Instant Pot Japanese Beef Curry
I was looking for a recipe for instant pot beef curry, and one of them said to put the curry cubes in at the beginning. I do not recommend this, as the curry cubes contain thickeners that could clog up your instant pot. So I thought I'd try to figure it out. This comes together quickly. My favorite curry roux to use is S&B’s Golden Curry, because I feel like it’s thicker and more pungent than Vermont Curry, but go with whichever brand you prefer. We loved Curry House and Hurry Curry when we lived in West LA. We’d go there on a weekly basis and eat their entire supply of fukujinzuke, or what we called, “the red pickled thing.” The curry house where we live now sprinkles shredded cheddar cheese on top - and even though it sounds weird, TRUST ME, it is DELICIOUS!!! You can also make this from frozen beef, for all those times that you forget to thaw it out.
- 3.5 oz curry blocks
- 1/2 onion diced
- 1 lb of beef stew meat diced
- 2.5 cups of water
- 1 potato cubed, optional
- 1 carrot diced, optional
- shredded cheddar cheese optional
- LOTS OF RICE NOT optional 🙂
Set pot to Saute. When display reads, “Hot,” saute beef in cooking oil until browned. Add diced onions, saute for a few minutes or until onion starts to turn clear. Add potatoes and carrots if using, and give it all a good stir.
Add 2.5 cups of water to pot, close/lock lid, set valve to "Sealing," and set pot to Stew/Meat for 20 minutes. Natural pressure release for 10 minutes.
Turn off the pot, open the lid, then turn back on to “Saute,” and add the curry cubes, one by one, being careful not to splatter it on yourself, and stir occasionally for 5 minutes. If it's too salty or thick, add a little bit of water.
Serve over hot rice, sprinkle some cheese, and of course, eat with kimchi or fukujinzuke from your local Japanese market.