Delicious homemade Instant Pot Japanese curry for the whole family. Made with chicken, potatoes and carrots and can be turned intoa vegetarian version. Serve with rice or cauliflower rice.
- Turn the Instant Pot on and press the Sauté button, allow the pot to heat up slightly. Add the butter and once melted, the onions and 1/4 teaspoon salt. Cook together for 4-5 minutes, stirring a couple of times.
- Once the onions start to turn golden, add the chicken, ginger and garlic and stir all together.
- Now add the rest of the ingredients except for the water/stock. Stir through for 30 seconds, allowing the spices to release their aromas. Press Cancel to turn the Instant Pot off.
- Add the water and the stock cube and stir everything really well together. Pop the lid on top, lock and make sure the top valve is pointing to Sealing. Press Pressure Cook (Manual on older models), HIGH pressure and set the timer to 10 minutes. After 3 beeps, the Instant Pot will start building up the pressure and you will see ‘ON’ on display. The pressure will take about 5-10 minutes to build up and then the 10-minute timer will begin and display on the screen.
- Once the 10 minutes are up, allow the pressure to release naturally for 15 minutes, then use the quick release to let off the rest of the steam.
- Once the pressure is completely released, you can open the lid. You can keep the Instant Pot on Keep Warm setting for now. Stir the curry and using a ladle, scoop 1-2 cups of the broth into a bowl or a blender. We’re now going to make the gravy roux that will thicken the sauce.
- Add the flour to this bowl and either whisk it vigourosly or process the mixture in a blender for 5-10 seconds, which is what I did. The flour is starchy and will thicken the broth. Try to avoid any lumps, that’s why blending might work better than whisking. Now, add the extra ketchup, tomato paste and soy sauce and whisk the sauce.
- Stir this gravy roux back into our curry. That’s when the magic happens and the curry should thicken. Have a taste and add a little more salt if you need. It’s now ready to serve with rice, quinoa or cauliflower rice.
For a gluten-free version, swap soy sauce with Tamari and regular flour with gluten-free flour or cassava flour.