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Instant Pot Japanese Curry Recipe

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4 from 1 review

This Instant Pot Japanese Curry recipe offers a quick and flavorful way to enjoy a classic comfort dish featuring tender chicken thighs, hearty vegetables, and rich curry paste simmered with coconut milk. Ready in just 20 minutes, this dish delivers the authentic taste of Japanese-style curry with minimal effort using an Instant Pot.

  • Total Time: 20 minutes
  • Yield: 6 servings

Ingredients

Protein and Vegetables

  • 1 1/2 pounds chicken thighs, cut into 1 inch pieces
  • 2 carrots, chopped
  • 2 medium onions, chopped
  • 1 garlic clove, minced
  • 1 teaspoon ginger, minced
  • 2 medium Yukon Gold potatoes, cubed into 1 inch pieces

Liquids and Seasonings

  • 1 tablespoon butter
  • 2 teaspoons Worcestershire sauce
  • 1 cup chicken broth
  • 8 ounces Japanese curry paste
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15-ounce) can coconut milk

Instructions

  1. Prepare Instant Pot: Turn the Instant Pot to the sauté setting (normal) and add the butter to melt.
  2. Sauté aromatics: Add the chopped onions, minced garlic, and ginger to the butter and sauté until softened, about 2-3 minutes, stirring regularly to prevent burning.
  3. Add remaining ingredients: Add the chicken pieces, chopped carrots, cubed potatoes, Worcestershire sauce, chicken broth, curry paste (placing it on top), salt, and black pepper. Stir gently to combine without fully mixing the curry paste.
  4. Pressure cook: Close the Instant Pot lid and switch to pressure cook on high for 5 minutes. Once cooking finishes, allow the pressure to release naturally, then perform a quick release for any remaining pressure.
  5. Mix curry paste: Open the lid and stir thoroughly to distribute the curry paste evenly throughout the curry.
  6. Add coconut milk: Stir in the coconut milk and adjust seasoning by adding extra salt if needed.
  7. Serve: Serve hot, either on its own or over steamed rice for a complete meal.

Notes

  • Using chicken thighs helps keep the meat tender and flavorful throughout cooking.
  • The natural pressure release allows the curry to thicken and develop deeper flavors.
  • Add vegetables in uniform pieces to ensure even cooking in the Instant Pot.
  • You can adjust the amount of curry paste or coconut milk to tailor the spice level and creaminess.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Japanese

Find it online: https://recipeteach.com/instant-pot-japanese-curry-recipe/