Instant Pot Japanese Beef Curry
Summary
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Ingredients
2 pounds
chuck roast (cut into 1 inch cubes) 1
large onion (diced) 2
garlic cloves (minced) 2
medium russet potatoes (peeled and quartered) 2
carrots (peeled and cut into 2 inch pieces) 2 tablespoons
vegetable oil 6 cups
beef stock or water 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 header
Optional 1 tablespoon
sugarInstructions
- Season the beef cubes with salt and pepper on all sides.
- Press sauté on the instant pot and choose more/high heat setting.
- Once the pot reaches temperature, add 2 tbsp. 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 sauté 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 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 sauté 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 are tender; the sauce is to desired thickness.
