Instant Pot Japanese Curry

Instant Pot Japanese curry is a one-pot complete meal ready in under 30 minutes. It's made with tender juicy beef and hearty vegetables cooked in a mouthwatering flavor-loaded curry that has a distinct signature flavor of sweet and savory with a slight heat. The perfect comfort dish any night of the week!

Japanese curry is a must-try at least once. Are you surprised to know that Japan has a curry dish? If you've ever traveled to Japan or ordered from a Japanese restaurant, chances are you've eaten this popular dish. If this is your first time learning about it, trust me, you're going to wonder how you survived this long without it.

It's made with tender beef, aromatics like onion and garlic, potatoes, carrots, mushrooms, and apple submerged in a flavorful sauce made from a curry roux, beef broth, and tomato paste. If you're a fan of Indian curry but have never tried the Japanese version, well giddy-up because you're going to love this incredible comfort food. Making it at home in your pressure cooker takes the guesswork out of it, and the results are incredible!

Although it did originate as Indian curry brought over by the British way back in the day, it has since become its own entity. It was changed over the years to suit the taste buds of the people of Japan that it can no longer be considered the same as Indian curry. It's loaded with flavor and has a wonderful balance of sweet, savory, and salty. It's generally thicker than Indian curry and less spicy, and despite the complexity of flavor, it is really easy to make!

I'm not usually a fan of ready-made sauces, but for this pressure cooker Japanese curry recipe, I'm making an exception. Even in Japan, it's more common to use a pre-made curry package than to make it from scratch.

Instant Pot Japanese curry is made in one pot in under 30 minutes. Served over a bed of white rice, you've got a complete meal that everyone will devour. Your kids will be hard-pressed to resist licking their plates clean! Make lots and have some for leftovers the next day or freeze for when you need a tasty wholesome dinner in a pinch on any busy weeknight.

Why This Recipe Works

• It's delicious and very popular with kids. They'll be asking for seconds!
• Customizable. The spice level can be flexible as well as which brand of roux you use, and of course which vegetables you add-in. Beef is a popular choice but you could use a different protein as well.
• Makes great leftovers! Using the Instant Pot allows you to make a big batch which is great for meal prepping and planning.
• All ingredients can be found in your local Asian market or the "international foods" section at your grocery store.
• The Instant Pot makes this dish even easier and more convenient. It also results in tender beef and veggies.

Ready-Made Curry Roux

When I make a dish from scratch, I usually like to make it, well, from scratch. There are exceptions to the rule, however. First, when I'm short on time there's nothing wrong with a shortcut. Second, when making Japanese curry, it's almost strange NOT to use a ready-made roux!

At least one brand is usually found in most local Asian markets, a specialty aisle in the grocery store, or on Amazon. While you're at it, pick up a few extra packages and keep them stocked in your pantry or cupboards. They can come in mild, medium, or hot and are a simple way of getting all of those complex flavors to come together.

Listed below are 3 of the most popular brands available. Have a read and then decide which you'd like to use. Spoiler alert...they're all great!

• Vermont curry - Kids love the sweetness in this brand! It contains honey, apples, and cheese (yes, seriously) and it's incredibly delicious.
• Java curry - Less sweet than Vermont, but also spicier. It's got a great balance of sweet and savory with a flavorful heat.
• Golden curry - [my favorite] More savory than sweet. The mildest of the bunch, which means you can play around the ingredients and adjust the flavor to your liking. It comes in 3 different spice levels: mild, medium hot, and hot.

Ingredients Needed

• Beef - Chuck roast, trimmed of fat, and cut into 1-inch cubes. Chuck roast, while not the cheapest cut of meat (definitely not the most expensive either) results in flavorful juicy meat once broken down and tenderized under pressure.
• Salt & pepper - A simply added seasoning to round out all of the flavors. You do a taste test first to see if you even need to add salt. Depending on your beef broth and how salty you find the roux, you may not even need extra salt. Do a little taste test at the end first.
• Olive oil - Used to saute the beef, aromatics, and veggies before pressure cooking.
• Aromatics - Minced garlic and diced onions impart amazing flavor into this dish.
• Apple - I like to use Fiji for this recipe because they're crisp, sturdy, and will retain their shape while cooking. You can use whatever similar type you have on hand.
• Beef stock - The liquid base for the entire dish. Again, if you find the curry roux too salty, you can opt to use low sodium or no salt broth.
• Tomato paste - Thickens up the curry, while adding color and an acidic note to balance out the sweetness.
• Worcestershire sauce - Another way to cut through the sweetness is by adding a depth of savory flavor.
• Veggies – Cubed carrots, cubed baby potatoes, and sliced mushrooms add taste and texture, and body to this dish. It is a complete meal in one dish!
• Japanese curry roux - Whichever brand you prefer.

How to Make Instant Pot Japanese Curry

(more detailed instructions in the recipe card)

Step 1: Turn on the Instant Pot and press saute. Season the beef cubes with salt and pepper. Once the display reads “Hot” add oil and sear the sides of the beef. Work in batches as to not overcrowd. Set beef aside.

Step 2: Still on saute, cook onions for 2-4 minutes until translucent. Stir occasionally. Add garlic and apple and cook for 30 seconds.

Step 3: Deglaze the pot by adding the beef stock and using a rubber spatula or wooden spoon to scrape the bits at the bottom of the pot. Those bits at the bottom of the pot will add a ton of flavor. Stir in tomato paste and Worcestershire sauce and add the beef back into the pot.

Step 4: Close the lid on the pressure cooker and set the valve to the sealing position. Press pressure cook or manual (depending on the model of your Instant Pot – they mean the same thing) and set the cooking time for 18 minutes.

Step 5: If you haven't prepped your veggies yet, do that now while the beef is cooking. Once the beef is finished cooking, do a natural release for 10 minutes before turning the valve to venting to release the remaining pressure.

Step 6: Open the lid and toss in the veggies. Close the lid, place the valve in the venting position once more and pressure cook for 4 minutes. Naturally, release for 10 minutes and release any remaining pressure before opening the lid. Add the Japanese Curry Roux and give everything a good stir. Do a little taste test (be careful it's HOT!). Add salt and pepper to taste.

Can I make this vegetarian?

Absolutely! Try upping the vegetables and using mushrooms as the main ingredient to replace the meat. You could also add in some tofu or tempeh for protein.

Tips & Variations

• Make white rice quickly and easily in the Instant Pot. Do this beforehand and you'll have it ready for serving.
• Yukon Gold or Russet potatoes also work if you'd prefer to use them.
• Switch up the protein next time around. Chicken, pork, tofu, seafood are all great choices for this dish.
• Add ginger along with the onion and garlic for an additional depth of flavor very common in Asian dishes.
• When you saute the beef, don't be concerned if it isn't there isn't a deep brown crust on the outside. The Instant Pot isn't meant for true searing, but it will still be enough to lock in the moisture.

How to Serve Japanese Curry

Serve it over a bed of sticky or soft short-grain white rice. Add an egg (either hard or soft boiled) and pickled veggies either daikon, ginger, or onions on the side. It's so good!

Some people also enjoy it overtop pasta or noodles.

Storing & Reheating Suggestions

Store any leftover curry in the fridge for up to 3 days or in the freezer for up to 1 month. I like to portion it out into smaller containers that way I only need to thaw what I need. When ready to serve, thaw in the fridge overnight and reheat on the stovetop or microwave. If you find it has become too thick, add a splash of water or broth to the curry as it warms through.