Instant Pot Japanese Curry

 

Very nice and quick curry recipe! It’s great you don’t have to keep stirring it in the pot.

Here’s what I did:

1)     Chopped vegetables and chicken, minced garlic and grated ginger. Soaked potatoes in water.

2)     Turn on instant pot to saute mode. Pour some oil in.  Sauted onion, ginger, and garlic.

3)     Add chicken into instant pot. Then carrots and potatoes.

4)     Pour 3 cups of chicken broth in. Add 1 box of Japanese curry instant pot, making sure to leave it on the top.

5)     Close instant pot and cook for 15 min.

6)     Open instant pot when done, and add in 1 tablespoon and ketchup and 1 tablespoon soy sauce and make sure curry dissolved

Pressure Cooker Japanese Curry カレーライス (圧力鍋) • Just One Cookb (justonecookbook.com)

INGREDIENTS

·        3 onions

·        1 ½ carrots

·        3 Yukon gold potatoes (Tip: Russet potatoes would break down too easily)

·        2 cloves garlic

·        1 tsp ginger

·        1 ½ lb boneless, skinless chicken thighs (you can also use pork and beef chuck roast. don't use stew beef as it won't get tender) (used 2 lb)

·        kosher/sea salt (I use Diamond Crystal; use half for table salt)

·        freshly ground black pepper

·        1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)

·        3 cups chicken stock/broth (You can use beef stock for beef, or vegetable stock/broth; if you're careful with sodium intake, you can use water only, or use half stock + half water)

·        1 package Japanese curry roux (7-8 oz or 200-230 g; or use all of my homemade curry roux)

·        1 Tbsp ketchup (read the blog post for add-on condiments)

·        1 Tbsp soy sauce (read the blog post for add-on condiments)

For Garnish

·        furkujinzuke (red pickled daikon) (optional)

Directions

7)     Gather all Ingredients

8)     Cut the onions into halves and cut the halves into 5 wedges.

9)     Peel the carrot and cut into bite sizes. I use a Japanese cutting technique called “Rangiri”. Cut the carrot diagonally while rotating it a quarter between cuts. This not only results in an attractive shape that is good for stews and simmered dishes but also gives the pieces bigger surface space to absorb seasonings quicker. Tip: You can cut the vegetable slightly bigger to avoid mushy texture.

10)  Peel the potatoes and cut into quarters. Soak in water to remove starch.

11)  Mince the garlic and grate ginger.

12)  Cut the meat into bite-size pieces (I use a Japanese cutting technique “Sogigiri”). Season with kosher salt and freshly ground black pepper. (don’t season with too much salt.)

13)  Press the “Sauté” button on your Instant Pot (or a pressure cooker; I use a 6 QT Instant Pot) and heat 1 Tbsp oil.

14)  When the pot is hot, add the onion, minced garlic and ginger.

15)  Add the chicken to the pot and coat with oil.

16)  Add carrot and potato to the pot and mix well.

17)  Add 3 cups (720 ml) chicken broth and then curry roux from one box (I use ½ package mild and ½ package medium spicy). Use the spatula to push down some ingredients but keep the curry roux blocks on top and do NOT mix! If you use a homemade roux, add it after pressure cooking is done. Homemade roux is runnier and it goes to the bottom of the pot easily and can burn while cooking.

18)  Cover and lock the lid. Make sure the steam release handle points at “sealing” and not “venting”. Press the “Keep Warm/Cancel” button on the Instant Pot to stop sauté. Press the “meat/Stew” button to switch to the pressure cooking mode. Press “minus” button to change the cooking time to 15 minutes.

19)  [stove-top pressure cooker] If you’re using a stove-top pressure cooker, you won’t have the buttons to press. Just cook on high heat until high pressure is reached. Then reduce the heat to low but maintain high pressure for about 15 minutes.

20)  When it is finished cooking, the Instant Pot will switch automatically to a “Keep Warm” mode. Slide the steam release handle to the "Venting" position to let out steam until the float valve drops down, OR let the pressure release naturally (takes about 15 mins).

21)  Unlock the lid and add 1 Tbsp ketchup and 1 Tbsp soy sauce (if you use homemade curry, add it before ketchup and soy sauce. Change to saute mode for additional 5 minutes until homemade curry roux blends well). Mix well and make sure all the curry roux has been dissolved. Transfer to a serving dish. Garnish with Fukujinzuke (red daikon pickles)