This recipe is for the easiest, most authentic Instant Pot Japanese Chicken Curry you will ever make.
One of the really nice things about having a Facebook group where people can post their favorite recipes is that I get to learn from other people. Nancy Moss told us about a Japanese curry and I was so excited about this that I lost no time in ordering the ready-made Curry Paste that I needed for it.
Although I ordered one that said Medium Hot, this was not even remotely hot. This means that it would make an excellent, family-friendly meal. The curry has a bit of a sweetness that I think will really appeal to kids.
One thing that I did a little differently from other recipes I saw out there was that I cut the chicken into bite size pieces, and cooked everything all in one go. This meant that I could throw together chicken, carrots, potatoes, and onions, and cook all of it for 4 minutes under pressure, which makes for a super-quick dinner.
As you can see from the picture below, everything cooked perfectly, with the carrots and potatoes done well but not mushy, and the chicken cooked tender but not shredded.
The steps to making this Instant Pot Japanese Chicken Curry in your pressure cooker are:
- Quick-sauté some ginger and garlic in a bit of oil to flavor the oil
- Pour in chicken and vegetables with water
- Place curry paste blocks on top
- Cook for 4 mins HP, 5 mins NPR
- Mix well, add a little coconut milk and serveInstant Pot Japanese Chicken CurryPrep Time5 minsCook Time14 minsTotal Time19 mins
Make a quick but authentic Japanese Chicken Curry in your Instant Pot. Just four minutes under pressure in your pressure cooker for a flavorful and hearty meal. I can't believe how quickly this came together!Course: Main CourseCuisine: JapaneseCooking Style: Instant Pot/Pressure CookerEase of Cooking: Less than 5 ingredients, Pour and Cook, Under 30 MinsRecipe Type: Chicken, Pressure CookerServings: 6Calories: 349 kcalIngredients
- 1 tablespoon oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 pound chicken thighs boneless, skinless, cut into bite size pieces
- 1.5 cups onion sliced thick
- 4 red potatoes quartered
- 2 carrots chopped thick
- 1.5 cups water
- 1/2 package Vermont Curry Paste 6 squares
- 1/2 cup coconut milk
Add all ingredients except the coconut milk into the inner liner of your pressure cooker.
Place the curry paste on the top to prevent scorching.
Cook on high pressure for 4 minutes, and then release pressure quickly.
Stir well and mix in the coconut milk, stirring until well incorporated.
Serve with rice or noodles, or with a side salad.
Nutrition facts DO NOT include macros for Vermont Curry pasteNutrition FactsInstant Pot Japanese Chicken CurryAmount Per ServingCalories 349 Calories from Fat 171% Daily Value*Total Fat 19g 29%Saturated Fat 7g 35%Cholesterol 74mg 25%Sodium 105mg 4%Potassium 965mg 28%Total Carbohydrates 29g 10%Dietary Fiber 3g 12%Sugars 4gProtein 16g 32%Vitamin A 69.3%Vitamin C 20.6%Calcium 4.4%Iron 12.8%* Percent Daily Values are based on a 2000 calorie diet.