Instant Pot Japanese Curry

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This Instant Pot Japanese curry is made with tender pieces of chicken thigh simmered in a rich and creamy broth of coconut milk, curry paste and vegetables. It only cooks for 5 minutes in the Instant Pot and makes a wonderful quick and easy weeknight meal!

We are just so in love with this Japanese curry. It is INCREDIBLE and so simple to make, like this Indian inspired Instant Pot chicken curry that we also fell in love with.

The ability to make a whole meal in one pot is so convenient and makes for a super easy cleanup. And the flavors in this curry just sing.

This curry is sweet, a little spicy, rich and creamy absolute perfection, not too unlike this Japanese chicken katsu curry. It's even better leftover - AND can be frozen!

The chicken is melt-in-your-mouth tender, the potatoes and carrots cooked to perfection, and the onions melt right into the curry sauce. The coconut milk adds just the right touch of creaminess, and the curry paste has just a touch of heat.

Jump to:

• What is Japanese Curry (Kare)?
• Ingredients 
• Step By Step Instructions
• Expert Tips
• Recipe
• 💬 Comments

I use a 6 quart Instant Pot to make this recipe. Instructions are the same for the 8 quart, but it will take longer for the Instant Pot to pressurize.

What is Japanese Curry (Kare)?

Japanese curry is similar to a stew in that it combines vegetables like carrots, potatoes and onions with meats like chicken, beef and pork.

These meats and vegetables are simmered in a broth, with a touch of grated apple used for sweetness and a thick curry roux added to make it stew-like, like in these curry udon noodles.

I use a curry paste in this recipe, so no grated apple is called for (it's in my recommended curry paste already).

Ingredients 

The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.

I use yukon gold potatoes for this recipe because they retain a nice texture in the Instant Pot.

For the Japanese curry paste, you can either purchase it (I like this Vermont Curry for a bit of sweet), or you can use a from scratch Japanese curry paste (this one has no sugar so you should add ½ cup of grated apple to the curry if using homemade).

And as always, I recommend using full fat coconut milk. The light just won't give the dish that creamy texture we want.

Step By Step Instructions

Turn the Instant Pot to the sauté setting (normal) and add the butter.

Sauté the onions, garlic and ginger in the butter until softened, about 2-3 minutes. Stir regularly to ensure the garlic and ginger don't burn.

Add the remaining ingredients (except coconut milk) and stir together, keeping the curry paste at the top. **the curry paste can cause the Instant Pot to burn if it is on the bottom. 

Switch the Instant Pot to pressure cook on high for 5 minutes. Let the pressure release naturally then use the quick release to release any remaining pressure.

Stir together making sure the curry paste gets distributed throughout.

Stir in the coconut milk and add any additional salt to taste.

Serve alone or with steamed white rice (this coconut rice would go great with it as well). You can even serve it with naan if you'd like!

Make it a whole meal and start with this chicken yakitori and finish your meal off with this light and fluffy Japanese cheesecake!

Expert Tips

1. Keep the curry paste at the top when pressure cooking to prevent it from burning. Stir it in when pressure cooking is done.
2. If using homemade Japanese curry roux, add ½ cup grated apple to the curry before pressure cooking.
3. You can add some extra spice by using the "hot" version of the curry paste (the medium hot is not really spicy).
4. I use a 6 quart Instant Pot to make this recipe. Instructions are the same for the 8 quart, but it will take longer for the Instant Pot to pressurize.

Did you make this Instant Pot Japanese curry? Rate the recipe and leave a comment below to let me know how you liked it!

Recipe