April 27, 2018Van
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Prep time: 15 minutes
Cook time: 24 minutes
Serves: 6
Japanese Curry is a huge hit in my household. We usually make the Chicken Katsu Curry (recipe here), but this week I changed things up and made a delectable beef curry – which is the most popular curry dish in Japan.
The immediate difference when using beef is the richness in the flavor. All that beefy, rich flavor is embedded in the subtly sweet curry – it’s actually very similar to beef stew and shares many of the same ingredients. My youngsters all had two helpings—which made mom and dad happy since this dish is packed with everything you need for good health; In fact-the Japanese navy originally adopted this dish from the British Navy to avoid Vitamin B Deficiency!
We usually top this with some ichimi togarashi for a bit of spice—but recently we discovered “Sansyo” pepper topping which has a very zesty lemon flavor that goes wonderfully in moderation on this rich beef curry. Give it a try-this is a hearty dish that accepts additional condiments rather well.
Be sure to click on the accessories list below to get the most out of your Instant Pot.
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April 27, 2018Van
- Prep time: 15 minutes
- Cook time: 24 minutes
- Serves: 6
www.foodisafourletterword.com
Ingredients
- 1 8.4 oz Box of S&B Golden Curry Sauce Mix
- 2 Pounds Stew Meat or Chuck Roast, cut into 1 inch cubes
- 1 Large Yellow Onion, diced
- 2 Garlic Cloves, minced
- 4 Medium Russet Potatoes, peeled and quartered
- 4 Carrots, peeled and cut into 2 inch pieces
- 1 Tablespoon Butter
- 6 Cups Water
- Cooked Short Grain Rice for 6 servings
*OPTIONAL Ingredients
- 1 Teaspoon Soy Sauce
- 2 Teaspoons Ketchup
- 2 Teaspoons Apricot Jam
- ½ Teaspoon Worcestershire Sauce
- f*ckujinzuke, (Japanese Pickled Daikon)
- Togarashi, (Japanese Red Chili Pepper Powder)
- Sansyo, (Ground Japanese Sansho Pepper)
Method
- 1)
Press Sauté on the Instant Pot and choose More/High heat setting. Once the pot displays Hot, add 1 Tablespoons of Butter to the Pot then brown the beef cubes on all sides for a few minutes. - 2)
Add the diced Onions and Minced garlic and sauté for another minute. Pour in 6 Cups of Water and any of these optional seasonings (1 Teaspoon of Soy Sauce, 2 Teaspoons of Ketchup, 2 Teaspoons of Apricot Jam and ½ Teaspoon Worcestershire Sauce). Scrape the bottom of your pot well. - 3)
Seal the Instant Pot lid, switch the knob to Sealing and press Cancel on your Instant Pot to turn off Sauté mode. Choose High Pressure / Manual and set for 22 Minutes, once the timer is up wait 10 Minutes then switch the knob to Venting to release the steam. - 4)
Once the pin drops, open your lid and add the Potatoes and Carrots, give it a stir and seal the Instant Pot lid and switch the knob to Sealing. Choose High Pressure / Manual and set for 2 Minutes – once the timer is up, wait 1 minute then switch the knob to Venting to do a quick release of the steam. Once the pin drops, open your lid. - 5)
Break up the curry roux blocks, I cut them up into smaller pieces so they dissolve easier. Place the roux into the Instant Pot and stir until the roux is completely dissolved and the sauce is thick and velvety. - 6)
Serve with short grain rice or over udon noodles. Garnish with f*ckujinzuke, Togarashi or Sansyo. Enjoy!
↓ Supplies to make this recipe ↓
11 Comments
IPnewbie
January 15, 2019 at 10:44 pm
Thank you for the recipe – this was delicious! The times were perfect to make everything tender without disintegrating. I added some turnips since I love them. Had to halve the recipe for my Mini and the curry box I had was less than half of the quantity you specified, so the curry flavor was just a touch less rich than I’m accustomed to.
Reply
Jennifer
November 5, 2020 at 11:52 am
Six cups of water seems like an awful lot – is that correct? Thank you!
Reply
Van
November 5, 2020 at 1:01 pm
Hi Jennifer, yes 6 cups of water is correct. If you look at the instructions in the back of the curry box, it actually tells you to add 6 cups of water.
Reply
Jennifer
November 5, 2020 at 1:59 pm
Perfect, thank you so much!
Reply
Laurie
December 26, 2020 at 1:52 pm
Can’t wait to try this! What would the cooking time and release time be if I am omitting the meat?
Reply
Van
December 26, 2020 at 5:55 pm
Hi Laurie, if you’re just cooking the vegetables, 4 Minutes High Pressure then Quick Release is all you would need.
Reply
Alan
April 24, 2021 at 5:52 pm
This recipe had too much water was not thick enough. I think the pressure cooking action on the meat and onions released liquid. The potato mostly disintegrated. I would recommend using 5 cups of water. I will try this recipe again bringing the pot to pressure after adding the potato and carrots and then releasing right afterward. It has promise for a nice weekend dinner that leaves leftovers for lunches. Needs a little tweaking.
Reply
Derek
May 27, 2021 at 7:13 pm
Waaaaaay too much water.
Reply
Christina
March 26, 2022 at 6:31 pm
You probably didn’t cut the potatoes too small. My quartered potatoes were cooked perfectly.
Reply
Lola
August 27, 2023 at 11:06 am
Thank you for the awesome recipe! Your cooking times were spot on, every other recipe had the potatoes and carrots in with the meat and they disintegrated but your separate additions were perfect! I did add minced ginger for the additional flavour but otherwise everything was perfect. To those that say there is too much water, the recipe reflects the water amount on the box – you may need to bring the sauce to a boil to activate the corn starch and thicken your sauce. I had to let my sauce simmer for 5 mins after adding the cubes to get the right consistency.
Thank you again ☺️
Reply
Sheila
September 25, 2023 at 9:25 pm
Used goat meat. Pounded stew sized goat meat with mallet. Put in a pot to boil on stove first. Removed all foam on top to take out excess blood. Simmered covered for about 30 minutes.
Also, used smaller size of curry block and added some curry powder and chili powder.
Came out perfect. Meat was so tender, vegetables were cooked to perfection and taste was just right.Reply
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