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Instant Pot Japanese Curry
Course
Main Course
Cuisine
Japanese
Keyword
chicken thighs, Japanese Curry, Vermont curry paste
Prep Time
6
minutes
Cook Time
14
minutes
Total Time
20
minutes
Servings
6
Calories
349
kcal
Ingredients
1
tablespoon
oil
1
tablespoon
garlic, minced
1
tablespoon
ginger, minced
1
lb
chicken thigh,
cut into cubes
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 the ingredients, except the coconut milk and curry paste, to the Instant Pot.
Plop the curry paste on top of the other ingredients.
Close the lid and cook at High Pressure for 4 minutes.
When the cooking time ends, do a quick pressure release.
Open the lid, add the coconut milk, and stir continuously for 1 minute.
Serve and enjoy!
Nutrition
Calories:
349
kcal