You’ve probably heard of theInstant Pot ¯\_(ツ)_/¯
But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.
Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!
Japanese curry is a thick stew that typically contains a protein source and a variety of vegetables. It is commonly served over rice, with noodles or bread. Watch my video to learn how to make it under 30 minutes using your Instant Pot!
4 medium-sized carrots
3 medium-sized onions
2 medium-sized potatoes
1 tbsp neutral tasting oil
1 pack S&B Golden Curry Sauce Mix (7.8 oz)
1.5 lb boneless, skinless chicken thighs (See Note 1)
small thumb ginger
3 cups water
1) Smash the ginger and garlic and cut the vegetables into chunks (See Note 2)
2) cut the chicken thighs into bite-sized pieces
3) Plug in your Instant Pot. Press the sauté button and wait until the “hot” indicator turns on.
4) Pour the oil into the pot and swirl to coat evenly.
5) Add the ginger, garlic and onions and cook for 5 minutes or until fragrant. Stir occasionally to sauté more thoroughly.
6) Add the chicken pieces and sear for a couple of minutes. They do not need to be fully cooked.
7) Add the remaining vegetables and stir to mix all ingredients together.
8) Pour the water into the pot (See Note 3)
9) Break up the curry cubes and submerge them into the water.
10) Close the lid and ensure the steam valve is set to sealing position.
11) Cancel the sauté function and select pressure cook, at high pressure for 15 minutes.
12) When time is up, either natural release for 10-15 minutes and fast release remaining pressure, or do a complete fast release.
13) When the float valve is down, open the lid and mix the stew until all curry has been dissolved.
14) Serve with rice, noodles or bread! Enjoy!
1) You may opt for a different type or cut of meat, but I prefer chicken thighs since they stay juicy and tender, even when overcooked.
2) I prefer more vegetables in my curry stew, but you may use less if you’d love.
3) Use 5 cups of water for stove-top cooking
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