Go Back
–+ servings
Chicken cubes, chopped carrot and potatoes in creamy curry sauce top view
Print Pin
4.74 from 15 votes

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!
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
Calories 181kcal
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!

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.

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