Instant Pot Japanese Curry

Chicken cubes, chopped carrot and potatoes in creamy curry sauce top view
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Are you looking for a curry recipe loaded with amazing flavor and taste? I promise you that this Instant Pot Japanese Curry is going to be your next curry obsession. Ready in just 20 minutes, you literally have no reason not to make it!

The next time you're craving a way to warm your belly and your tastebuds, add this easy curry recipe to your cooking radar!

Chicken cubes, chopped carrot and potatoes in creamy curry sauce top view

The texture of the tender chicken paired with the perfectly cooked veggies will have you scooping up a second bowl - and loving every bite. It's time to treat your tastebuds to a flavor that they're not going to forget anytime soon.

People either seem to have a love or hate with curry, and I often think it's because people just don't have the right curry recipe. Curry is literally the perfect comfort food that you can easily eat all year long.

Since each person gets their own bowl, it's easy to add extra flavors and toppings to make it unique. Some people like curry spicy, while others want a hint of sweetness. The good news is that it's possible to change up the flavors every time you make it.

I love making curry and pairing it with ramen, udon noodles, and sushi - to really complete quite the Japanese feast!

Why This Recipe Works

The flavor of this curry dish is truly unique. It combines sweet and savory with chicken and veggies in every bite. This is a dish that is meant to be savored and enjoyed!

Not only that but your house is going to smell AMAZING as well! Forget about air fresheners - just fill your house with the scent of curry.

  • An easy and simple recipe that is perfect for a quick weeknight dinner
  • A fun way to warm up your belly fast
  • Excellent to have as leftovers the next day!

Recipe Video

Recipe Ingredients

ingredients needed to make curry in the Instant Pot

Chicken thighs - Chicken thighs are delicious because they offer juicy and flavorful bites. 

Potatoes - Peel and cube up your favorite type of potato. 

Onion - I like using a sweet onion for this dish. 

Carrots - Dice and peel carrots or chop up baby carrots to add. 

Garlic - Minced garlic is such a great flavor enhancer. 

Ginger - Fresh ginger is great, but you can also use ground ginger. 

Oil - Olive oil or coconut oil is perfect. 

Water - To help thin out the curry mixture.

Curry paste - You can get this at the store, typically located in the ethnic aisle. 

Coconut milk - Don't skimp on adding coconut milk. It's such a rich and delicious flavor. 

How To Make Instant Pot Japanese Curry

Make sure that you have all the necessary ingredients on hand. Each one plays an important role in the outcome of the flavors.

Step One: Add chicken, potatoes, and onion into the Instant Pot.

Step Two: Add in the garlic, ginger, water, carrots, and oil. Add the curry paste on top.

Step Three: Close the lid and cook at high pressure for 4 minutes.

When cooking time is complete, do a quick release.

Step Four: Take off the lid and add the coconut milk. Stir for 1 minute. 

Serve in your favorite bowl, and enjoy!

Which curry paste should I use?

You can use any brand you like. My favorite options for this recipe are

  • Vermont curry paste
  • Golden curry Japanese curry mix

Variations

You can choose to make your own curry sauce if you'd like or stick to storebought.

The best way to change the flavor of this dish is to change the flavor of the curry. Adding extra spices to your curry mixtures like soy sauce, garam masala, garlic cloves, and even extra black pepper will make a huge flavor difference!

You can also make this a vegetarian Japanese curry as well and leave out the meat completely.

Helpful Tips

  • To add richness to this curry, saute and carmelize the onions and then add them to the recipe.
  • If you find the curry mixture thin, add some roux into the mixture to help thicken it up.

How to serve

All you really need to serve up this dish is a bowl and a spoon! If you do decide that you want to pair it with something, Instant Pot Coconut Rice would be amazing.

If you want to make this recipe vegan, just replace the meat with chickpeas. You can also use green peas or lentils instead of chicken as well.

Adding tofu makes this turn into an Instant Pot vegetarian curry, and it still has so much flavor!

Which Chicken Cut Should I Use?

Just like my Instant Pot Chicken Curry, I made this recipe using chicken thighs, but you can use chicken breast or whichever cut of chicken you prefer.

All you need to do is season the chicken and cut it into pieces before adding it to the instant pot.

This Instant Pot Japanese Curry can also be made using beef, turkey, or even pork as well. If you want to try something other than curry, you easily can.

Recipe FAQs

Is Japanese curry different from Indian curry?

Yes, there is a difference between Japanese curry and Indian curry. Indian curry tends to be spicier, while Japanese curry has a milder flavor and taste.

Why is Japanese curry not spicy?

It's just not spicy, but that doesn't mean that it can't be. Add in some red chili flakes or chili powder and kick up the heat.

How do I store leftover curry?

The best way to store curry leftovers is to keep them in the fridge. Make sure that you have a lid on it and eat it within 2-3 days for the best results.

How do you thicken Japanese curry without cornstarch?

To thicken the curry, you can use arrowroot in place of cornstarch. Start by adding in 1 T and seeing if that is more the consistency that you're looking for.

What makes Japanese curry different?

Japanese curry is different from other curries because it happens to be a tad bit thicker. Most curries are thin, while this curry mixture has more "substance" to it.

Instant Pot Curry Recipes

Are you loving the idea of making more curry meals in the Instant Pot? Great mind thinks alike, so here are some others to try!

Love this recipe? Please leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment below. Thanks!

Chicken cubes, chopped carrot and potatoes in creamy curry sauce top view

Instant Pot Japanese Curry

Instant Pot Japanese Curry is a delicious way to infuse flavor and taastein a simple one-pot recipe! Perfect for sharing!
4.74 from 15 votes
Print Pin Rate
Course: Main Course, soups
Cuisine: Japanese
Keyword: chicken thighs, curry, instant pot japanese curry, Japanese Curry, Vermont curry paste
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1
Author: Corrie

Ingredients

  • 1 lb chicken thigh cubed
  • 4 potatoes chopped
  • ½ cup onion chopped
  • 2 carrots chopped
  • 1 tablespoon garlic chopped
  • 1 tablespoon ginger chopped
  • 1 tablespoon oil
  • ½ cup water
  • 2 tbsp curry paste
  • ½ cup coconut milk

Instructions

  • Add the chicken, carrots and onion to the Instant Pot.
  • Next, add in the potatoes, garlic, ginger, oil and water.
  • Add the curry paste on top.
  • Put on the lid and cook on high pressure for 4 minutes.
  • When cooking time is complete, do a quick release.
  • Take off the lid, and add the coconut milk. Stir the mixture with a wooden spoon for 1 minute.
  • Serve in your favorite bowl and enjoy!

Nutrition

Calories: 181kcal Carbohydrates: 29g Protein: 4g Fat: 7g Saturated Fat: 4g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 1g Sodium: 47mg Potassium: 811mg Fiber: 4g Sugar: 4g Vitamin A: 3408IU Vitamin C: 17mg Calcium: 35mg Iron: 2mg

Video

Notes

  • To add richness to this curry, saute and carmelize the onions and then add them to the recipe.
  • If you find the curry mixture thin, add some roux into the mixture to help thicken it up.
  • Want to diversify? Adding extra spices to your curry mixtures like soy sauce, garam masala, garlic cloves, and even extra black pepper will make a huge flavor difference!
  • Feel free to take out the chicken for a vegan curry.
  • Best brands for this recipe: Vermont curry paste or Golden curry Japanese curry mix.
Tried this Recipe? Pin it for Later!Mention @corriecooksblog or tag #corriecooks!

Best Ever Instant Pot Japanese Curry

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23 thoughts on “Instant Pot Japanese Curry

  1. Wow. Made this last night exactly as in recipe. Delicious! Now I am going to play around with it with other veggies. The chicken was amazing and the potatoes were like velvet and creamy

  2. Question: How much water do you put in the bottom before you put anything in the instant pot? And do you put ingredients right into the water? (maybe I missed it but I didn't see water mentioned) Thank you.

    1. You should add 1 1/2 cups water to the Instant Pot in the first step, at the same time you add all the other ingredients listed above it. It doesn't matter the order.

  3. I am a bit confused… Top of the recipe says “minutesCook Time: 14 minutes”
    Point 3 of the instructions says” Close the lid and cook at High Pressure for 4 minutes.”
    Please confirm if cooking on high is 4 or 14 minutes.

  4. I love the golden curry brand curry mix! But Japanese curry doesn't use coconut milk, I think only Thai curry does.

    1. That's true and a good point! This recipe isn't fully traditional, I was inspired by ingredients and techniques from multiple cuisines 🙂

    1. Unfortunately no, it is much different. Vermont curry paste is a Japanese product and contains thickening agents that contribute to the texture of the sauce.

      1. Where can you find Vermont curry paste? I will have to order it online. Do you have any Diabetic friendly s on this site? Thanks!

  5. Thank you for these wonderful recipes that taste like I have cooked for hours in my kitchen. They are delicious!!!

    1. I forgot to ask in my prior message...my husband has heart issues and is on a low to no sodium diet. Can your recipes be modified? Any problem on putting a hold on salt?

      1. They can absolutely be modified! You can always leave out salt or use low-sodium ingredients because of health issues.

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