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Instant Pot Japanese Chicken Curry Recipe

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4 from 2 reviews

Instant Pot Japanese Curry is a warm and comforting one-pot meal made with tender chicken thighs, hearty potatoes, carrots, and a rich blend of curry paste and coconut milk. This recipe delivers authentic Japanese flavors in just 15 minutes, making it perfect for a quick and flavorful dinner.

  • Total Time: 15 minutes
  • Yield: 4 servings

Ingredients

Proteins

  • 1 lb chicken thigh, cubed

Vegetables

  • 4 potatoes, chopped
  • ½ cup onion, chopped
  • 2 carrots, chopped
  • 1 tablespoon garlic, chopped
  • 1 tablespoon ginger, chopped

Liquids & Oils

  • 1 tablespoon oil
  • ½ cup water
  • ½ cup coconut milk

Spices & Condiments

  • 2 tbsp curry paste (preferably Vermont curry paste)

Instructions

  1. Prepare Ingredients: Cut the chicken thighs into cubes. Chop the potatoes, carrots, and onion. Mince the garlic and ginger. This step ensures everything is ready to go before cooking.
  2. Add Ingredients to Instant Pot: Place the cubed chicken, chopped carrots, and onions into the Instant Pot. Then add the potatoes, garlic, ginger, oil, and water on top.
  3. Add Curry Paste: Spoon the curry paste over the ingredients in the pot. Do not stir it in yet; just layer it on top to allow even cooking and flavor infusion.
  4. Cook Under Pressure: Secure the Instant Pot lid and set the cooker to high pressure for 4 minutes. This step rapidly cooks the chicken and vegetables while blending flavors.
  5. Quick Release Pressure: When the cooking cycle finishes, carefully perform a quick release to let the steam out immediately, preventing overcooking.
  6. Add Coconut Milk and Stir: Remove the lid carefully. Pour in the coconut milk and stir the mixture thoroughly with a wooden spoon for about 1 minute until smooth and well combined.
  7. Serve and Enjoy: Transfer the Japanese curry to your favorite bowl and serve hot. This delicious dish pairs well with steamed rice.

Notes

  • For extra richness, you can substitute coconut milk with heavy cream or add a bit of butter.
  • Adjust the amount of curry paste according to your preferred spice level.
  • If you like a thicker curry, you can simmer the mixture on sauté mode for a few minutes after adding the coconut milk.
  • Use Yukon Gold potatoes for a creamier texture or Russet potatoes for a fluffier one.
  • Ensure that the Instant Pot is properly sealed before beginning pressure cooking to avoid errors.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Japanese

Find it online: https://iamstarved.com/instant-pot-japanese-chicken-curry-recipe/