Instant Pot Japanese Curry Recipes

INSTANT POT® JAPANESE CURRY

Instant Pot® Japanese Curry image

Japanese curry is easily one of the top national dishes of Japan, behind sushi, ramen, and miso soup. It is distinctly Japanese, varying enough from Indian or Thai curries to be its own. Making Japanese curry in the Instant Pot® ensures the texture is perfect, and the meat, if used, is tender and juicy. What I was taught growing up: always, always use the roux as a base. Serve with rice!

Provided by Diana71

Categories World Cuisine Recipes Asian Japanese

Time 1h15m

Yield 6

Number Of Ingredients 14

Ingredients

1 ½ tablespoons canola oil
1 onion, chopped
1 ½ pounds beef, cut into 1/2-inch or 1-inch cubes
2 cloves garlic, minced
1 teaspoon grated fresh ginger
2 medium potatoes, peeled and cubed
2 carrots, peeled and chopped into 1/2-inch pieces
¼ teaspoon salt
¼ teaspoon ground black pepper
2 ½ cups beef broth
1 small apple, grated
1 tablespoon ketchup
1 tablespoon soy sauce
1 (3.5 ounce) container Japanese curry roux

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot. Add onion; saute until almost translucent, about 3 minutes. Add beef, garlic, and ginger; saute until beef begins to brown, about 3 minutes more. Mix in potatoes and carrots. Cook, stirring constantly, for 2 minutes. Season with salt and pepper.
Pour beef broth, apple, ketchup, and soy sauce into the pot. Break up curry roux into blocks and place on top of the beef mixture. Do not mix the blocks into the broth.
Turn Saute function off. Close and lock the lid. Seal valve. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir broth to incorporate all the curry roux blocks, which should have melted over the top.

Nutrition Facts : Calories 422.1 calories, Carbohydrate 34.3 g, Cholesterol 66.3 mg, Fat 21.2 g, Fiber 3.4 g, Protein 23.4 g, SaturatedFat 7.7 g, Sodium 720.3 mg, Sugar 5.8 g

INSTANT POT® JAMAICAN CHICKEN CURRY

Instant Pot® Jamaican Chicken Curry image

If you can't go to Jamaica, why not bring Jamaica to you with this lively chicken dish! Jamaican curry usually contains allspice, so look for a blend that has it, or make your own. Even with potatoes in the dish, steamed basmati rice is a great add-on, but feel free to leave it out, or use cauli rice to cut back on the carbs.

Provided by Bibi

Categories World Cuisine Recipes Latin American Caribbean

Time 50m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons ghee
1 medium onion, chopped
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2 tablespoons Jamaican curry powder
1 fresh jalapeno pepper, seeded and sliced
¼ teaspoon ground thyme
1 pinch salt and ground black pepper to taste
2 cups chicken broth
1 ½ pounds boneless, skinless chicken thighs, cut into 3 pieces each
2 medium potatoes, peeled and cubed
1 pound baby carrots
3 cups steamed basmati rice

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat ghee. Add onion and cook until starting to turn clear, 2 to 3 minutes. Add garlic and ginger and cook, stirring, until garlic is fragrant, about 1 minute. Stir in Jamaican curry powder, jalapeno, thyme, salt, and pepper until well combined.
Pour in 1/4 cup of chicken broth, scraping off the browned bits from the bottom of the inner pot. Add chicken pieces, potatoes, and carrots; stir until well coated with the spices and seasonings. Pour in remaining chicken broth. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Serve over steamed rice.

Nutrition Facts : Calories 329.8 calories, Carbohydrate 22.7 g, Cholesterol 83.6 mg, Fat 16.7 g, Fiber 4.9 g, Protein 22 g, SaturatedFat 6 g, Sodium 542.4 mg, Sugar 5.5 g

INSTANT POT BEEF CURRY

Instant Pot Beef Curry image

This rich, savory Japanese-style beef curry is typically made with little blocks of store-bought Japanese curry roux. Since the dish comes together so fast in an Instant Pot®, we use the time gained to make a homemade roux with basic pantry ingredients. (Garam masala isn't traditional, of course, but Japanese curry has hints of the flavors in the spice blend.) Combined with Worcestershire sauce, tomato paste, grated apple and beef broth, the result is a mildly sweet, spicy curry packed with extra umami. You can serve it over white rice or udon noodles. You can also make it without the beef and pour the sauce over Japanese-style breaded and fried pork or chicken cutlets (tonkatsu or chicken katsu, respectively).

Provided by Food Network Kitchen

Categories main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

5 tablespoons unsalted butter, at room temperature
3 tablespoons all-purpose flour
1 tablespoon curry powder
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon garam masala
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
Kosher salt and freshly ground black pepper
2 pounds boneless beef chuck roast, trimmed and cut into 3/4-inch cubes
1 tablespoon vegetable oil, plus more if needed
1/2 large onion, chopped
1/2 Fuji apple, peeled and grated
1 tablespoon tomato paste
1 teaspoon honey
1 1/2 cups low-sodium beef broth
1/2 teaspoon Worcestershire sauce
3/4 pound Yukon gold potatoes, peeled and cut into 3/4-inch pieces
3/4 pound carrots, peeled and cut into 3/4-inch pieces
Cooked white rice, for serving
Fukujinzuke (pickled red daikon), for serving

Steps:

Place the butter, flour, curry powder, onion powder, garlic powder, garam masala, turmeric, cayenne, white pepper, and 1/2 teaspoon salt in a large bowl and knead until combined. Set the curry roux aside.
Pat the beef dry and season all over with 1 teaspoon salt and a few grinds of black pepper. Add the oil to the Instant Pot® and set to high saute (see Cook's Note). When the oil is hot, add the beef in two or three batches to avoid overcrowding and cook, undisturbed, until golden brown on the bottom, 2 to 3 minutes. Stir once and cook 2 to 3 minutes more. Transfer the beef to a large plate using a slotted spoon and repeat with the remaining beef, adding more oil if needed.
Add the onion and apple to the pot and cook, stirring often and scraping up the browned bits on the bottom with a wooden spoon, until soft and translucent, 3 to 4 minutes. Add the tomato paste and honey and stir to coat. Add the broth and stir to combine. Add the browned beef and any juices accumulated on the plate, Worcestershire sauce, potatoes, carrots and 1 teaspoon salt and stir to combine. Scatter dime-size pieces of the curry roux evenly over the top.
Follow the manufacturer's guide for locking the lid and set to pressure cook on high saute for 20 minutes. After the pressure cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Unlock and remove the lid, being careful of any remaining steam.
Set the Instant Pot® to high saute and stir until the roux is melted and the curry looks smooth and creamy with no streaks of roux, about 1 minute. If the curry is too thick for your liking, stir in a 1/2 cup to 1 cup water. Season with salt and pepper, if needed. Serve with rice and fukujinzuke.

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INSTANT POT JAPANESE CURRY (STEP-BY-STEP INSTRUCTIONS

2019-09-13 Instructions Turn the Instant Pot on and press the Sauté button, allow the pot to heat up slightly. Add the butter and once melted,... Once the …
From instantpoteats.com
5/5 (1)
Total Time 55 mins
Category Main
Calories 405 per serving

Turn the Instant Pot on and press the Sauté button, allow the pot to heat up slightly. Add the butter and once melted, the onions and 1/4 teaspoon salt. Cook together for 4-5 minutes, stirring a couple of times.
Now add the rest of the ingredients except for the water/stock. Stir through for 30 seconds, allowing the spices to release their aromas. Press Cancel to turn the Instant Pot off.
Add the water and the stock cube and stir everything really well together. Pop the lid on top, lock and make sure the top valve is pointing to Sealing. Press Pressure Cook (Manual on older models), HIGH pressure and set the timer to 10 minutes. After 3 beeps, the Instant Pot will start building up the pressure and you will see ‘ON’ on display. The pressure will take about 5-10 minutes to build up and then the 10-minute timer will begin and display on the screen.

Instant Pot Japanese Curry Recipes

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