Instant Pot Japanese Curry

chicken and vegetables in orange curry sauce with rice in a bowl

This Instant Pot Japanese curry is made with tender pieces of chicken thigh simmered in a rich and creamy broth of coconut milk, curry paste and vegetables.

Course Main Course

Cuisine Japanese

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 389kcal

Author Danielle Wolter

Equipment

Pressure cooker

Ingredients

1 ½ pounds chicken thighs cut in 1 inch pieces
2 carrots chopped
2 medium onions chopped
1 garlic clove minced
1 teaspoon ginger minced
1 tablespoon butter
2 medium yukon gold potatoes cubed in 1 inch pieces
2 teaspoons Worcestershire sauce
1 cup chicken broth
8 ounces Japanese curry paste
1 teaspoon salt
¼ teaspoon black pepper
1-15 ounce can coconut milk

Instructions

Turn the Instant Pot to the sauté setting (normal) and add the butter.
Sauté the onions, garlic and ginger in the butter until softened, about 2-3 minutes. Stir regularly to ensure the garlic and ginger don't burn.
Add the remaining ingredients (except coconut milk) and stir together, keeping the curry paste at the top.
Switch the Instant Pot to pressure cook on high for 5 minutes. Let the pressure release naturally then use the quick release to release any remaining pressure.
Stir together making sure the curry paste gets distributed throughout.
Stir in the coconut milk and add any additional salt to taste.
Serve alone or with rice.

Notes

Keep the curry paste at the top when pressure cooking to prevent it from burning. Stir it in when pressure cooking is done.
If using homemade Japanese curry roux, add ½ cup grated apple to the curry before pressure cooking.
You can add some extra spice by using the "hot" version of the curry paste (the medium hot is not really spicy).
I use a 6 quart Instant Pot to make this recipe. Instructions are the same for the 8 quart, but it will take longer for the Instant Pot to pressurize.

Nutrition