Japanese Chicken Curry Instant Pot
Japanese chicken curry loaded with carrots, potatoes and onions. So easy to make in the Instant Pot in just 15 minutes.
Ingredients
- 1 tablespoon canola oil
- 1 onion sliced
- 1 teaspoon ginger grated
- 2 cloves garlic minced
- 3 carrots 1 inch pieces
- 2 potatoes 2 inch pieces
- 1 pound boneless skinless chicken thighs 1 inch pieces
- ½ apple grated
- 1 tablespoon soy sauce
- 1 tablespoon ketchup
- ½ cup chicken broth
- 3.2 ounces golden curry sauce mix
- salt to taste
Instructions
- In an Instant Pot on sauté mode high, add oil and sauté the onions, ginger and garlic for 1-2 minutes or until fragrant.
- Turn off the heat and mix in carrots, potatoes, chicken, apple, soy sauce, ketchup, and chicken broth.
- Place the curry cubes on top and do not mix.
- Seal the Instant Pot and cook on high for 4 minutes then quick release until the valve drops.
- Mix the curry until the sauce is fully dissolved and add salt to taste.
Notes
- Use your favorite Japanese curry roux. They come in a variety of brands and spice levels. Golden Curry and Vermont Curry are two popular brands.
- Chop the potatoes into large pieces so they don't fall apart. I used russet potatoes but you can use Yukon gold potatoes which hold their shape better.
- Adjust the curry sauce based on your preference. I like my curry sauce thick but you can add more water or broth based on your taste. For a thinner sauce, add ½ cup of chicken broth at a time until your desired consistency.
- Prep and cook time does not include time for the Instant Pot to come to pressure and quick release.
Nutrition Estimate
Calories: 413kcalCarbohydrates: 31gProtein: 27gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 108mgSodium: 1533mgPotassium: 990mgFiber: 6gSugar: 10gVitamin A: 7705IUVitamin C: 29mgCalcium: 52mgIron: 2mg
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