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instant pot japanese curry
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5 from 1 vote

Instant Pot Japanese Curry with Chicken

Japanese curry is the ultimate comfort dish – the juicy chicken and fork-tender carrots cooked in the velvety Japanese curry make for a delicious and healthy meal. Using an instant pot makes this recipe super easy to make, complete in just under 20 minutes. Stovetop instructions are also included.
Prep Time5 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: Japanese
Servings: 1
Calories: 440kcal
Author: Clara

Equipment

  • Instant Pot

Ingredients

Curry Sauce

  • 1 block Japanese curry
  • cup Water
  • 1 tablespoon Soy sauce
  • 1 teaspoon Sugar
  • 1 tablespoon Ketchup
  • Cooking spray

Noodles and Chicken

  • 4 oz Chicken thigh (Skinless, boneless)
  • ½ pack Udon
  • 1-2 Mushrooms
  • 1 teaspoon Ginger
  • ½ Onion
  • 1 clove Garlic
  • ½ Carrot
  • Salt, pepper, and paprika (To season)
  • Scallions (To garnish)

Instructions

Instant Pot Instructions

  • Prepare the ingredients – Mince the garlic, onion, and ginger. Cut the chicken thigh into small, bite-sized pieces, trimming off any excess fat. Season the chicken with salt and pepper. Prepare the noodles or rice so that it is ready by the time the curry is done cooking.
  • Sauté the aromatics – Turn on sauté mode on the instant pot and spray cooking spray. Sauté the garlic, ginger, and onions. Also, add in the chicken pieces to brown the outsides by flipping periodically. Sauté until the aromatics smell fragrant and the chicken is browned about 1-2 minutes.
  • Make the curry – Add in the carrots, curry block, and water and/or chicken broth if using. Close the lid and cook on high pressure for 15 minutes.
  • Season to taste – After the Instant Pot is done cooking, turn the pressure valve to release the remaining pressure carefully. Then take off the lid, turn on sauté mode, and add in the soy sauce, ketchup, and sugar. Mix everything together thoroughly until the curry is at the desired consistency. 
  • Garnish and serve – Pour the curry over the udon noodles or serve with rice, garnish with scallions, and enjoy!

Stovetop Instructions

  • Prepare the ingredients – Mince the garlic, onion, and ginger. Cut the chicken thigh into small, bite-sized pieces, trimming off any excess fat. Season the chicken with salt and pepper. Prepare the noodles or rice so that it is ready by the time the curry is done cooking.
  • Sauté the aromatics – In a saucepan or small pot, bring the stove to medium heat and spray cooking spray and sauté the garlic, onions, and ginger. Also, add in the chicken pieces to brown the outsides by flipping periodically. Sauté until the aromatics smell fragrant and the chicken is browned, about 1-2 minutes.
  • Make the curry – Add in the carrots, curry block, and water and/or chicken broth. Bring to a simmer and cook for about 10 minutes, or until the chicken is cooked through and the carrots are fork tender. Add in the chicken stock periodically to deglaze or to reach the right consistency for the curry sauce.
  • Season to taste – Turn off the heat and add the soy sauce, ketchup, and sugar, adjusting to your liking. Mix everything together thoroughly until the curry is at the desired consistency. 
  • Garnish and serve – Pour the curry over the udon noodles or serve with rice, garnish with scallions, and enjoy!

Notes

Substitutions and Variations
Use boneless chicken breast – The chicken won’t be quite as juicy but this is a good substitute.
Make it a noodle soup – Add more chicken stock and serve it with noodles for a delicious curry noodle soup dish
Make it sweet with apples – Mince a quarter of an apple and throw it into the instant pot for a delicious sweet and tart flavor
Make it creamy – Add in some greek yogurt to thicken the curry and make it creamy in a low-calorie way

Nutrition

Calories: 440kcal | Carbohydrates: 56g | Protein: 28g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 3976mg | Potassium: 575mg | Fiber: 15g | Sugar: 32g | Vitamin A: 5262IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 2mg