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4.64 from 11 votes

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 349kcal

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: 349kcal