Instant Pot Japanese Curry Recipe With Chicken

A white plate with rice on the left half and Japanese curry on the right half. The plate is on a circular wooden board.

5 from 5 reviews

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! 



About 1 1/2 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 

1/2 cup (120g) tomato sauce

3 cups (600g) chicken broth 

2 tsp curry powder 

3 tbsp soy sauce 

Bay leaf

Olive oil

Salt and pepper


  1. Set the Instant Pot to the Brown option for 15 minutes at 320°F (160°C) with lid open.
  2. Add olive oil to the Instant Pot and fry the chicken pieces on both sides until golden brown.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve warm, garnish with chopped spring onions and black sesame seeds.


The scale up function does not change the gram measurements.


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