Instant Pot® Japanese Curry Recipe

Instant Pot® Japanese Curry Recipe

How To Make Instant Pot® Japanese Curry

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Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes



  • 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


  1. Set the Instant Pot® to sauté mode and heat the vegetable oil.

  2. Add the chicken and cook until browned. Remove the chicken and set aside.

  3. Add the onion, carrots, potatoes, and garlic to the Instant Pot® and sauté until the vegetables are slightly softened.

  4. 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.

  5. Pour in the chicken broth, soy sauce, ketchup, Worcestershire sauce, and honey. Season with salt and pepper.

  6. Return the chicken to the Instant Pot® and give everything a good stir.

  7. Close the lid and set the Instant Pot® to manual or pressure cook mode for 15 minutes.

  8. Once the cooking time is complete, let the pressure release naturally for 10 minutes, then release any remaining pressure manually.

  9. Serve the Instant Pot® Japanese curry over cooked rice.


  • 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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