Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 716kcal 35%
Fat 31g 47%
Saturated Fat 9g 45%
Carbohydrates 67g 22%
Fiber 6g 24%
Sugar 14g 28%
Protein 37g 74%
Cholesterol 156mg 52%
Sodium 1,071mg 44%

Percent Daily Values are based on a 2,000 calorie diet.

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Pressure Cooker Japanese Curry

Name: Pressure Cooker Japanese Curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 3 onions (large; 2¼ lb, 1,005 g); 1½ carrots (5 oz, 143 g); 3 Yukon gold potatoes (15 oz, 432 g); 2 cloves garlic; 1 tsp ginger (grated, with juice); 1½ lb boneless, skinless chicken thighs (see Notes for substitutions); ⅛ tsp Diamond Crystal kosher salt; ⅛ tsp freshly ground black pepper; For the Curry Sauce:; 1 Tbsp neutral oil (for cooking); 3 cups chicken stock/broth (for lower sodium, use water only or half stock and half water); 1 package Japanese curry roux (7–8 oz or 200–230 g; or make my Japanese Curry Roux); 1 Tbsp ketchup; 1 Tbsp soy sauce; For Serving:; 6 servings cooked Japanese short-grain rice; fukujinzuke (Japanese red pickled vegetables) (optional; or make myHomemade Fukujinzuke)

Prep 20m

Cook 20m

Total 40m

This pressure cooker Japanese curry recipe combines tender chicken thighs, onions, carrots, and potatoes in a savory, slightly sweet curry sauce. Served over steamed Japanese rice and topped with fukujinzuke, it's a comforting and easy-to-make meal with layers of flavor.

Curry

Instant Pot

Nutrition Facts

Pressure Cooker Japanese Curry

Ingredients

For The Curry Sauce

For Serving

Steps

Nutrition Facts

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