Japanese Chicken Curry

Instant Pot (Electric Pressure Cooker)

Ryan Goodwin avatar
Ryan GoodwinPublished on 21 days ago

Japanese curry is definitely one of my favorite curries. This version uses an electric pressure cooker so you can have great homemade Japanese curry from scratch in under half an hour.

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What you will need

1 yellow onion

4 cloves (15g) garlic, crushed

1 thumb-sized chunk (20g) ginger, grated

1 lb (.5 kg) small potatoes

1 apple

3 medium carrots

1.5 lb boneless chicken thighs

2 tbsp oil

2 anchovies

1tbsp (7g) curry powder

2 tbsp 30g mirin

1 tbsp (17g) soy sauce

2 1/2 cups (600ml) chicken broth

2 tbsp corn starch

Salt and pepper

How to cook


Crush garlic

Crush your garlic however you like. I usually use the broad side of my knife or a microplane.


Grate ginger

Crush the ginger to a pulp with a ginger grater. Or you can use the finest side of a standard box grater.


Quarter the potatoes

If your potatoes are small, feel free to leave them whole. These potatoes were medium-sized, so I lined them up and quartered them.


Slice apple

Quarter the apple. Slice out the core. Slice the apple thin. Or, you can use a cheese grater and grate the apples as well to make sure that they are not detectable in the final dish. But the pressure cooking should take care of that anyway.


Trim and chop chicken thighs

Sometimes boneless chicken thighs can have little pieces of gristle on the back where the bone has been removed. If you feel any rough spots, slice them off. Then chop up the chicken.


Set instant pot to sautée mode

Tap the button that says 'sautée'. This will heat your instant pot up, just like if you put a pan on a medium heat.


Add oil

Pour in the oil and heat until shimmering.


Add sliced onion and apples

Dump in the apples and onions. Stir over heat until onion is translucent.



Drop in the anchovies, and stir.


Garlic, ginger, curry

Add the garlic, ginger and curry. Stir over heat until fragant.


Soy sauce and chicken broth

Dump in the soy sauce, followed by the chicken broth.


Mirin to deglaze

Pour in the mirin and scrape the bottom of the pot to remove any fond that has developed.


Carrots, potatoes and chicken

Then, add your carrots, potatoes, and finally, the chicken.



Press 'cancel', then select 'poultry', followed by 'pressure'. This sets your Instant Pot to cook on low pressure for about 15 minutes.


Release pressure

When the cycle is complete, your Instant Pot will start beeping at you. Carefully turn the release valve on the lid of your pressure cooker to release the pressure. That's hot steam, so watch out!


Remove lid

When the pressure has been fully released, you will be able to twist the lid to remove.


Add a corn starch slurry

Dissolve the corn starch in a small amount of water. Stir this slurry into your curry. Mix well. The broth will begin to thicken.


Season and serve

Stir in salt to taste. Serve over rice. I love scallions or pickled radish as a garnish.


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