Pressure Cooker Japanese Curry

This Pressure Cooker Japanese Curry is a quick and easy way to enjoy a comforting and flavorful Japanese curry. Tender chunks of meat and vegetables are simmered in a rich, savory curry sauce, perfect for a satisfying weeknight meal.

Total Time: 55

Ingredients

• 1 lb [[beef chuck]]
• 1 tsp [[salt]]
• 1/2 tsp [[black pepper]]
• 2 [[vegetable oil]]
• 1 large [[onion]]
• 1 large [[carrot]]
• 1 large [[potato]]
• 4 cups [[water]]
• 1 bay leaf [[bay leaf]]
• 1 package [[Japanese curry roux]]
• 2 [[Worcestershire sauce]]
• 1 [[ketchup]]
• [[cooked rice]]
• [[fukujinzuke]]
• [[rakkyo]]

Steps

• Cut the beef chuck into 1.5-inch (4 cm) cubes. Season with salt and black pepper.
• Turn on the Instant Pot and select [Saute]. Add vegetable oil and brown the beef on all sides. This will take about 5 minutes. Then transfer the beef to a plate.
• Add onion and cook until softened, about 3 minutes. Add carrot and potato and cook for another 2 minutes.
• Return the beef to the Instant Pot. Add water and bay leaf. Cancel [Saute].
• Close the lid and set the pressure release valve to the Sealing position. Select [Pressure Cook] or [Manual] and set the cooking time to 15 minutes at high pressure.
• When the cooking is complete, let the pressure release naturally for 10 minutes, and then do a quick release to release the remaining pressure.
• Open the lid and remove the bay leaf. Break the Japanese curry roux into pieces and add to the Instant Pot. Stir until the curry roux is completely melted and dissolved.
• Add Worcestershire sauce and ketchup and stir to combine.
• Select [Saute] and simmer for 5 minutes, stirring occasionally, until the curry has thickened to your desired consistency.
• Serve hot with freshly steamed rice and your favorite Japanese pickles such as fukujinzuke and rakkyo.