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.
Recipe - Foodland Farms Aina Haina
Instant Pot Japanese Beef Curry
0
Servings5
0Ingredients
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
- Season the beef cubes with salt and pepper on all sides.
- Press saute on the instant pot and choose more/high heat setting.
- 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.
- 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.
- Pour in 6 cups of stock, worcestershire sauce, ketchup, grated apple, bulldog tonkatsu sauce and scrape the bottom of your pot well.
- Close the instant pot lid, then switch the knob to sealing. Also press cancel on your instant pot to turn off saute mode.
- Choose high pressure/manual and set for 20 minutes cooking time. Once the timer is up, wait 10 minutes before venting the steam.
- Open your lid when it's safe and add the potatoes and carrots. Mix well and season with salt and pepper.
- 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
Island Beef Grass Fed Chuck Roast, 1 Pound
Member Price
$8.49 avg/ea was $10.49 avg/ea$8.49/lb
Yellow Sweet Onion, 0.6 Pound
Member Price
$1.37 avg/ea was $2.15 avg/ea$2.29/lb
Garlic, 1 Each
$1.39
Russet Potato, 0.5 Pound
Member Price
$1.20 avg/ea was $1.80 avg/ea$2.39/lb
Carrot, 0.5 Pound
Member Price
$1.00 avg/ea was $1.50 avg/ea$1.99/lb
Not Available
Kitchen Basics All Natural Original Beef Stock, 32 Ounce
Member Price
$4.19 was $4.79$0.13/oz
Morton Salt & Pepper Pack, 5.25 Ounce
Member Price
$4.99 was $5.99$0.95/oz
Ginger, Local , 0.4 Pound
Member Price
$1.60 avg/ea was $1.96 avg/ea$3.99/lb
Gold Medal All-Purpose Flour, 5 Pound
Member Price
$5.99 was $7.99$1.20/lb
S&B Oriental Curry Powder, 3 Ounce
Member Price
$6.99 was $7.99$2.33/oz
Not Available
Not Available
L&P Worcestershire Sauce, 10 Ounce
$7.59$0.76/oz
Heinz Tomato Ketchup, 20 Ounce
Member Price
$4.29 was $5.99$0.21/oz
Not Available
Maika`i Organic Cane Sugar, 24 Ounce
Member Price
$3.99 was $6.69$0.17/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
- Season the beef cubes with salt and pepper on all sides.
- Press saute on the instant pot and choose more/high heat setting.
- 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.
- 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.
- Pour in 6 cups of stock, worcestershire sauce, ketchup, grated apple, bulldog tonkatsu sauce and scrape the bottom of your pot well.
- Close the instant pot lid, then switch the knob to sealing. Also press cancel on your instant pot to turn off saute mode.
- Choose high pressure/manual and set for 20 minutes cooking time. Once the timer is up, wait 10 minutes before venting the steam.
- Open your lid when it's safe and add the potatoes and carrots. Mix well and season with salt and pepper.
- Continue to simmer until carrots and potatoes and render; the sauce is so desired thickness.