Instant Pot Japanese Curry Recipe
A quick and easy Japanese curry made in the Instant Pot. Perfect for a comforting meal.
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Main Ingredients
- 1 lb Chicken thighs, cut into bite-sized pieces
- 1 large Onion, chopped
- 2 medium Carrots, sliced
- 2 medium Potatoes, peeled and cubed
- 3 cups Water
- 1 package Japanese curry roux
1. Set the Instant Pot to sauté mode and add a bit of oil.
2. Add the chopped onions and sauté until translucent.
3. Add the chicken and cook until browned.
4. Add the carrots, potatoes, and water. Stir to combine.
5. Close the lid and set the Instant Pot to high pressure for 15 minutes.
6. Once the cooking time is up, do a quick release of the pressure.
7. Open the lid and add the curry roux. Stir until the roux is fully dissolved and the curry has thickened.
8. Serve hot over rice.
Calories: 350kcal | Carbohydrates: 45g | Protein: 20g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 800mg | Potassium: 900mg | Fiber: 5g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 2mg
Curry, Instant Pot, Japanese