This Instant Pot Japanese curry has tender pieces of chicken, carrots, and sweet potatoes, all in a rich and flavorful curry sauce. It is incredibly delicious and this Instant Pot chicken curry is a perfect weeknight meal that takes just over 30 minutes to make! If easy dinner recipes are what you're looking for, look no further.
THE BEST INSTANT POT JAPANESE CURRY
This Japanese curry recipe puts a delicious twist on classic Indian curry.
It is has a milder and sweeter flavor with a thick, gravy-like curry sauce that makes for one delicious flavor-filled savory dish.
Now, instead of using beef - which can sometimes be a bit overpowering -, we'll be using chicken to make this Japanese curry. And, honestly, I think using chicken lets the rest of the ingredients really shine in this recipe.
Another reason I love this Instant Pot Japanese curry recipe is that it only takes about 30 minutes to make! And, I don't know if you know anything about making "traditional" curry, but making one can take well over an hour. Not to mention, the process of making it requires a lot more hands-on work.
That said, if you use a pressure cooker to make curry, all you really have to do is some cutting to prepare the ingredients, and then let the Instant Pot - the pressure cooker - take care of the rest.
Also, when the curry is cooking in the pot, you'll have plenty of time to whip up these Easy 5-Ingredient Biscuits as a side. And it might sound strange eating biscuits with curry, but it's actually so darn good. I especially like dipping my biscuit in the curry sauce as I eat it - yuuuuum!
Ok so this Instant Pot chicken curry actually uses all pretty simple and familiar ingredients. You won't need any out-of-the-ordinary spices or seasonings to create this flavor-packed meal.
Here is everything you'll need:
- About 1 ½ lbs. chicken breast meat, chopped into larger pieces
- 1 large sweet potato, fine grated
- 1 large onion, chopped
- 2 large potatoes cut into large pieces
- 4 carrots, cut into large pieces
- 4 cloves of garlic, grated
- 3 cm (1 inch) fresh ginger, grated
- ½ cup tomato sauce
- 3 cups chicken broth
- 2 tsp curry powder
- 3 tbsp soy sauce
- Bay leaf
- Olive oil
- Salt and pepper
See, some pretty simple ingredients!
And if you have to go to the grocery store to pick anything up, grab some extra chicken - you can use to make this chicken tocino next!
HOW TO MAKE INSTANT POT JAPANESE CURRY
So, as I mentioned earlier, making this Japanese curry Instant Pot style - that's how I like saying it anyway - is super easy to make.
And the recipe will make enough for the entire family, giving you a quick and delicious weeknight meal!
Before we dive into the recipe, prepare the ingredients listed above, so all you have to do is add them to the Instant Pot and cook.
Speaking of cooking, let's get to it.
STEP 1: COOKING THE CHICKEN
First, set the Instant Pot to the "saute" option for about 10 minutes and leave the lid open - the idea here is that you want to get the pot hot.
Then, pour in the olive, add the chicken pieces, and fry the chicken on both sides until golden brown.
When the chicken is cooked, remove it from the Instant Pot and put it aside.
STEP 2: MAKING THE CURRY SAUCE
Now add the grated ginger and garlic to the Instant Pot and cook until they turn a dark brown color.
Next, add the chopped onion to the Instant Pot and simmer until the onion softens and the mixture becomes thick.
After that, add the curry powder, bay leaf, soy sauce, and tomato sauce to the Instant Pot.
STEP 3: COOKING EVERYTHING
Now add to the Instant Pot the sliced potatoes, carrots, chicken, and chicken broth.
Then close the lid and set the Instant Pot to the "stew" or "soup" option for 15 minutes under high pressure.
Once 15 minutes is up, open the lid and give your Japanese curry a good stir. And if you want it to be even thicker, continue simmering with the lid open until the curry reaches your desired consistency.
Sever warm with a side of white rice - or Coconut Rice - and garnish with some chopped spring onions and black sesame seeds. Enjoy!
HOW TO STORE JAPANESE CURRY
Ok, so this Instant Pot curry recipe will make about 6 servings, perfect for a big family dinner or meal prep!
Then to reheat, just put your Japanese curry in the microwave in 20-second intervals until warm. Or you can heat it up in a saucepan over medium-low heat until it reaches your desired temperature.
FAQS ABOUT THIS INSTANT POT CURRY RECIPE
What is the difference between Japanese and Indian curry?
The biggest difference between the two is that Japanese curry has a thick gravy-like texture with a slightly sweet and mild flavor.
Indian curry tends to use more spices and has more of a kick to it.
Can I use other meat besides chicken?
Yes, you can use anything you want like beef, fish, or even lamb. Just make sure to adjust the cooking time accordingly depending on what meat you use.
What can I eat with this dish?
WRAPPING IT ALL UP
This Instant Pot chicken curry is incredibly flavorful, filling, and made with wholesome ingredients.
It is sure to be a hit with everyone who tries it, and you can add it to your list of easy dinner recipes to make for any occasion.
Well, I hope you enjoy this Instant Pot Japanese curry as much as my family and I do. Make sure to leave a comment below if you give it a try!
MORE INSTANT POT RECIPES
If you liked how quick and easy this recipe was in the Instant Pot, there are a few more on the blog I think you'll like too.
Try making one of these Instant Pot recipes next:Print
Instant Pot Japanese Curry Recipe With Chicken
This instant pot Japanese curry has tender pieces of chicken, carrots, and sweet potatoes, all in a rich and flavorful curry sauce. And this instant pot chicken curry is a perfect weeknight meal that takes just over 30 minutes to make!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Instant Pot
- Cuisine: Japanese
About 1 ½ lbs. (650g) chicken breast meat, chopped into larger pieces
1 large sweet potato, fine grated
1 large onion, chopped
2 large potatoes cut into large pieces
4 carrots, cut into large pieces
4 cloves of garlic, grated
3 cm (1 inch) fresh ginger, grated
½ cup (120g) tomato sauce
3 cups (600g) chicken broth
2 tsp curry powder
3 tbsp soy sauce
Salt and pepper
- Set the Instant Pot to the Brown option for 15 minutes at 320°F (160°C) with lid open.
- Add olive oil to the Instant Pot and fry the chicken pieces on both sides until golden brown.
- Remove chicken pieces from the Instant Pot and place the grated ginger and garlic in the same oil until they get a darker brown color, then add the chopped onion. Simmer until the onion softens and the mixture becomes compact.
- Add curry powder, bay leaf, soy sauce, tomato sauce, and mix to combine. If you want the curry sauce to be thick, shiny, and compact at the end of cooking, transfer the mixture to a blender at this time and combine it and return it to the Instant Pot.
- Now add sliced potatoes and carrots, cooked chicken, and chicken broth. Close the Instant Pot lid, set it to the Stew/Soup option, set the time to 15 minutes, and high pressure.
- When the Instant Pot finishes cooking, open the lid and stir. If you want the Japanese curry to be even thicker, you can continue simmering to the desired consistency with the lid open.
- Serve warm, garnish with chopped spring onions and black sesame seeds.
The scale up function does not change the gram measurements.
- Serving Size: 1 serving
- Calories: 270
- Fat: 2
- Carbohydrates: 24
- Fiber: 4
- Protein: 36
Keywords: instant pot japanese curry, japanese curry recipe, japanese chicken curry, instant pot chicken curry, instant pot chicken curry recipe, instant pot japanese curry recipe, instant pot curry chicken, instant pot curry chicken recipe, golden curry recipe, instant pot japanese curry chicken, chicken breast japanese curry instant pot, how to make japanese curry in instant pot, instant pot curry chicken, instant pot curry recipe