Instant Pot Japanese Curry
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.
Servings 6 servings
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.
- 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.
Serving: 1cup | Calories: 389kcal | Carbohydrates: 20g | Protein: 21g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 116mg | Sodium: 675mg | Potassium: 647mg | Fiber: 4g | Sugar: 6g | Vitamin A: 9497IU | Vitamin C: 21mg | Calcium: 88mg | Iron: 3mg