Name: Instant Pot® Japanese Curry
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Canola oil - 1 ½ tablespoons; Onion, chopped - 1; Beef, cut into 1/2-inch or 1-inch cubes - 1 ½ pounds; Garlic, minced - 2 cloves; Grated fresh ginger - 1 teaspoon; Potatoes, peeled and cubed - 2 medium; Carrots, peeled and chopped into 1/2-inch pieces - 2; Salt - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Beef broth - 2 ½ cups; Apple, grated - 1 small; Ketchup - 1 tablespoon; Soy sauce - 1 tablespoon; Japanese curry roux - 1 (3.5 ounce) container

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot® Japanese Curry

1. Canola oil - 1 ½ tablespoons

2. Onion, chopped - 1

3. Beef, cut into 1/2-inch or 1-inch cubes - 1 ½ pounds

4. Garlic, minced - 2 cloves

5. Grated fresh ginger - 1 teaspoon

6. Potatoes, peeled and cubed - 2 medium

7. Carrots, peeled and chopped into 1/2-inch pieces - 2

8. Salt - ¼ teaspoon

9. Ground black pepper - ¼ teaspoon

10. Beef broth - 2 ½ cups

11. Apple, grated - 1 small

12. Ketchup - 1 tablespoon

13. Soy sauce - 1 tablespoon

14. Japanese curry roux - 1 (3.5 ounce) container

How to cook deliciously - Instant Pot® Japanese Curry

1. Stage

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot. Add onion; saute until almost translucent, about 3 minutes. Add beef, garlic, and ginger; saute until beef begins to brown, about 3 minutes more. Mix in potatoes and carrots. Cook, stirring constantly, for 2 minutes. Season with salt and pepper.

2. Stage

Pour beef broth, apple, ketchup, and soy sauce into the pot. Break up curry roux into blocks and place on top of the beef mixture. Do not mix the blocks into the broth.

3. Stage

Turn Saute function off. Close and lock the lid. Seal valve. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

4. Stage

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir broth to incorporate all the curry roux blocks, which should have melted over the top.