Instant Pot Japanese Curry Recipe

Recipesfull introduces to you: Japanese Recipes. (Instant Pot Japanese Curry Recipe). Japanese curry is easily one of the top national dishes of Japan, behind sushi, ramen, and miso soup. It is distinctly Japanese, varying enough from Indian or Thai curries to be its own. Making Japanese curry in the Instant Pot® ensures the texture is perfect, and the meat, if used, is tender and juicy. What I was taught growing up: always, always use the roux as a base. Serve with rice!

Brief

Prep 30 mins

Cook: 35 mins

Additional: 10 mins

Total: 1hr15 mins

Servings: 6

Yield: 6 servings

Instant Pot Japanese Curry Recipe

Ingredients

1 ½ tablespoons canola oil

1 onion

chopped

1 ½ pounds beef

cut into 1/2-inch or 1-inch cubes

2 cloves garlic

minced

1 teaspoon grated fresh ginger

2 medium potatoes

peeled and cubed

2 carrots

peeled and chopped into 1/2-inch pieces

¼ teaspoon salt

¼ teaspoon ground black pepper

2 ½ cups beef broth

1 small apple

grated

1 tablespoon ketchup

1 tablespoon soy sauce

1 (3.5 ounce) container Japanese curry roux

World Cuisine

Directions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot. Add onion; saute until almost translucent about 3 minutes. Add beef garlic and ginger; saute until beef begins to brown about 3 minutes more. Mix in potatoes and carrots. Cook stirring constantly for 2 minutes. Season with salt and pepper.

Step 2

Pour beef broth apple ketchup and soy sauce into the pot. Break up curry roux into blocks and place on top of the beef mixture. Do not mix the blocks into the broth.

Step 3

Turn Saute function off. Close and lock the lid. Seal valve. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

Release pressure using the natural-release method according to manufacturer's instructions 10 to 40 minutes. Unlock and remove the lid. Stir broth to incorporate all the curry roux blocks which should have melted over the top.

Nutritional Information

Instant Pot Japanese Curry Recipe

Servings Per Recipe:6

Calories: 422.1

% Daily Value *

Protein: 23.4g 47%

Carbohydrates: 34.3g 11%

Dietary Fiber: 3.4g 14%

Sugars: 5.8g

Fat: 21.2g 33%

Saturated Fat: 7.7g 39%

Cholesterol: 66.3mg 22%

Vitamin A Iu: 4044.8IU 81%

Niacin Equivalents: 7.1mg 55%

Vitamin B6: 0.6mg 35%

Vitamin C: 19.7mg 33%

Folate: 31.3mcg 8%

Calcium: 42.6mg 4%

Iron: 2.9mg 16%

Magnesium: 43.7mg 16%

Potassium: 765.3mg 21%

Sodium: 720.3mg 29%

Thiamin: 0.2mg 17%

Calories From Fat: 191.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.