Instant Pot Japanese Beef CurryInstant Pot Japanese Beef Curry
Instant Pot Japanese Beef Curry
Instant Pot Japanese Beef Curry
Whether you've decided to give Instant Pot a try or simply looking for a new recipe, we've got you covered with this weeknight-friendly dish! Full of flavor, tender beef and veggies, this savory Instant Pot Japanese Beef Curry is sure to be a new family favorite.
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Recipe - Foodland Farms Ala Moana
JapaneseBeefCurry.jpg
Instant Pot Japanese Beef Curry
0
Servings5
0
Ingredients
Chuck Roast, 2 Pounds
Large Onion, 1 Onion
Garlic Cloves, 2 Cloves
Medium Russet Potatoes, 2 Potatoes
Carrots, 2 Carrots
Vegetable Oil, 2 Tablespoons
Beef Stock or Water, 6 Cups
Salt & Pepper, to taste
Ginger, 1 Tablespoon
Flour, 1/4 Cup
Japanese S&B Curry Powder, 2 Tablespoons
Garam Masala, 2 Tablespoons
Apple Sauce, 1/2 Cup
Worcestershire, 1 Tablespoon
Ketchup, 2 Tablespoons
Bulldog Tonkatsu Sauce, 2 Tablespoons
Sugar (optional), 1 Tablespoon
Directions

Ingredients

  • 2 pounds chuck roast (cut into 1 inch cubes)
  • 1 large onion (diced)
  • 1 garlic cloves (minced)
  • 2 medium russet potatoes (peeled and quartered)
  • 2 carrots (peeled and cut into 2 inch pieces)
  • 2 tabalespoons vegetable oil
  • 6 cups beef stock or water
  • salt & pepper, to taste
  • 1 tablespoon ginger (finely grated)
  • 1/4 cup flour
  • 2 tablespoons japanese s&b curry powder
  • 2 tablespoons garam masala (or 1 1/2 tablespoon all spice and 1/2 tablespoon cumin)
  • 1/2 cup apple sauce (or 1 fuji apple grated)
  • 1 tablespoon worcestershire sauce
  • 2 tablespoons ketchup
  • 2 tablespoons bulldog tonkatsu sauce
  • 1 tablespoon sugar (optional)

 

Directions

  1. Season the beef cubes with salt and pepper on all sides.
  2. Press saute on the instant pot and choose more/high heat setting.
  3. Once the pot reaches temperature, add 2 tablespoons of vegetable oil then brown the beef cubes on all sides for a few minutes. Take out and set aside.
  4. Add the diced onions, ginger, curry powder, garam masala, garlic, and flour then saute for a few minutes to cook the flour and spices. Add the beef back into the pot.
  5. Pour in 6 cups of stock, worcestershire sauce, ketchup, grated apple, bulldog tonkatsu sauce and scrape the bottom of your pot well.
  6. Close the instant pot lid, then switch the knob to sealing. Also press cancel on your instant pot to turn off saute mode.
  7. Choose high pressure/manual and set for 20 minutes cooking time. Once the timer is up, wait 10 minutes before venting the steam.
  8. Open your lid when it's safe and add the potatoes and carrots. Mix well and season with salt and pepper.
  9. Continue to simmer until carrots and potatoes and render; the sauce is so desired thickness.
0 minutes
Prep Time
0 minutes
Cook Time
5
Servings

Shop Ingredients

Makes 5 servings
Chuck Roast, 2 Pounds
Island Beef Grass Fed Chuck Roast
Island Beef Grass Fed Chuck Roast, 1 Pound
Member Price
$8.49 avg/ea was $10.49 avg/ea$8.49/lb
Large Onion, 1 Onion
Yellow Sweet Onion
Yellow Sweet Onion, 0.6 Pound
Member Price
$1.37 avg/ea was $2.15 avg/ea$2.29/lb
Garlic Cloves, 2 Cloves
Garlic
Garlic, 1 Each
$1.39
Medium Russet Potatoes, 2 Potatoes
Russet Potato
Russet Potato, 0.5 Pound
Member Price
$1.20 avg/ea was $1.80 avg/ea$2.39/lb
Carrots, 2 Carrots
Carrot
Carrot, 0.5 Pound
Member Price
$1.00 avg/ea was $1.50 avg/ea$1.99/lb
Vegetable Oil, 2 Tablespoons
Not Available
Beef Stock or Water, 6 Cups
Kitchen Basics All Natural Original Beef Stock
Kitchen Basics All Natural Original Beef Stock, 32 Ounce
Member Price
$3.79 was $4.29$0.12/oz
Salt & Pepper, to taste
Morton Salt & Pepper Pack
Morton Salt & Pepper Pack, 5.25 Ounce
Member Price
$4.99 was $5.99$0.95/oz
Ginger, 1 Tablespoon
Ginger, Local
Ginger, Local , 0.4 Pound
Member Price
$1.60 avg/ea was $1.96 avg/ea$3.99/lb
Flour, 1/4 Cup
Gold Medal All-Purpose Flour
Gold Medal All-Purpose Flour, 5 Pound
Member Price
$6.79 was $7.99$1.36/lb
Japanese S&B Curry Powder, 2 Tablespoons
S&B Oriental Curry Powder
S&B Oriental Curry Powder, 3 Ounce
Member Price
$6.99 was $7.99$2.33/oz
Garam Masala, 2 Tablespoons
Not Available
Apple Sauce, 1/2 Cup
Not Available
Worcestershire, 1 Tablespoon
L&P Worcestershire Sauce
L&P Worcestershire Sauce, 10 Ounce
Member Price
$5.49 was $7.59$0.55/oz
Ketchup, 2 Tablespoons
Not Available
Bulldog Tonkatsu Sauce, 2 Tablespoons
Bull-Dog Tonkatsu Sauce
Bull-Dog Tonkatsu Sauce, 500 Millilitre
$8.19$0.02/ml
Sugar (optional), 1 Tablespoon
C&H Granulated Sugar, White
C&H Granulated Sugar, White, 16 Ounce
Member Price
$2.49 was $3.29$0.16/oz

Directions

Ingredients

  • 2 pounds chuck roast (cut into 1 inch cubes)
  • 1 large onion (diced)
  • 1 garlic cloves (minced)
  • 2 medium russet potatoes (peeled and quartered)
  • 2 carrots (peeled and cut into 2 inch pieces)
  • 2 tabalespoons vegetable oil
  • 6 cups beef stock or water
  • salt & pepper, to taste
  • 1 tablespoon ginger (finely grated)
  • 1/4 cup flour
  • 2 tablespoons japanese s&b curry powder
  • 2 tablespoons garam masala (or 1 1/2 tablespoon all spice and 1/2 tablespoon cumin)
  • 1/2 cup apple sauce (or 1 fuji apple grated)
  • 1 tablespoon worcestershire sauce
  • 2 tablespoons ketchup
  • 2 tablespoons bulldog tonkatsu sauce
  • 1 tablespoon sugar (optional)

 

Directions

  1. Season the beef cubes with salt and pepper on all sides.
  2. Press saute on the instant pot and choose more/high heat setting.
  3. Once the pot reaches temperature, add 2 tablespoons of vegetable oil then brown the beef cubes on all sides for a few minutes. Take out and set aside.
  4. Add the diced onions, ginger, curry powder, garam masala, garlic, and flour then saute for a few minutes to cook the flour and spices. Add the beef back into the pot.
  5. Pour in 6 cups of stock, worcestershire sauce, ketchup, grated apple, bulldog tonkatsu sauce and scrape the bottom of your pot well.
  6. Close the instant pot lid, then switch the knob to sealing. Also press cancel on your instant pot to turn off saute mode.
  7. Choose high pressure/manual and set for 20 minutes cooking time. Once the timer is up, wait 10 minutes before venting the steam.
  8. Open your lid when it's safe and add the potatoes and carrots. Mix well and season with salt and pepper.
  9. Continue to simmer until carrots and potatoes and render; the sauce is so desired thickness.