Instant Pot Japanese Chicken Curry
A quick and easy recipe for Japanese Chicken Curry cooked in the Instant Pot with chicken breasts, carrots, and potatoes.
Servings 4 people
- 1 tbsp vegetable or olive oil
- 2 medium onions, sliced
- 4 cloves garlic, minced
- 1 knob ginger (about 1 inches), grated
- 2 carrots, cut diagonally
- 3 potatoes, quartered
- 2 chicken breasts, cubed
- salt and pepper, to taste
- 2 1/2 cups water
- 1 package Golden Curry sauce mix (3.2 oz)
- 1 tsp Worcestershire sauce
Prepare the Vegetables:
Mince the garlic and grate the ginger. Set aside in two small bowls.Slice your onions into thick slices (1/4 inch). Dice carrots diagonally into chunks. Cut your potato into quarters, or nice chunks. Then soak them in cold water to remove the starchiness until ready to add to Instant Pot. Cut the chicken breast into chunks and season with salt and pepper, to taste.
Cooking the Curry in the Instant Pot
Using the "Sauté" function of the Instant Pot, heat the vegetable oil and sauté the sliced onions, minced ginger, and grated ginger.
Add the chicken and sauté until it's lightly cooked on the outside.
Add the carrots and potatoes and stir everything together.
Add the water and the curry roux blocks on top. (Don't mix them in).
Cover and select "Manual." Cook on high pressure for 15 minutes.
Manually release the pressure and unlock the lid.
Use the "Sauté" function to cook for a few more minutes. Add in the Worcestershire sauce. Stir everything together until the curry is well blended into the soup.
Serve over rice and enjoy!