Pressure Cooker Japanese Beef Curry Stew {Instant Pot}

Name: Pressure Cooker Beef Curry
Prep time: 10 min
Cook time: 39 min
Total time: 49 min
Yield: 4 servings
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)); See my Pressure Cooker Perfectly Cooked Pot Pot Rice recipe

January 29, 2016 By Jill 24 Comments Modified on July 20, 2018

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.

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

These King Trumpet Mushrooms are great in the Curry.

Living in Southern California, I have access to all kinds of ethnic grocery stores.

I love these little brown mushrooms.

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

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

Here is the handy printable recipe:

Pressure Cooker Beef Curry

5 from 7 votes

Print Pin Rate

Course: Main Course

Cuisine: Japanese

Prep Time: 10 minutes

Cook Time: 39 minutes

Total Time: 49 minutes

Servings: servings

Author: Jill Selkowitz

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)

Rice

See my Pressure Cooker Perfectly Cooked Pot Pot Rice recipe

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

If you are in a hurry, skip the browning step. It is not necessary, just ups the depth of flavor a bit.

The "Hot" curry mix gives a deeper, fuller flavor, but not a spicy, heat.

You can use whatever vegetables you like. If you use pumpkin and/or sweet potato in place of white potatoes, then omit the honey.

Ginger is good for another taste.

A piece of chocolate adds a richer taste.

Mix it up anyway you like and try it various ways.

Curry is good served over Japanese short rice. Jasmine rice, spaghetti, pasta, udon noodles and even toast.

Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!

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Pressure Cooker Japanese Beef Curry Stew (Instant Pot)

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