1poundboneless skinless chicken thighs1 inch pieces
½applegrated
1tablespoonsoy sauce
1tablespoonketchup
½cupchicken broth
3.2ouncesgolden curry sauce mix
saltto 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 timeuntil your desired consistency.
Prep and cook time does not include time for the Instant Pot to come to pressure and quick release.