Instant Pot Japanese Curry

Instant Pot Japanese curry is a one-pot dinner with tender beef, potatoes, carrots, and mushrooms in a thick, savory-sweet curry sauce served over rice. It has the same comforting flavor and rich gravy-like sauce as stovetop Japanese curry, but the pressure cooker makes it much easier to get tender beef without a long simmer.

Beef chuck is my favorite cut for this because it becomes very tender under pressure and works well with the thick curry sauce. I also add apple for a little sweetness and stir in Japanese curry roux at the end for that familiar flavor and texture.

I’ve tested the cooking time several times to get the beef tender while keeping the potatoes and carrots from becoming too soft. It reheats really well too, so I like making enough to have leftovers for lunch or dinner the next day.

If you like easy Japanese dinners, Chicken Katsu and Japanese Chicken Curry are two other good ones to try.

Why Japanese Curry Is Different

Japanese curry is thicker and milder than many Thai or Indian curries, with a savory-sweet flavor and a sauce that’s closer to a gravy.

It’s commonly made with meat, potatoes, carrots, and onions and served over rice. Using packaged Japanese curry roux makes it especially easy to make at home because most of the seasoning and thickening are already built into the roux.

Why I Love Making Japanese Curry in the Instant Pot

Japanese curry is traditionally simmered on the stovetop for quite a while, especially when using beef chuck. The Instant Pot speeds up the process without sacrificing the rich flavor or tender texture that makes Japanese curry so good.

The pressure cooker does an amazing job of breaking down the beef until it’s tender while giving all of the flavors time to come together. It also keeps everything in one pot, which means fewer dishes to wash at the end of the night.

Japanese Curry Roux

Japanese curry roux comes in blocks that melt into the hot broth at the end of cooking and turn it into a thick curry sauce.

I usually use Golden Curry, especially the medium hot version, because it’s savory and not overly sweet.

Vermont Curry is milder and sweeter, while Java Curry has a little more heat. Any of them will work, so choose based on how mild, sweet, or spicy you like your curry.

A Few Things Worth Knowing Before You Start

You’ll find the full ingredient list with exact measurements in the recipe card below, but here are a few helpful notes before you start.

• Beef chuck roast: This is my favorite cut for Japanese curry because it becomes incredibly tender in the Instant Pot while staying juicy and flavorful.
• Apple: Adding apple is a traditional Japanese curry ingredient that gives the sauce a subtle sweetness and extra depth of flavor. Don’t worry, it won’t make the curry taste fruity.
• Carrots, potatoes, and mushrooms: These are the classic vegetables you’ll find in many Japanese curry recipes, but feel free to use what you have on hand.
• Beef stock, tomato paste, and Worcestershire sauce: These ingredients add richness and help create the deep savory flavor that makes Japanese curry so comforting.
• Japanese curry roux: This is the key ingredient that gives Japanese curry its signature flavor and thick, velvety sauce. I usually use Golden Curry, but Vermont Curry and Java Curry are popular options too.

For another easy one-pot dinner, Instant Pot Beef Stew is a good one to try.

How to Make Instant Pot Japanese Curry

The extra step of browning the beef is worth it. It adds a deeper flavor to the curry and helps create a richer sauce. I like to work in batches so the beef sears instead of steams.

After the beef is browned, the onions, garlic, and apple get cooked briefly before adding the beef stock. Make sure to scrape up any browned bits from the bottom of the pot. Those bits add a lot of flavor and help prevent the burn warning.

The beef pressure cooks first by itself, which gives it time to become tender without turning the vegetables mushy. Once the beef is done, the carrots, potatoes, and mushrooms are added and cooked for a few more minutes until perfectly tender.

The final step is stirring in the curry roux blocks. They melt right into the hot broth and quickly transform everything into the thick, rich sauce that Japanese curry is known for. If the curry seems a little thin at first, give it a minute or two of stirring and it will continue to thicken.

Serve it over steamed white rice and enjoy. Like many stews and curries, the leftovers taste even better the next day after the flavors have had more time to develop.

What to Serve With Japanese Curry

Japanese curry is usually served simply, but a few sides really round it out:

• Steamed short-grain rice
• Chicken katsu on top (classic curry katsu combo)
• Pickled vegetables like fukujinzuke
• A simple sesame salad or cucumber salad

If you like rice bowls, this also pairs well with dishes like gyudon or katsudon on another night.

Storage Tips

Japanese curry is one of those meals that tastes even better the next day after the flavors have had time to meld together.

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 2 months. When reheating, add a splash of water if needed since the curry will thicken as it sits.

I almost always make extra because the leftovers make such an easy lunch the next day. Just reheat and serve over fresh rice.

If you make this Instant Pot Japanese Curry, I’d love to hear how it turned out! Leave a comment and rating below.

RECIPE