Instant Pot Pressure Cooker Japanese Chicken Curry
The Instant Pot Pressure Cooker Japanese Chicken Curry recipe is basically a dump and push start recipe.
As you follow along and prepare the ingredients in the order listed, you simply dump them into the pot and then close the lid.
It’s really easy to make your own Roux, but this boxed stuff is just so much more convenient.
Ingredients for Pressure Cooker Japanese Chicken Curry.
- Grapeseed Oil or other neutral oil
- Fresh Garlic
- Ginger Root
- Oyster Sauce option
- Chocolate option
- Salt and Pepper
- Chicken Thighs
- Chicken Broth – Homemade Chicken Bone Broth or Better than Bouillon
- Japanese Roux Blocks – a combination of House Foods Vermont Curry, Golden Curry and Java Curry
When cooking with peeled potatoes, it is important to soak them in water before using.
Why Soak Potatoes in Cold Water?
Soaking the potatoes in water prior to cooking will remove some of the excess starch. In my Air Fryer Potato Latke recipe, that excess starch is used in the recipe!
It will also prevent potatoes from sticking together, when making Air Fryer French Fries or deep frying.
This process will also prevent the oxidation of the potatoes, which causes them to turn brown.Cut potatoes begin to turn color rather quickly.
Potatoes can be soaked overnight if necessary, but 30 minutes is all that is needed.
Oil is always added to a preheated pot.
This gives you some time to cut the veggies.
The ingredients get added, as they are prepped.
Grab a di Oro Living Silicone Spatulas Set and just give them a toss in the oil.
With my customizable recipe and technique, your curry can, if you choose, have a new flavor profile, each time it is prepared.
There is a trick, taught to me by my friend Mona and wow, what a difference!
Fresh Garlic and Ginger Root are very often added in equal amounts.
My Homemade Ginger Garlic Paste is very handy to have on had in the refrigerator at all times.
I kid you not, years ago, when I first made Japanese Curry with the packaged blocks, I hated it. It wasn’t until years later that I learned why. see my Pressure Cooker Japanese Beef Curry recipe for more details.
Suffice it to say, every good Japanese Curry has a couple of extra added ingredients, so that the curry will be delicious and different from your neighbors.
Delicious Japanese Curry Extra Ingredients.
- Grated Apple – my favorite to use in Beef Curry
- Honey – my other favorite in Beef Curry
- Oyster Sauce – yummy in Chicken Curry
- Chocolate – delicious in Beef and Chicken Curry
- Red wine – Sweet or Dry
- Shaoxing Wine – It’s Chinese, but who’s counting?
- Sake (the kind for drinking) or Mirin
- Peanut Butter – I like this in Fish Curry the best, but yummy in pork, beef and chicken too.
- Ketchup – delicious in Chicken Curry
- Orange Marmalade – delicious in both Chicken and Beef Curry
- Mashed Banana – yummy in Beef Curry
- Fish Sauce – great in so many recipes
- Worcestershire Sauce – gives the same flavor boost as Fish Sauce
- Tonkatsu Sauce – this is great to use with all meat
- Soy Sauce – yummy in just about everything
Choose 2-3 ingredients from the above list each time you make this Pressure Cooker Japanese Chicken Curry recipe.
Tips and Tricks
- Prep the potatoes before doing anything else.
- Set your Instant Pot DUO Plus, Mealthy MultiPot or Pressure Cooker to Saute or Browning (or turn on for those without multicookers) once you are ready to prep the ingredients.
- Wait for the pot to heat before adding oil.
- Toss ingredients (in the order listed) into the pot as you prep.
- Use two different brands of Japanese curry blocks and mix the heat factor.
- Cook the rice with my Pressure Cooker Pot in Pot Rice method.
If using a chicken base, like Better than Bouillon Chicken Base, I like to do about 1.25 teaspoon to one cup of water.
Pressure Cooker Homemade Bone Broth, obviously is dynamite in this Instant Pot Pressure Cooker Japanese Chicken Curry recipe.
Mix the spice level of the curry roux blocks. The extra hot isn’t really hot as in heat, so don’t fear the extra hot
Turn this Instant Pot Pressure Cooker Japanese Chicken Curry recipe into a one pot meal!
If you are making this a one pot meal using my Pressure Cooker Perfectly Cooked Pot In Pot Rice recipe, you will just need these two accessories. One Round Pressure Cooker Stainless Steel Insert and a Stainless Steel Tall Legged Trivet/Steamer Rack.
There is enough liquid in the pot to perfectly cook the chicken and veggies.
The curry blocks, nicely mix in and thicken the curry.
You must serve this over Jasmine or Calrose rice. The sauce is so incredible, you will want to eat just the sauce with rice!
Enjoy this Pressure Cooker Japanese Chicken Curry with a glass of white wine or sake. 🙂
More Delicious Chicken Recipes to Try.
Kitchen Equipment and Essentials
- Instant Pot DUO Plus, Mealthy MultiPot or Pressure Cooker
- J.A. Henckels Classic 8 inch Chef’s Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- di Oro Living Silicone Spatulas Set
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Alpha Armour Salt Box with Spoon
- Alton Brown Salt Box
- Gravity Electric Salt and Pepper Grinder
- Fine Life Oil Mister
- 6 oz Porcelain Ramekins
- 3 ounce Porcelain Dipping/Condiment Bowls
- John Boos Maple Cutting Board with Groove
- RSVP Stainless Steel Strainer Basket
- 2 Tiered Stainless Steel Pressure Cooker Stackable Insert Pans
- Stainless Steel Tall/Short Trivet & Egg Cooker Set
- House Foods Vermont Curry, Golden Curry and/or Java Curry.
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Here is the handy printable recipe:
Instant Pot Pressure Cooker Japanese Chicken Curry
Pressure Cooker Japanese Chicken Curry is comfort food. Simple recipe with just a few ingredients dumped into the Instant Pot, Mealthy or Pressure Cooker.
- 1.5 pounds Potatoes peeled and cut into quarters
- 1 Tablespoon Grapeseed Oil
- 1 large Yellow Onions
- 1 inch Fresh Ginger Root peeled/minced
- 3 cloves Fresh Ginger minced
- 2 large Carrots
- 1 Tablespoon Tonkatsu Sauce
- 1 Tablespoon Chocolate Block any kind
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 1.5 pounds Boneless/Skinless Chicken Thighs cut into 2 inch pieces
- 3 cups Chicken Broth
- 1/2 box Japanese Curry Roux
- 12 ounces Jasmine Rice rinsed well
- 12 ounces Fresh Water
Peel and quarter potatoes and place them in a bowl with cool water. Let soak for 20 minutes and then start preparing the ingredients.
Select Saute/Browning on pressure cooker and allow to fully heat. Once hot, add oil.
Rough chop carrots and onions and add them to cooking pot.
Mince garlic and ginger and add to cooking pot. Mix in salt, pepper, Tonkatsu sauce, chocolate (or 2 adds in of your choice).
Mix curry blocks into the liquid and stir, until the curry is well blended and the sauce has thickened.
Dump in chicken and mix through.
Drain potatoes and add to pot and cover with chicken broth.
Sink curry blocks into broth.
Rinse rice well and add to rice pan. Add water. Place trivet into pot and place pan of rice on top.
Lock on lid and close pressure valve. Cook at high pressure for 4 minutes. When beep sounds, wait 10 minutes and then release the rest of the pressure.
Remove the pan of rice and fluff. Serve curry over rice.
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