be a little thicker, turn on sauté mode again. Combine the cornstarch and water and pour it into the pot once the stew is bubbling. Stir and let it bubble for about 5 minutes to reduce slightly.
Season with salt and pepper, to taste. Serve over rice.
Additional Helpful Tips
- Cut the beef into uniform cubes to ensure even cooking and tender results.
- For a creamier texture, you can stir in a tablespoon of coconut milk or heavy cream at the end.
- Serve the Instant Pot Japanese Curry over steamed rice, udon noodles, or even with crusty bread for a delicious meal.
- Garnish the curry with fresh cilantro, sliced green onions, or toasted sesame seeds for added freshness and texture.
Storing Options
Fridge: Allow the curry to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
Freezer: If you have leftover curry without the rice or noodles, let it cool completely and transfer it to freezer-safe containers or freezer bags. Store them in the freezer for up to 2-3 months.
Reheating Options
Stovetop: Transfer the desired amount of curry to a saucepan and heat it over medium-low heat. Stir occasionally to ensure even heating and prevent sticking. Add a splash of water or broth if needed to maintain the desired consistency.
Microwave: Place the curry in a microwave-safe container and reheat in the microwave in short intervals, stirring in between, until heated through.
Instant Pot: Add a small amount of water or broth to the pot to prevent sticking. Select the Saute function and heat the curry, stirring occasionally, until it reaches the temperature needed.
Check the temperature of the curry with a food thermometer to ensure it reaches a safe internal temperature of 165°F.
Frequently Asked Questions
Can I add more vegetables to the curry?
Yes, you can add a variety of vegetables to the curry. Bell peppers, peas, zucchini, or sweet potatoes are great options. Add them in along with the carrots and potatoes during the cooking process.
Can I make this curry without an Instant Pot?
You can adapt the recipe for stovetop cooking. Use a heavy-bottomed pot or Dutch oven and simmer the curry over low heat, stirring occasionally until the beef is tender and the flavors meld together.
Can I use a different type of meat in this recipe?
I do love making this recipe with beef chuck roast, but you can substitute it with boneless beef stew meat, chicken thighs, pork, or even tofu, adjusting the cooking time as needed.
YOU MIGHT ALSO LIKE
Like this recipe? We’d love for you to share it on your Pinterest boards! Click to follow our Pinterest boards so you can find all our recipes! You can also find us on Facebook!
Instant Pot Japanese Curry
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 1 1/2 pounds (680 g) beef chuck roast fat removed, 2” cubes
- 1 teaspoon (6 g) salt
- 1/2 teaspoon (1 g) ground black pepper
- 1 tablespoon (15 ml) cooking oil
- 1/2 medium onion diced
- 2 clove (2 clove) garlic minced
- 1 teaspoon (2 g) ginger peeled and grated
- 2 cups (473 ml) beef stock
- 1/4 cup (59 ml) tomato sauce
- 8 oz (227 g) potatoes 1 1/2” cubes
- 1 package Japanese curry roux or 2 squares Japanese Katsu Curry
- 1/2 cup (64 g) carrots frozen
- 1 tablespoon (8 g) cornstarch optional
- 1 tablespoon (15 ml) cold water optional
Instructions
- Season the beef on all sides with salt and pepper.
- Turn on saute mode on the Instant Pot. When hot, add cooking oil, then add the beef and sear on all sides, for about 5 minutes.
- Add the onions. Saute for 2-3 minutes, stirring occasionally so it doesn’t burn on the bottom. Cancel saute mode. Add garlic and ginger and cook for 30 seconds.
- Pour in the beef stock and deglaze the pot to remove the browned bits from the bottom of the pot. Stir in tomato sauce. Add the potatoes and the beef back to the pot.
- Add the curry powder.
- Secure the lid and set the vent to sealing (if necessary for your model). Cook on high pressure for 6 minutes. When done, allow a natural release of pressure for 10 minutes, then release any remaining pressure and open the lid.
- Turn on saute mode again. Add the carrots to the pot. If you like a thicker sauce, mix the cornstarch with the water and pour it into the pot once the stew is bubbling. Stir and let bubble for 5 minutes. Season with salt and pepper, to taste. Serve over rice.
Nutrition
Laura is a passionate home cook and the owner of A Pressure Cooker Kitchen. She is dedicated to helping people create delicious Instant Pot meals with ease. Laura is an expert at developing recipes that can be prepared quickly and easily using a pressure cooker.