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Photos of Instant Pot® Japanese Curry Recipe
How To Make Instant Pot® Japanese Curry
When you want it fresh and light, it’s time to put the spotlight on these must-have Japanese recipes. Your culinary skills take center stage as you serve gastronomically appealing sushi, ramen, and miso soup! Japanese buffet right at your own home!
Serves:
Ingredients
- 1 pound of boneless chicken (cut into bite-sized pieces)
- 2 tablespoons of vegetable oil
- 1 onion (chopped)
- 2 carrots (peeled and diced)
- 2 potatoes (peeled and diced)
- 2 cloves of garlic (minced)
- 2 tablespoons of curry powder
- 2 tablespoons of flour
- 4 cups of chicken broth
- 2 tablespoons of soy sauce
- 2 tablespoons of ketchup
- 2 tablespoons of Worcestershire sauce
- 1 tablespoon of honey
- Salt and pepper to taste
- Cooked rice, for serving
Instructions
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Set the Instant Pot® to sauté mode and heat the vegetable oil.
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Add the chicken and cook until browned. Remove the chicken and set aside.
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Add the onion, carrots, potatoes, and garlic to the Instant Pot® and sauté until the vegetables are slightly softened.
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In a small bowl, whisk together the curry powder and flour. Add this mixture to the Instant Pot® and cook for 1-2 minutes, stirring constantly.
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Pour in the chicken broth, soy sauce, ketchup, Worcestershire sauce, and honey. Season with salt and pepper.
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Return the chicken to the Instant Pot® and give everything a good stir.
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Close the lid and set the Instant Pot® to manual or pressure cook mode for 15 minutes.
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Once the cooking time is complete, let the pressure release naturally for 10 minutes, then release any remaining pressure manually.
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Serve the Instant Pot® Japanese curry over cooked rice.
Nutrition
- Calories : 350kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 80mg
- Sodium : 900mg
- Total Carbohydrates : 38g
- Dietary Fiber : 5g
- Sugar : 8g
- Protein : 24g
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