Pressure Cooker Japanese Curry (カレーライス)
Classic Japanese curry rice (kare raisu) made quickly in an Instant Pot / pressure cooker, using store-bought Japanese curry roux blocks.
⏱️ Prep: 20 min🍳 Cook: 20 min
Ingredients
| 3 | onions | |
| 1½ | carrots | |
| 3 | Yukon gold potatoes | |
| 2 cloves | garlic | |
| 1 tsp | 5 ml | ginger |
| 680 g | boneless skinless chicken thighs | |
| — | kosher salt | |
| — | freshly ground black pepper | |
| 1 Tbsp | 15 ml | neutral flavor oil |
| 720 ml | chicken stock/broth | |
| 240 g | Japanese curry roux | |
| 1 Tbsp | 15 ml | ketchup |
| 1 Tbsp | 15 ml | soy sauce |
| — | fukujinzuke (red pickled daikon), for garnish |
Instructions
- Gather all the ingredients.
- Cut the onions into halves and cut each half into 5 wedges.
- Peel the carrot and cut into bite sizes using the Japanese 'Rangiri' technique: cut diagonally while rotating a quarter turn between cuts. This gives an attractive shape and more surface area to absorb seasoning.
- Peel the potatoes and cut into quarters. Soak in water to remove starch.
- Mince the garlic and grate the ginger.
- Cut the chicken into bite-size pieces (Japanese 'Sogigiri' technique) and season with kosher salt and freshly ground black pepper.
- Press 'Sauté' on the Instant Pot and heat 1 Tbsp vegetable oil.
- When hot, add the onion, minced garlic and ginger.
- Add the chicken and coat with oil.
- Add the carrot and potato and mix well.
- Add 3 cups (720 ml) chicken broth and the curry roux from one box (240 g). Push some ingredients down with a spatula but keep the roux blocks on top without mixing. If using homemade roux, add it after pressure cooking (homemade roux is runnier and can burn on the bottom).
- Cover and lock the lid, steam release set to 'sealing'. Cancel sauté, switch to pressure cooking (Meat/Stew) and set the time to 15 minutes.
- On a stove-top pressure cooker, cook on high heat until high pressure is reached, then reduce to low and maintain high pressure for about 15 minutes.
- When finished, release the steam by sliding the handle to 'venting', or let the pressure release naturally (about 15 minutes).
- Unlock the lid and add 1 Tbsp ketchup and 1 Tbsp soy sauce (if using homemade curry, add it first and sauté 5 more minutes to blend). Mix well until all the roux dissolves. Transfer to a serving dish and garnish with fukujinzuke (red daikon pickles).