Instant Pot Japanese Curry

A plate of Instant Pot Japanese beef curry with rice.

Course: Main Course

Cuisine: Japanese

Prep Time: 8

Cook Time: 22

Total Time: 30

Servings: servings

Calories: 402kcal

Author: Quynh Nguyen

This Instant Pot Japanese Curry is rich, hearty, and packed with tender beef, potatoes, carrots, and mushrooms in a thick, flavorful curry sauce. Made with Japanese curry roux and pressure cooked until perfectly tender, it's an easy comfort food dinner that's even better the next day.

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Equipment

Instant Pot

Ingredients

2 pounds beef chuck roast, fat trimmed, and cut into 1-inch cubes
½ teaspoon salt
½ teaspoon pepper
1 tablespoon olive oil
1 large onion, diced
2 garlic cloves, minced
½ apple (fiji or similar), peeled, cored, and diced
5 cups beef stock
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
3 carrots, sliced into ½-inch pieces
6 baby potatoes, cut into 1-inch chunks
6 mushrooms, sliced
2 (3.2 oz) boxes Japanese curry roux

Instructions

Season the beef with salt and pepper.
Turn the Instant Pot to SAUTÉ mode and wait until it reads Hot. Add olive oil.
Working in batches, sear the beef on all sides until browned. Transfer to a plate.
Add the diced onion to the pot and sauté for 2–3 minutes until softened. Add more oil if needed. Press CANCEL.
Stir in the garlic and apple and cook for about 30 seconds until fragrant.
Pour in the beef stock and use a spatula to scrape up any browned bits from the bottom. Stir in tomato paste and Worcestershire sauce.
Return the beef (and any juices) to the pot.
Secure the lid, set the valve to SEALING, and pressure cook on HIGH for 18 minutes.
Let the pressure naturally release for 10 minutes, then carefully vent.
Add the carrots, potatoes, and mushrooms. Lock the lid again and pressure cook on HIGH for 4 minutes.
Allow another 10-minute natural release before opening the lid.
Add the curry roux blocks and stir until fully melted and the sauce thickens.
Taste and season with additional salt and pepper if needed.
Serve hot with steamed white rice.

Notes

Sear in batches to avoid steaming the meat and build deeper flavor.
Don’t flip the beef too soon—it will release naturally once properly browned.
Cut vegetables with cooking time in mind: smaller pieces for firmer veggies like carrots, larger chunks for softer ones like potatoes and mushrooms so everything cooks evenly.
Add the curry roux after pressure cooking to prevent burning and keep the sauce smooth.

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