Instant Pot Japanese Curry

Well the Japanese cuisine has much more to offer beyond sushi rice!

This is a yummy fragrant Japanese curry which is quick and easy to make.

I like to serve it with plain white rice.

Instant Pot Japanese Curry
4.5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: Japanese
Keyword: chicken thighs, Japanese Curry, Vermont curry paste
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Servings: 6
  • 1 tbsp oil
  • 1 tbsp garlic
  • 1 tbsp ginger minced
  • 1 lb chicken thigh bonless, skinless & cut into bite size
  • 1 1/2 cup onion sliced
  • 4 red potatoes quartered
  • 2 carrots chopped
  • 1 1/2 cup water
  • 1/2 package Vermont curry paste 6 squares
  • 1/2 cup coconut milk
  • Add all ingredients except coconut milk in the inner pot of the instant pot.
  • Place curry place on the top of all ingredients.
  • Close the lid of the instant pot.
  • Set the instant pot to “Manual” at high pressure for 4 minutes, release the pressure quickly.
  • Open the lid of the instant pot.
  • Add in the coconut oil while stirring continuously.
  • Serve with any side dish you and enjoy.
This recipe is part of my FREE recipe index, where you can find the best Instant Pot recipes. If you love this recipe, please pin and share it. Thanks!

Hotel? Trivago
Instant Pot Recipes? Corrie Cooks

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