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
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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 our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

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