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

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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

Ingredients

• 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

Instructions

• 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.