Instant Pot Japanese Curry

🧂 Ingredients

• 1 1/2 pounds beef chuck roast

  fat removed, 2” cubes
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon cooking oil
• 1/2 medium onion

  diced
• 2 clove garlic

  minced
• 1 teaspoon ginger

  peeled and grated
• 2 cups beef stock
• 1/4 cup tomato sauce
• 8 oz potatoes

  1 1/2” cubes
• 1 package Japanese curry roux or 2 squares Japanese Katsu Curry
• 1/2 cup carrots

  frozen
• 1 tablespoon cornstarch

  optional
• 1 tablespoon cold water

  optional

Instructions

• 1 Season the beef on all sides with salt and pepper.
• 2 Turn on saute mode on the Instant Pot. When hot, add cooking oil, then add the
  beef and sear on all sides, for about 5 minutes.
• 3 Add the onions. Saute for 2-3 minutes, stirring occasionally so it doesn’t burn
  on the bottom. Cancel saute mode. Add garlic and ginger and cook for 30 seconds.
• 4 Pour in the beef stock and deglaze the pot to remove the browned bits from the
  bottom of the pot. Stir in tomato sauce. Add the potatoes and the beef back to
  the pot.
• 5 Add the curry powder.
• 6 Secure the lid and set the vent to sealing (if necessary for your model). Cook
  on high pressure for 6 minutes. When done, allow a natural release of pressure
  for 10 minutes, then release any remaining pressure and open the lid.
• 7 Turn on saute mode again. Add the carrots to the pot. If you like a thicker
  sauce, mix the cornstarch with the water and pour it into the pot once the stew
  is bubbling. Stir and let bubble for 5 minutes. Season with salt and pepper, to
  taste. Serve over rice.

Nutrition Info