Delicious and complex flavors from this Pressure Cooker Japanese Beef Curry in less than one hour! No more standing over a hot stove for hours.
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Pressure Cooker Japanese Beef Curry Stew
Pressure Cooker Japanese Beef Curry Stew
Pressure Cooker Japanese Beef Curry is so flavorful and so easy to make in the Pressure Cooker. It will taste like you slaved over a hot stove for hours. This Pressure Cooker Japanese Beef Curry is essentially just a beef stew, with mild Japanese flavoring, so don’t let the word “curry” scare you.
It is not a hot and spicy curry like a Thai or Indian Curry. My husband is not a fan of curry dishes, as a rule. I also was not thrilled with the stove method, until my friend Mona, who is Japanese, walked me through the right way of making curry.
So then I made the curry Mona’s way and he loved it. He did not realize that a Japanese Curry is very close to a regular Beef Stew, but with a little different flavoring. We eat it all time now.
I like to use House Foods Java Curry, Golden Curry Brand, and Vermont Curry blocks for this recipe, but I don’t follow the instructions on the back of the box.
Cast of Ingredients for Pressure Cooker Japanese Beef Curry Stew
Don’t panic!!!! I am just showing you Curry Options. You don’t need all those boxes.
Cooking this dish in the Pressure Cooker as opposed to on the stove, delivers tender meat, that melts in your mouth. I used my Pressure Cooker and the result was incredible. The meat was falling a part, tender and the flavor was infused throughout the dish.
I like to use House Foods Java Curry, Golden Curry Brand, and/or Vermont Curry together in one recipe. I find the Hot has much more depth and flavor than the Mild or Medium. It’s not a spicy heat hot, so don’t fear the “Hot” choice.
Make sure you make extra, so that you can turn this Curry into Japanese Vegetable Beef Curry Fried Rice the next night. I usually make a recipe and a half so that I’ll have leftovers to freeze for a quick meal and so that I can make Japanese Vegetable Beef Curry Fried Rice or Beef Curry Toast, the next day.
Rough Chop the Onions
Because we are using a tough cut of meat that needs hours to cook, chop the onions into large chucks. Hahaha, I am just kidding. We are using a Pressure Cooker, so we’re only going to cook about 35 minutes.
And since we are using a Pressure Cooker, it’s best to have the onions in large chunks, so that they will remain somewhat in tact during the cook.
Cut the Meat into Chunks
I’m using a cheap piece of chuck roast that in your oven, would take hours. In the Pressure Cooker, in a short amount of time, the chuck will melt in your mouth and be so tender and flavorful.
Add Onion and Beef to Pressure Cooker
Make sure to fully heat up your Pressure Cooker cooking pot before adding the oil. A very hot stainless steel pot with the fat added afterwards, makes stainless steel, non stick!
If using an Instant Pot or a GoWise 8 Quart Pressure Cooker, hit the Sauté button and then adjust to “More,” which is a higher heat. If using another brand, hit the Browning button.
Add the beef chunks and onions. Push them around to lightly sear all sides of the beef .
Brown the Meat
You don’t need a lot of sear. When the beef has some brown on all the sides, turn off Pressure Cooker.
While this does add an extra layer of flavor, you can skip the browning, if you like.
Add everything but the Veggies and Curry Blocks
Add in everything, except the mushrooms, carrots, potatoes and Curry Blocks.
Lock on the lid and you are ready to cook.
Peel and Quarter your Potatoes
Potatoes cook and taste much better, if you first soak them in water. So, peel and quarter the potatoes and soak them in water, while your Pressure Cooker Japanese Beef Curry is cooking
Peel and chop the carrots into about 2 inch pieces. If you plan on having rice and I highly suggest it, get the rice measured and rinsed. For perfect white rice, see my Pressure Cooker White Rice recipe.
King Trumpet Mushrooms
Living in Southern California, I have access to all kinds of ethnic grocery stores.
Any kind of mushrooms will work or if you don’t like mushrooms, leave them out and add whatever vegetables you like.
Golden Curry and Veggies
Have your mushrooms cleaned and your House Foods Java Curry, Golden Curry Brand, and/or Vermont Curry blocks ready. I like to mix two brands. Why, because my friend Mona told me too and I’ve been doing it that way ever since.
Add the Curry Blocks
After the meat is cooked, carefully drop in the Six Curry Blocks, (half a box) and mix until melted. Then add the veggies.
Lock the lid on the Pressure Cooker and in just a few minutes, you will have the most tender and flavorful Curry. This method is so much faster and better, than a cooking a couple of hours on the stove.
Pressure Cooker Japanese Beef Curry Stew
Here is my actual dinner plate. It’s my dinner. This is very yummy!
Pressure Cooker Japanese Beef Curry Stew
Here is the nicer looking picture for the blog. Hahahaha.
Perfectly cooked Pressure Cooker Japanese Beef Curry. For more interesting and flavorful dishes, check out my One Pot Chinese Orange Pepper Chicken & Rice and my One Pot Chinese Take-Out Beef and Broccoli. There are a bunch more on the blog. Have fun and enjoy!
Don’t forget to use your leftovers for Japanese Vegetable Beef Curry Fried Rice tomorrow night!
Kitchen Equipment and Essentials
- Instant Pot DUO 6 Quart
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Cilio Olivewood Spatula
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Alton Brown Salt Box
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
- Golden Curry Mix, Hot
- Vermont Curry, Medium Hot
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Here is the handy printable recipe:
Ingredients
- 2 pounds Chuck Roast or Stew Meat cut into large chunks
- 1 large Yellow/Brown Onion roughly chopped
- 2 Tablespoons Extra Virgin Olive Oil
- 4 cloves Fresh Garlic minced
- 3 cups Fresh Water
- 1 Tablespoon Worcestershire Sauce
- 1/2 large Apple grated or 1/4 cup apple sauce
- 2 Tablespoons Clover Honey optional
- 2 teaspoons Sea Salt
- 1 cup Cremini Mushrooms assorted
- 2 large Potatoes cut in quarters
- 5 large Carrots cut into 2 inch pieces
- 1/2 box Curry Blocks (mix em up)
Instructions
- Select Sauté or Browning on your Pressure Cooker and allow to fully heat. Add oil to the Pressure Cooker cooking pot and add in the Onions and Beef Chunks.
- Give them a quick stir, just to coat the Meat and Onions with the Oil and then turn off Pressure Cooker. Add water, Worcestershire Sauce, garlic, salt, apple and honey.
- Lock lid and close Pressure Valve. Cook at High Pressure for 25 minutes. When Beep sounds, turn off Pressure Cooker and allow a 10 minute Natural Pressure Release.
- Remove lid and drop in the curry blocks. Mix until melted. Add potatoes, carrots, mushrooms and mix through.
- If you want to add Rice to make this a One Pot, Pot in Pot Meal, add a Trivet and a Pan of Rice/Water. See, my Pressure Cooker Pot in Pot Perfectly Cooked White Rice recipe for measurements.
- Lock lid and close Pressure Valve. Cook at High Pressure for 4 minutes. When Beep sounds, allow a 10 minute Natural Pressure Release.
- Serve over Pressure Cooker Perfect White Rice.
Notes
PIN this Pressure Cooker Japanese Beef Curry Stew {Instant Pot}!
Pressure Cooker Japanese Beef Curry Stew (Instant Pot)
This is my favorite recipe for Nikujaga and instead of honey I add mirin and then roast the vegetables in the garlic in a cast iron pan and add a splash of rice wine at the end. This reminds me of an October I once spent in Kure in Hiroshima where an older Japanese family of an acquaintance served this dish. I learned to make it there and the depth of flavor by adding double fermented soy for a deep umami flavor further compliments the dish. Thanks for sharing???Much aloha?
Dan, sounds great. Jill
Thanks for this recipe. I tried it once, and I’m making it again tonight.
This is so good. I had never used the curry blocks before and now have a selection in my freezer after ordering from Amazon. This recipe was so easy and my family was raving! Thank you!
Thanks, Tracy! Happy cooking. Jill
*****KUDOS on this recipe.
As someone who doesn’t care for beef stew, this was great! I was looking for new way because my mother loves beef stew but the way she makes it sucks. This was so full of flavor and amazing. This is the ONLY way I will eat it now. She thought it was too spicy but she’s wrong. Thank you for this!
Hi Karma, thank you so much. I am so glad you enjoy the recipe. My husband, who is not normally a fan of curry, loves this too. Jill
This was delicious! Thank you. I’m hoping I can find curry blocks in future which don’t have palm oil. Can’t wait to turn this in to fried rice tomorrow! Definitely don’t skip the honey ?
Hi Live. I am glad you enjoyed the curry. I rarely used packaged products, but this is so darn good. Jill
If you are using Vermont Curry, it already has apple and honey in it. I recommend “medium hot”, which really is rather mild.
Wow! I have never seen anyone else use the (cheat) boxes of the golden curry ever! As you said, everyone is afraid of the word curry. I made my typical go to with the golden brand last Tuesday for girls night. It was however the first time in the IP. It’s the only thing I can find that resembles the Chinese curry in Scotland. Only problem I have now though, is I can never find the Hot here in Colorado and that’s been a huge bummer. Glad to see you enjoy it as much as we do!!
What a great recipe. Thanks so much. I’m a fan of japanese curry but yours has taken it to another level. Although for my taste, I’ll halve the salt next time. I’m looking forward to trying your other recipes.
Hi Steve. I am so glad you like this recipe. I am lucky enough to have a friend, who is a great cook, to help with Japanese recipes. Jill
What weight for the curry? I think I have different size boxes. I’m not sure if the cubes are the same size, so I don’t know if I should go off the 6 block measurement either.
Hi Tessa~
My boxes of curry are between 7.5-9 oz each. Jill
What sort of potato do you suggest using for this? Not sure if a more waxy or starchy one will hold up better to the pressure.
How many ounces in a box of Curry Mix? I have seen them in 8 oz and 4 oz sizes….
Your equipment list shows both brands but the recipe doesn’t reference anything other than 1/2 box of Curry Mix. Please explain.
I like to use different brands in the same batch, so it is up to you to chose what you want to use. I suggest using the Hot flavors. It is not a heat hot, but a flavorful hot.
Jill
Thanks for the recipe.
I tried it, following your instructions exactly as described.
I used a brand new pressure cooker on an induction cooktop.
The curry stuck to the bottom of the pressure cooker, and burned.
Actually I thought this might happen.
I think the problem is the curry needs to be stirred after adding the roux, not cooked for 4 minutes undisturbed then left without stirring for 10 minutes.
Shane, stove top pressure cookers, cook a little differently than the electric ones. The curry blocks should be stirred into the pot and melt before adding the veggies.
Jill
Is there a substitute for the curry block? Unable to find it!
Is it possible to make the curry and rice at the same time in the Instant Pot? What step would I add the rice in? Thanks!
I’ve just started using my cooker but not need more knowledge.