Instant Pot Japanese Curry
This easy Japanese recipe is ready in about 30 minutes and makes 6 servings. It is built around chicken thighs, potatoes and carrots. The cooking is mostly appliance cooking and sautéing. Each serving has about 420 calories and 28 g of protein.
- Total time
- 30 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 420 kcal
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It is in the Slow Cooker & Instant Pot cookbook in the app. Scale the servings, cook it step by step in cook mode, and send the ingredients to your shopping list.
Ingredients
For 6 servings
- 700 gchicken thighs
- 400 gpotatoes
- 250 gcarrots
- 2yellow onions
- 100 gJapanese curry roux
- 500 mlchicken broth
- 1 tbspsoy sauce
- 1 tbsphoney
Instructions
- Cut the Chicken thighs into bite-sized pieces. Peel and cut the Potatoes and Carrots into large chunks. Slice the Yellow onion into wedges.
- Set the Instant Pot to saute mode and brown the chicken pieces for 3 minutes. Add the onion wedges and cook for 2 more minutes.
- Add the Chicken broth, Soy sauce, potatoes, and carrots. Lock the lid and cook on high pressure for 15 minutes.
- Quick release the pressure. Break the Japanese curry roux into pieces and stir it into the hot liquid along with the Honey. Let it thicken on saute mode for 5 minutes, stirring frequently. Serve over steamed rice.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 28 g
- Fat
- 14 g
- Carbs
- 48 g
Approximate values for one serving.
About this recipe
- Cuisine: Japanese
- In cookbook: Slow Cooker & Instant Pot
