Healthy Instant Pot Japanese Curry

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Growing up, I thought Japanese curry only came from restaurants or those boxed roux blocks from the Asian market. My mom never made it at home, saying it took too long to get that rich, thick sauce just right. I get it – who wants to stand over a pot for hours after work?

That’s where the Instant Pot comes in as a total game-changer. Instead of watching and stirring forever, this pressure cooker method gives you that same cozy, hearty curry in a fraction of the time. And trust me, if you can press a few buttons, you can make this curry – no special skills required.

What Kind of Curry Roux Should I Use?

Japanese curry roux comes in several popular brands like S&B, Golden Curry, and Vermont Curry, and they’re all good choices for this recipe. Each brand offers different heat levels – usually mild, medium, or hot – so pick one that matches your spice preference. Most Japanese curry roux comes in a rectangular block that’s pre-scored into cubes, making it easy to measure out exactly what you need. While you can technically make curry roux from scratch, the boxed versions are what most Japanese homes use and they’ll give you that authentic comfort food taste you’re looking for. Just make sure you’re grabbing Japanese curry roux specifically (not Thai or Indian curry paste) since it has that distinct, thick, gravy-like consistency that makes Japanese curry special.

Options for Substitutions

This Japanese curry recipe can be adapted with several ingredient swaps if needed:

• Japanese curry roux: This is a key ingredient that gives the dish its distinct flavor, but if you can’t find it, you can make your own with 4 tablespoons each of butter and flour, 2 tablespoons curry powder, 1 tablespoon garam masala, and 1 teaspoon cayenne pepper. Cook the butter and flour until brown, then add the spices.
• Chicken thighs: You can swap chicken thighs with chicken breast, though cooking time should be reduced by 2-3 minutes. Beef chunks or firm tofu are also good alternatives for a different twist.
• Yukon gold potatoes: Any waxy potato variety works well here – try red potatoes or white potatoes. Russet potatoes can be used too, but they might break down more during cooking.
• Furukajinzuke: This pickled vegetable garnish is traditional but optional. You can use regular pickled vegetables or kimchi as alternatives, or simply skip it.
• Chicken stock: Vegetable stock works fine as a substitute, or you can use water with an extra bouillon cube for added flavor.
• Fresh ginger: If you don’t have fresh ginger, use 1/4 teaspoon of ground ginger instead. In a pinch, ginger paste from a tube works too – use about 1 teaspoon.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Instant Pot Japanese Curry is cutting vegetables into inconsistent sizes – make sure to cut your carrots, potatoes, and onions into similar-sized chunks (about 1-1.5 inches) so they cook evenly and finish at the same time. A common error is adding the curry roux blocks too early in the cooking process, which can cause them to stick to the bottom of the pot and trigger the dreaded “burn” notice – instead, wait until after pressure cooking to stir in the curry blocks. To prevent your potatoes from becoming too mushy, avoid cutting them too small and consider using waxy potatoes like Yukon Gold that hold their shape better under pressure. For the most flavorful results, don’t skip browning the chicken thighs before pressure cooking, as this step creates a deeper, richer taste that makes your curry even more satisfying.

What to Serve With Japanese Curry?

A big bowl of steamed white rice is the traditional and perfect partner for Japanese curry – the fluffy grains are ideal for soaking up all that rich, savory sauce! For a complete meal, I like to add some simple sides like quick-pickled cucumbers or a light green salad dressed with rice vinegar and sesame oil. If you want to make it extra special, try adding a soft-boiled egg on top of your curry or serve it with a side of crispy gyoza dumplings. You can also set out some fukujinzuke (pickled vegetables) on the side, which adds a nice tangy crunch to balance out the curry’s richness.

Storage Instructions

Keep Fresh: This Japanese curry tastes even better the next day when all the flavors have had time to mingle! Pop it in an airtight container and keep it in the fridge for up to 4 days. The sauce might thicken up a bit in the fridge, but that’s totally normal.

Freeze: Good news – this curry is perfect for freezing! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll stay good in the freezer for up to 3 months. Just remember to leave a little space in the container as liquids expand when frozen.

Reheat: When you’re ready to enjoy your curry again, warm it up slowly on the stovetop or in the microwave. If it’s too thick, just add a splash of water or chicken stock while reheating. Give it a good stir now and then to make sure it heats evenly. The potatoes might be a bit softer after reheating, but the flavor will still be great!

Preparation Time	15-25 minutes
Cooking Time	15-20 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 90-100 g
• Fat: 40-50 g
• Carbohydrates: 150-160 g

Ingredients

• 3 medium onions
• 1 ½ medium carrot
• 3 yukon gold potatoes
• 2 cloves garlic
• 1 tsp ginger
• 1 ½ lb (680 g) boneless skinless chicken thighs
• Kosher salt
• Freshly ground black pepper
• 1 tbsp vegetable oil
• 3 cups (720 ml) chicken stock
• 1 package (8.4 oz, 240 g) japanese curry roux
• 1 tbsp ketchup
• 1 tbsp soy sauce
• Furukujinzuke for garnish

Step 1: Prepare the Vegetables

Start by cutting 3 medium onions in half, then cut each half into 5 wedges.

Peel 1 ½ medium carrots and cut them diagonally, rotating a quarter turn between each cut for even pieces.

Peel 3 Yukon gold potatoes, cut them into quarters, and soak in water to remove excess starch.

Step 2: Prepare Aromatics and Chicken

Mince 2 cloves of garlic and grate 1 teaspoon of ginger.

Next, cut 1 ½ lb (680 g) of boneless, skinless chicken thighs into bite-sized pieces.

Season the chicken pieces with kosher salt and freshly ground black pepper to taste.

Step 3: Sauté Onions and Aromatics

Press the “Sauté” button on your Instant Pot and add 1 tablespoon of vegetable oil.

Once the pot is hot, add the onion wedges and sauté them until they become translucent.

Stir in the minced garlic and grated ginger until their aromas are released.

Step 4: Cook Chicken and Vegetables

Add the seasoned chicken pieces to the pot, ensuring they are well-coated with the oil.

Then, add the prepared carrots and potatoes to the pot and mix everything well to combine the flavors.

Step 5: Pressure Cook with Curry Roux

Pour in 3 cups (720 ml) of chicken stock and place the blocks of Japanese curry roux on top.

Close the Instant Pot lid and set the pressure cooker to cook for 15 minutes.

This will infuse the stock and ingredients with the curry flavor.

Step 6: Final Touches and Serve

Once cooking is complete, carefully release the pressure and open the lid.

Stir the contents well, ensuring all the curry roux has dissolved completely.

Add 1 tablespoon of ketchup and 1 tablespoon of soy sauce, mixing until fully integrated.

Transfer the curry to a serving dish and enjoy your homemade Japanese curry!