Pressure Cooker Beef Curry (Japanese)

MUST TRY Japanese Pressure Cooker Beef Curry Recipe! 7 months in the making to recreate one of Tokyo’s most highly rated Japanese Curry Beef Stew using simple everyday ingredients. Eat this and live with no regrets.

If you’re a fan of Japanese Curry, you MUST make this Japanese Pressure Cooker Beef Curry Recipe!!

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Japanese curry is my love at first bite.

It’s one of a kind.

Rich, thick, deep, complex flavors of sweet, savory, spicy.

It’s super addictive!

7 months in the making! Recreated one of Tokyo’s most highly rated Japanese Curry Beef Stew with simple everyday ingredients.

Eat this & live with no regrets.

If you have never tried a delicious Japanese Curry, you’re really missing out.

Japanese curry was a definite Must on our To Eat List in our last trip to Japan.

After spending the whole morning (since 3 am!!) in Tsukiji Fish Market 築地市場, we walked over to the Ginza district.

We took this shot in Ginza (銀座) Tokyo, Japan – some say, it’s one of the most luxurious shopping districts in the world.

Night view of Ginza Tokyo Japan - buildings and streets

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You can find numerous international renowned luxury brands & restaurants plant their flagship buildings & stores here.

Including the Michelin 3-star Sukiyabashi Jiro. You may have heard of him from the 2011 documentary Jiro Dreams of Sushi.

You really gotta hold on tight to your wallet when you’re in Ginza! 😛

Our bellies were still semi-full from our bucket-list Sushi Breakfast.

But my mind was locked on Baked Japanese Beef Curry from this restaurant in Ginza.

They serve one of Tokyo’s most highly rated Japanese Curry Beef Stew.

Ginza Tokyo Japan - buildings and streets

Right before their lunch service was over, we ran and found it hidden on a quiet street.

We anxiously walked down a narrow stairway to the basement.

Not exactly sure if it was the right place, or if they were still opened. I was hesitant to open the door.

But the thought of Japanese curry gave me courage to turn the door knob.

When I was greeted by a warm smile and a funky menu, Jacky & I exchanged a smile and knew we were in the right place.

This piping hot Baked Japanese Beef Curry topped with melted cheese is what we’ve been waiting for!

Tokyo’s most highly rated Japanese Curry Beef Stew found in Ginza Tokyo Japan

Look at the luxuriously rich curry. Each mouthful was boldly sweet, savory, and oh-super spicy!!

After the meal, we bought home a bunch of Japanese curry roux.

Ready for our ambitious attempt to recreate this delicious Japanese Beef Curry.

We tried almost all the top store-bought Japanese curry roux. Sadly, they didn’t even come close.

But, wait!

We finally discovered the Secret Ingredient.

By adding excessive amount of our secret ingredient, the flavor profile is bang-on with slightly even more body compared to the restaurant version. YES!! 😀

Pressure Cooker Beef Curry (Japanese) Recipe Ingredients

You’ll Enjoy this Japanese Pressure Cooker Beef Curry Because:

  • Indescribable explosion of flavors – intensive depth & balanced savory, sweet, spicy & umami flavors
  • Super addictive rich & thick curry sauce full of body, texture & aroma (I couldn’t resist licking the wooden spoon AND silicone spatula 😛 )
  • Tender & moist meat full of beefy flavors
  • Melted cheese adds extra creaminess & texture
  • All of the above, yet made with simple everyday ingredients

*I wish you could smell and taste from your screen, so you know what I mean!!

Ok, there’s a catch:

This recipe requires Time and Love.

But, once you’ve tasted it, there’s no turning back. Everything was worth it.

Tips for Japanese Pressure Cooker Beef Curry

1. Behold, the Secret Ingredient!

Pressure Cooker Caramelized Onion Puree
Pressure Cooker Caramelized Onion Puree

This sweet & savory Caramelized Onion Puree is a blend of heaven.

Onion naturally pairs well with beef. And this Caramelized Onion Puree pairs extremely well with Japanese curry.

2. Can I Use Other Beef Cuts for This Pressure Cooker Beef Curry Recipe?
Chuck roast is one of the most suitable cuts for pressure cookers. For optimal result, choose one that is well marbled!

3. Why Brown the Chuck Steak as a Whole First Before Cutting it Up?
Browning the chuck steak as a whole retains more moisture due to less surface area.

Chuck steak also browns faster and better compare to cubed stew, because maillard reaction excels in dry and high heat environment.

4. Why Add Baking Soda to The Onions?
This idea is actually from J. Kenji López-Alt (his cookbook is a masterpiece). Baking soda raises the pH and speeds up the rate of maillard reaction.

In simple terms: baking soda helps onions caramelize faster.

5. Can I Add Vegetables (such as Carrots & Potatoes) to This Japanese Curry Beef Stew?
Yes, carrots and potatoes are quite common in Japanese curry. Adding carrots increases the sweetness level of the overall flavor profile.

I recommend cooking this recipe once without any adjustments to see how you like it first.

6. Optional Step: Baking with Cheese

Baking this Japanese pressure cooker beef curry topped with cheese is optional.

We couldn’t resist and indulged in a couple of bites before we put it into the oven. Boy, it was delicious!

But wait, if you could hold back your urge just a teeny bit more…

THIS will be your reward…

If you're a fan of Japanese Curry, you MUST make this Japanese Pressure Cooker Beef Curry Recipe!! 7 months in the making to recreate one of Tokyo’s most highly rated Japanese Curry Beef Stew using simple everyday ingredients. Eat this and live with no regrets.Craving more? Subscribe  to Pressure Cook Recipes to get our newest recipes delivered straight to your inbox.

4.9 from 31 reviews
Pressure Cooker Beef Curry (Japanese)
 
Prep
Cook
Total
 
MUST TRY Japanese Pressure Cooker Beef Curry Recipe! 7 months in the making to recreate one of Tokyo’s most highly rated Japanese Curry Beef Stew using simple everyday ingredients. Eat this and live with no regrets.
Author:
Recipe type: Dinner, Lunch, Main Course, Meat, Sauce, Stew, Vegetables, Intermediate
Cuisine: Japanese
Serving: 4
Ingredients
Caramelized Onion Purée
  • 1.5 pound (680g) yellow onions and shallots, thinly sliced
  • 3 tablespoon (45g) unsalted butter
  • ⅓ teaspoon (1.3g) baking soda
  • Kosher salt and ground black pepper to taste
Instructions
  1. Prepare the Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button) over medium heat. Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
  2. Pressure Cook Caramelized Onion Purée: Melt 3 tbsp (45g) unsalted butter in pressure cooker. Add in sliced onions, shallots, ⅓ tsp (1.3g) baking soda. Sauté until moisture starts to come out of the onions (~5 mins). Close lid and pressure cook at High Pressure for 20 minutes, then Quick Release. Open lid.
  3. Reduce until Caramelized (takes roughly 16 – 17 mins): There will be lots of moisture from the onions. Reduce until most moisture has evaporated over medium high heat (Instant Pot: press cancel, Sauté button and Adjust once to Sauté More function). Stir constantly with a silicone spatula.

    Once most moisture has evaporated, adjust to medium heat (Instant Pot: press cancel and Sauté). Stir until onions are deep golden brown and all moisture has evaporated. Season with kosher salt & ground black pepper to taste. Remove caramelized onion purée and set aside.
  4. Brown the Chuck Steak: Adjust to medium high heat (Instant Pot: press cancel, Sauté button and Adjust once to Sauté More function. Wait until indicator says HOT).

    Lightly season chuck steak with kosher salt & black pepper. Add 1 tbsp (15ml) of olive oil in the pot. Ensure to coat oil over whole bottom of the pot.

    Add seasoned chuck roast in the pot. Brown for 6 – 8 mins on each side without flipping. Remove and set aside on a chopping board.
  5. Sauté the Garlic: Add in chopped garlic and stir until fragrant (about 30 secs).
  6. Deglaze: Pour in roughly ½ cup (100 ml) of unsalted chicken stock and completely deglaze the pot by scrubbing all flavorful brown bits with a wooden spoon.
  7. Pressure Cook the Chuck Roast: Cut chuck steak into 1.5 – 2 inches stew cubes, and place them along with its meat juice back to the pot. Add remaining unsalted chicken stock, 1 tbsp (15ml) Japanese soy sauce and caramelized onion purée. Mix well. Close lid and pressure cook at High Pressure for 32 minutes + 10 minutes Natural Release. Turn off heat. Release remaining pressure. Open lid.
  8. Make the Japanese Curry: Taste the caramelized onion beef stew. Mix in the Japanese curry roux cubes one by one while tasting for the right balance of flavors. Taste and add more curry roux or Japanese soy sauce if necessary. We used roughly 2.5 (95g) Japanese curry roux.
  9. Serve: Serve over Calrose rice. We sprinkled some mozzarella cheese on top and baked it in the oven until the cheese melted and browned. Just like how the restaurant served it.
  10. Take a photo & Enjoy: Pat yourself on the back! One of Tokyo’s most highly rated Japanese curry beef stew dishes is recreated in front of your eyes. Take a picture to share on social media!
Notes
See above Tips Section in the article for cooking tips and FAQ of this recipe.

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MUST TRY Japanese Pressure Cooker Beef Curry Recipe! 7 months in the making to recreate one of Tokyo’s most highly rated Japanese Curry Beef Stew using simple everyday ingredients. Eat this and live with no regrets.
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  1. Hi Amy + Jacky!

    OMG I applaud anyone that attempts this recipe all in one evening (LOL) You weren’t kidding when you said it requires time + love. Made this last night and let me tell you, that golden onion puree is MAGICAL! If French onion soup came in paste form, that might be it.

    My 2 cents: refrain from adding salt anywhere until the end. I used 1c. chicken broth while pressure cooking (because I was paranoid about the 3/4c.) and even with the extra liquid, it was on the salty side for me. I only used 1.5 cubes (S&B brand). Had to add more broth to mellow it out, then it was AMAZING!

    Next time I’ll only add salt at the end. Also, I’ll make & freeze the onion puree in advance so making dinner won’t take *as* long 🙂 Who knows what else I’ll put that puree in? hehe Thank you for all your hard work & sharing these recipes! <3

    1. Hi Dana,

      Late Reply! (We were on a trip to Asia) Thank you so much for such an awesome comment and your kind words on the recipe 🙂

      Have fun cooking & please take care
      Jacky

  2. Wow! I’m Japanese and this is the best curry I have ever made! I have never bothered to make caramelized onions before but the instant pot made it so much easier to do it and I loved how it’s all done in one pot:) I added chopped carrots and potatoes because for me it’s not curry without them:) This is the only Japanese curry recipe I would use from now on! Thank you for sharing the great recipe.

    1. Hi Kaoru,

      Late Reply! (We were on a trip to Asia) Thank you so much for your kind words on the recipe 🙂

      Have fun cooking & please take care
      Jacky

  3. I made this tonight for dinner and it was AMAZING. I made my own curry roux, because I could only find the Japanese curry powder itself. 1/2 c unsalted butter, 1/2 c flour, stir until it’s nice and brown, add 3T S&B curry powder, and a large pinch of garam masala. I also used Better than Bullion roast beef base, instead of chicken broth. Next time I will increase the broth to 1 full cup to get a thinner texture (with my curry roux, NOT the recipe).

  4. Well…how very North American style adding cheese…to something that stands very well on its own. I realise this is a matter of personal taste and preference by why, for heaven’s sake, guild the lily? Less is more. Just don’t add cheese where it’s not needed – it’s a crime, it’s greasy and it’s nasty!

    1. Hi Mostyn,

      Hope you had a wonderful New Year 🙂
      Thank you for your comment on the recipe. Cheese was also added to the original dish we tried in Tokyo Japan.

      Happy New Year & please take care
      Jacky

  5. Hi Amy and Jacky,
    Thanks for working on this recipe for the rest of us to enjoy. I made this last night – it was very time consuming so hats off to anyone who makes this as their first IP dish. Time consuming but SO worth it. My bf loved it. I used low sodium Kikkoman soy sauce because I thought the curry would be giving it a lot of salt based upon people’s comments on this recipe. Next time, I think I will use the regular soy sauce.
    My question is about baking and browning the mozzarella at the end. I attempted this step, but it did not have a chance to brown because my bf kept circling the kitchen, wanting to eat it already haha. How long does the mozzarella step take to brown and at what temperature?
    Thanks so much,
    C.S.C

    1. Hi C.S.C,

      Hope you had a wonderful New Year 🙂
      Thank you so much for your kind words on the recipe!

      It will take roughly 10 minutes in a 425F oven.

      Happy New Year & please take care
      Jacky

  6. I find that the commercial curry cubes have too much MSG. Does the end result have a strong MSG flavor, or is it “diluted” because of the other ingredients?

    1. Hi Jessica,

      Hope you had a wonderful New Year 🙂
      Thank you for your question. In my opinion, the end result does not have a strong MSG flavor.

      Happy New Year & please take care
      Jacky

    2. Hi Jacky,
      Thanks! I ended up using homemade roux in the old Serious Eats recipe and it was soooo good! This will be on repeat.

  7. I finally got to try this recipe and it is delicious 🙂 I had to add more liquid because it wouldn’t come to pressure and the timer started counting down. Not sure if the paste was too thick? Also, do you think I can make more of the onion purée and freeze it for future use? Thanks for all your hard work

    1. Hi Vivian,

      So happy to hear from you again. Hope you had a wonderful New Year 🙂
      Thank you so much for your kind words on the recipe! Was the pot fully deglazed?

      The onion puree is great for freezing.

      Happy New Year & please take care
      Jacky

  8. I couldn’t find Japanese curry at my grocery store all i could find was mccormicks curry powder. can i use that and if so,how much and do i have to do anything else different with it?

    1. Hi Jackie,

      thank you for your question 🙂

      Japanese curry is a very different from regular curry powder. I recommend purchasing from Amazon if you cannot find it.

      Happy New Year & please take care
      Jacky

    1. Hi MFB,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question! We have tried Kokumaro, Vermont Curry, the S&B brand, and Glico.

      I personally like the first 2 the most.

      Happy New Year & please take care
      Jacky

    1. Hi Elaine,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. The cooking method will be the same.

      Happy New Year & please take care
      Jacky

  9. I received an instant pot for Christmas this year and would love to make this as my first recipe to make in the pot:). Just one question, the recipe calls for 1.5 lbs of onion. How much would you say this is in cups?

  10. This was good, will do it again very soon. I did the home made Japanese curry roux, even did the Garam Masala from scratch, fun. I did one mistake, I used chicken stock that had salt so I did not need to add any salt. When eating it I felt like I was in Japan again.

  11. Hello Amy and Jacky,

    I’m super excited to try this recipe.

    If I want to add potato and carrot, do I add them the same time as the beef? Do I have to adjust the cooking time or more chicken broth?

    Thanks.

    1. Hi Andrea,

      thank you for your question 🙂

      The cooking time and ingredients can stay the same.

      The potatoes and carrot will be quite soft as the cooking time is quite long.

      Please take care & have a wonderful week
      Jacky

  12. Hi! I love your website – anytime I have a friend who is new to the IP life, I refer them to you guys!

    My friend loves this recipe, so I thought I’d give it a shot. When I put the beef in and set it to cook, my IP gave me the burn warning on the display. I added some water so it would cook and come to pressure.

    I double checked all the ingredients, and I’ve added the correct amount of liquid at each step. Do you have any suggestions or any idea why I got the “burn” warning/I ended up not having enough liquid?

    Thank you!

    1. Hi Katie,

      thank you for your kind words and support 🙂

      I am thinking perhaps the bottom of the pot was not fully deglazed to cause the burn warning.

      Take care & have fun cooking
      Jacky

  13. Hi! Just to clarify, do you mean one and a half boxes of the curry cubes rather than one and a half cubes? Thank you for your recipes; they are the best!

    1. Hi Susie,

      thank you for your kind words and question 🙂

      1 1/2 box of curry cubes will be very salty! It is per cube.

      On step 8, please mix in the Japanese curry roux cubes one by one while tasting for the right balance of flavors.

      Please take care & have a great week
      Jacky

  14. Hi Amy and Jacky,

    I finally had a few extra minutes to make the instant pot caramelized onions to add to my Japanese curry. I just cannot believe what a huge difference this made to the sauce. It definitely gave it a je ne sais quoi taste. My kid went for seconds even after a huge serving.

    I’ve been making Japanese curry (even once from scratch) for 30 years and this is definitely the best batch ever.

    Also, thanks for introducing me to the kokomaru curry brand.

    Thanks again for your awesome recipes !!

    1. Hi Shirley!

      Hope you have been doing well 🙂

      Happy to hear you enjoyed the beef curry. This caramelized onions secret ingredient is so awesome and pairs very well with Japanese curry!

      Kudos to the Tokyo restaurant for using it 😛 Took us awhile to figure it out!

      Please Take care & have an amazing week
      Jacky

  15. This was AMAZING! I added a dash of fish sauce and cut back on the salt. I’m going to send you both some Vietnamese dishes that I would love for you to convert to pressure cooker Recipes. One in particular is a ginger beef stew. The meat used is beef that has great chewy tendon striped within the meat. I think that if you cook this in a pressure cooker it would taste so lovely when it breaks down the tendon and meat and that great gingery gravy. I will write it down and sent to see you both soon. Thanks again for all your work and great recipes. Sincerely Dawn

    1. Hi Dawn!
      Happy to hear you enjoyed the beef curry.
      Thank you so much for your kind words 🙂

      For Vietnamese beef stew, we have Bo Kho on our long to-make list.
      Can’t wait to hear your suggestions. Talk to you soon!

      Please take care & have fun cooking
      Jacky

  16. Such a good recipe – my first time trying Japanese curry. Thank you for sharing it! I took another commenter’s advice and browned the beef in a pan while the onions were cooking in the pot.
    When I took it to work for lunch, my coworkers all stared jealously when I opened my lunchbox and asked “…is that something you made at home?!”.
    It really is restaurant-quality (and the mozzarella makes it over-the-top delicious) – next time will be a double batch for sure 🙂

    1. Hi M!

      Thank you so much for your kind comment 🙂

      Happy to hear you enjoyed it. This is one of my favorite recipes (top 5-10) on the site

      Please take care & see you around
      Jacky

  17. This came out amazing!
    I actually found it a little easier to brown the meat in a frying pan. I then cooked my garlic in the same pan and added a little chicken broth to scrape up the beef juice / browned bits to make sure to get that flavor. This way I could get the browning done while the onions were cooking, and then just dump the meat and garlic broth into the instant pot as soon as the onions were done. It makes the end-to-end time about 30 minutes faster. The only downside is that you have an extra frying pan to wash 🙂

  18. Just wanted to say thanks and tell you that when I first ran across this recipe, I didn’t have any beef, but I had a pork loin roast, so I used that. (Costco cryopack; usually around $1.49 lbs, so I usually have some on hand.) So if anyone is interested, it works beautifully.

    That happened two more times before I actually shopped for and used beef.

    I have gone back to pork.
    1. They liked it with pork better. I determined this is not due to the flavor (My family is all about “Beef. BEEF! BeeEEEEEEEffffff!!!!!”) but likely because the pork is leaner and the beef fat adds a different mouthfeel. They prefer what they had first.
    2. $1.49 a pound. I usually need to triple most recipes, and I can make it more often.

    Also, I don’t brown or saute in the Instant Pot because I find the high sides a huge pain. I discovered that burning the onions a little in very hot cast iron is amazing, LOL.

    1. Hi Tru,

      thank you so much for sharing your cooking experience with us.

      Can’t say no to sauteing in a cast iron as we do that quite often ourselves 🙂

      Take care & have fun cooking
      Jacky

  19. Hi Amy and Jackie,
    What a great site! I just tried this recipe tonight using S&B Golden Curry. Everyone loved it, but I thought the commercial roux blocks were a bit salty. Are the Vermont Curry or the Kokomaru ones really any different? I was wondering if I used A commercial garam masala or a madras curry powder as the spice and made a roux with flour and butter for the curry roux if that would work?

    1. Hi Rick,

      thank you for your kind words and question 🙂

      Some brands are more saltier than others.
      You can also use less of the commercial roux blocks to suit your taste. Please taste and adjust accordingly.

      For Japanese curry, I would suggest using the S&B Curry powder and garam masala as your base.

      Take care & have fun cooking 🙂
      Jacky

  20. I made this recently and it was delicious!! My partner loved it so much. Just curious, what is the restaurant in Ginza you went to? My mom lives in Japan and I sent her pics of my curry, and told her she’ll have to wait until one of us visits each other again to try mine so maybe she would like to go to Ginza, haha.

    1. Hi GMB,

      thank you so much for your kind words 🙂

      The restaurant is called Sanchoumenokareyasan (3丁目のカレー屋さん)
      Restaurant Address: 3-9-9 Kyobashi Chuo Tokyo (東京都 中央区 京橋 3-9-9 ウィンド京橋ビル B1F)

      Have a great weekend!
      Jacky

  21. Hi and thank you so much for sharing your delish recipe! This is my second dish from your website, and it was amazing! Super easy to follow and super yummy indeed. Thank you for the best IP website in my opinion! =)

  22. I accidentally bought curry in those box but it is a dried up paste in one giant block and not in cubes!!! Is that ok? Still same brand.

  23. When pressure cook on high, does that mean I need to pressure cook “more” instead of “normal” in my instant pot?

    Thank you!

    1. Hi Erica,

      thank you for your question 🙂

      Sorry for the delay in response as we are in the middle of moving!

      The pressure cook more or normal are preset buttons for cooking duration. They have no effect on the cooking temperature.

      If you are using the DUO model, you will want to click on the pressure button until the High Pressure led lights up.
      If you are using the LUX model, it will only operate in High Pressure so no setting is needed 🙂

      Take care & have a great week
      Jacky

  24. Great recipe made it as our first dish. The carmelized onion purée is brilliant! Best curry recipe yet!
    Question: curry is a great way to get kids to eat vegetables at what stage would you add carrots/potatoes and not over cook them?

    Thanks in advance making chili today using your recipe.

    1. Hi Kelly,

      Congrats on your first dish and thank you for your kind words 🙂

      I would add the carrots and quartered potatoes after cooking the beef. It will take roughly 4 minutes and Quick Release.

      Have a great week!
      Jacky

  25. Hi Amy Jacky!
    Would you recommend using beef shank for this recipe? I personally love to use shank for all beef recipes. How does the two cuts of meat (chuck roast vs shank) compare in terms of flavor and fattiness?

    1. Hi Susan!

      Hope you have been doing well. Happy New year to you and your family!

      Beef shank is a good choice too. It is less fatty, but has a stronger beef flavor than chuck roast.

      Chuck roast will be a bit more tender.

      Have fun cooking!
      Jacky

  26. This is probably a really dumb question, but could you go into more detail on how to make the onion puree? Am I supposed to use a food processor after pressure cooking to make the puree? If I don’t have one, is there a way to do it manually?

    1. Hi EJ,

      Thank you for your question 🙂
      The onion will be soft enough after pressure cooking.

      You will be able to make an onion puree just by mixing with a wooden spoon.

      Happy New Year to you and your family!
      Jacky

  27. First off, I love your website. It has helped me learn how to use my Instant Pot and we love the beef stroganoff! My curry came out very concentrated and salty (much like Lisa’s) after the 32 pressure cook cycle (I used 2 sections of the S&B Golden Curry mild). I was wondering if I did not add enough chicken stock or what it could be. In step 7, you say to add the remaining chicken stock; did you mean just the 1/4 cup, or an entire 3/4 cup as stated in the ingredients? The family still loved it and wolfed it down, even though it was so salty. Thank you.

    1. Hi Jason,

      thank you for your feedback and question 🙂

      It is supposed to be 1/4 cup of unsalted chicken stock (after deglazing with the 1/2 cup of unsalted chicken stock)

      The curry roux all have different level of saltiness so it is best to add them one by one while tasting for the right balance of flavor.

      Happy New Year to you and your family!!
      Jacky

  28. Thank you so much for this recipe! It was my first go at using my I.P and it got rave reviews from the family! I made it as directed and it was perfect:)

    1. So happy to hear the result Angela. Thank you so much for your kind words 🙂
      Super impressed as making this as a first meal in the Instant Pot is not an easy task!

      Happy New Year to you and your family.
      Jacky

    1. Thank you so much for your kind words Deb 🙂

      You are cooking up a storm with the chili and beef curry!!

      Happy New Year to you and your family once again
      Jacky

  29. is there a substitute for the store bought Japanese curry cubes? Those usually contain gluten that my husband can’t consume. You speak of “homemade” curry…I wonder if you have a recipe? I like Japanese curry and would like to make one that everyone can eat. Thanks!

  30. I just got my instant pot and can’t wait to try this recipe. It doesn’t call for any liquids when you pressure cook the onions but I keep reading that you need to use liquid each time the pressure cooker setting is on. Is 3 tbsp. of butter enough liquid with the onions?

    1. Hi Ruthie,

      Onions is made up of 90% water and the water will get squeezed out once the onion is heated.
      It will have enough liquid to get up to pressure 🙂

      Happy New Year!
      Jacky

  31. I have made this dish twice now and it was good the first time, but now I really know what I’m doing since I have used my instant pot many times over the past few weeks and It came out perfectly. This recipe is so great, my wife and I love this. I have also made the pot roast and HK custard from your site, you two are awesome, can’t wait to try a few more recipes from your site!

    1. Thank you for your kind comment Chris 🙂

      I love this beef curry recipe as it reminds Amy & I of the time we have had in Japan!!

      It is so amazing to be able to share these recipes with you guys. Thank you for giving them a try 🙂

      Happy New Year & Have a great weekend
      Jacky

  32. Hi Amy and Jacky,
    I love your site and this recipe! This is my go-to Instant Pot dish! I made a batch last night and refrigerated it for a dinner party today. The problem was that my batch was too salty and I was wondering if you had any tips on how decrease the saltiness without ruining the dish. I added some water and unsalted chicken stock to hopefully dilute it. I used 1.5 cubes of SB curry roux. Thanks Amy and Jacky!

    1. Hi Tony,

      thank you so much for your kind words 🙂

      Unsalted chicken stock will do. It will dilute some of the caramelized onion flavor, but it will still be fine.

      Make sure to give it a taste test.

      I would thicken up the sauce a little with some cornstarch mixture.

      Have a wonderful dinner party tonight.

      Merry Christmas & Happy Holiday to you and your family Tony!
      Jacky

  33. This is the 2nd pressure cooker recipe if yours I have tried, and again, it’s just amazing! I made it early… not sure it’ll make it to dinner time!

  34. Love this recipe!
    I can without doubt say it’s the best I’ve cooked so far in my pressure cooker.
    Thank you so much for sharing!

    1. Thank you so much for your kind words Joey 🙂

      This is one of my favorite recipes as well and I am so happy you liked it as well!

      Take care & have a great week
      Jacky

  35. This was so tasty!! My mother used the S&B Curry when I was a kid. So, it brought back a lot of memories. I followed the recipe exactly, but do not have the “saute more” option on my Instant Pot Ultra. Instead, I just used the High setting. I was really impressed with the flavor and tenderness of the meat. This was my third recipe from your site. I have not been disappointed. Thank you!

    1. Thank you so much for your kind feedback on the recipe Maria 🙂

      Food always bring back memories and that is one of the reasons we love food so much.

      Take care & have a great week!
      Jacky

  36. Hi both. I got a pressure cooker recently for my birthday and just discovered your fab website. This recipe looks like something I would love but do you think using lamb would work.

    1. Hi Hulda,

      Happy Birthday and congrats on your new pressure cooker.

      thank you so much for your question and kind words 🙂

      Lamb would work better in a traditional Indian curry.

      Here is our recipe, you can substitute it with lamb

      Take care & have fun cooking
      Jacky

  37. Hey Amy & Jacky,

    Hubby and I just made this tonight and we absolutely loved it!!!!! It really tastes like the one from the restaurant “Cafe de la Orangerie”

    Rather than yellow onion, we used sweet onion. We also added some chopped carrots (We wanted to make it sweet enough for our little boy). We sauted the carrots separately and actually cooked them in the pressure cooker with the beef. The beef we used was a tougher grass-fed stew beef, I think the added carrots helped softened it and they did.

    I just want to say this is a really awesome site. We will definitely come back for more recipes and promote you guys.

    Cheers,
    Toto

  38. Just finished making this recipe, looks, smells and tastes wonderful! Made my own Japanese curry roux which was easily done with ingredients I already had.
    I agree the recipe is a bit time consuming and more hands on than some IP recipes, however, it is easily done and well worh it!
    Thanks for your work in developing this, it’s a keeper!
    Final note, your attention to detail in your cooking instructions are really helpful.

  39. Made this recipe the other day and it was fantastic! My wife and I do Korean style curry regularly and love it. This is a totally different flavor though, and we loved it!

    If we wanted to double the recipe, though, do we change the pressure cooking duration or temperature at all? Instant pot noobs here!

  40. Another home run! Right you are! For those that can’t find the curry used here the Glico Curry Cubes (easily found in Canada) does work well. The only thing I did differently is serve it over a bowl of pureed cauliflower/potato. Even bacon couldn’t make this better!

  41. HI there, I haven’t been able to find the curry you use. No time to order on line. Would the Glico Curry be equivalent? Thank you!

  42. Hi! I tried this 3 times already and they all tasted great! However, being a perfectionist, I want to do better 🙂 Do we need to start with clean pot when browning the meat and when sauteing garlic? This time I took a chance using the same pot for all steps without cleaning it! I think it burnt, but I am still waiting to taste it. Also, do we pressure cook a mix of curry and caramelized onion puree with the beef? Thank you! You two are amazing!

    1. Thank you so much for your kind words Karissa 🙂

      You don’t need to clean the pot when browning the meat or sauteing the garlic. The brown bits at the bottom are very flavorful when you deglaze it into the liquid. It shouldn’t taste burnt 🙂

      The caramelized onion puree should be cooked with the beef, but not the curry.

      Take care & have fun cooking!
      Jacky

  43. Hey there! I tried cooking this but I burnt the onions to the bottom of the pressure cooker! I feel like I did something wrong when measuring the time at high pressure. I’m using an electric range, so I think the intensity of the heat might be more than on a gas range.

    I want to try this again in two days. When I do, what should I do differently to keep the onions from burning? Less heat? Less time? Both?

    Thanks so much! I’d love to try again soon!

    1. Hi Julian,

      thank you for your comment & question 🙂

      For electric range or any stove top pressure cooker, use the medium – medium high setting as the high setting will be too high.

      Take care & have fun cooking
      Jacky

  44. So I was given my first pressure cooker for my birthday a few days ago, and this was what I settled on to use as my first attempt at cooking with said gift.. and wow was it amazing!

    The neighbor who gave it to me had joked (I think) that she was expecting me to make good food and share with her when she gave it to me, so I doubled this recipe and had to guesstimate on the times.. but in the end, everyone loved it! I only used 100g of the curry (not nearly enough to my liking) but even at only roughly half what your recipe called for, it was a hit (and most of the others can’t handle spicy, or I’d have done 300g).

    Anyhow, thank you so much for this, it’s definitely a favorite and will be something I make again very soon!

    1. Happy Birthday Brian 🙂
      Thank you so much for your kind words and choosing this recipe as your first meal!

      So happy to hear your first Instant Pot meal is a success

      Take care & have fun cooking
      Jacky

  45. I made this for the first time last night. Omgoodness! YUMMY did not even begin to describe how good this is! My husband commented on how delicious it was SIX TIMES while eating it and declared it his new favorite preparation of a roast. The melted mozzarella at the end was a great finishing touch. Thank you!

    1. So happy to read your comment! It makes taking 7 months to develop this recipe so worth it.

      Thank you so much for your kind words KayKay 🙂

      Take care & have fun cooking
      Jacky

  46. Hi Amy & Jacky,

    Thanks for posting this and I look forward to making it. My wife is super frustrated with our instant pot dishes at the moment.

    I got all my questions answered when reading through the many comments. I just wanted to say how great it is that you are replying to all the questions and comments. I’ve never seen this level of kindness by an author in a recipe website so thank you!

    1. Hi Ryan,

      thank you so much for your kind words 🙂

      There is a slight learning curve to the Instant Pot which can be quite frustrating.
      Here is all our recipes, hope they will help!

      Do let us know if you come across any questions!

      Take care & have an amazing week
      Jacky

  47. This was my first time cooking anything in a pressure cooker and it came out very tasty. Thanks for the great recipe. I would make this again but next time maybe trim some of the fat off the Cowboy steak.

  48. This is incredible. I have tried a few pressure cooker recipes and most of them are mediocre at best. This is so delicious. I will make this whenever I have visitors I like. Thanks for the recipe.

    1. Hi JP,

      thank you for your question 🙂

      Round steak is more suitable for low temperature cooking in the oven. Well marbled chuck roast is the best choice 🙂

      Take care & have fun cooking
      Jacky

  49. Hi Amy & Jacky,
    I am not clear on step 8. Do we just mix caramelized onion and curry cubes without anything else? Do we mix them with the beef? Thank you

  50. Hi! I’d love to try this recipe but we don’t eat red meat. Do you have any advice for how to try this recipe with chicken?

    1. Hi Mees,

      thank you for your question 🙂

      For whole bone-in chicken thighs, the pressure cooking time will be 6 minutes + Natural release at Step 7.

      I would add in some carrots to enhance the flavor as chicken doesn’t have the same strong flavor as beef.

      Take care & have fun cooking
      Jacky

  51. Hi there,
    I am hoping to try your recipe soon! I am wondering at what time during the cooking process I should add carrots and potatoes if I wanted to incorporate them? Thanks!

    1. Hi Tiff,

      Thank you for your question 🙂

      I would pressure cook them for 4 minutes + Quick Release right between Step 7 and Step 8.

      Take care & have fun cooking
      Jacky

  52. This looks like a great recipe! I was wondering, I could only find chuck steak that is like 3/4 inch thick. Should I reduce the cooking time?

    Thanks for all your recipes,
    Matt

    1. Hi Matt,

      thank you for your question and kind words 🙂

      I would reduce the cooking time to 28 – 30 minutes

      Take care & have fun cooking
      Jacky

  53. Hi, could you tell me the name/address of this beef curry restaurant in Tōkyō? I am going back next year and would love to go! In the meantime I will try your awesome looking recipe!
    Thanks !

    1. Hi George,

      Tokyo is so fun!

      This is the Restaurant Name: Sanchoumenokareyasan (3丁目のカレー屋さん)
      Restaurant Address: 3-9-9 Kyobashi Chuo Tokyo (東京都 中央区 京橋 3-9-9 ウィンド京橋ビル B1F)
      Let us know how it goes! ?

      Take care & have fun cooking!
      Jacky

  54. Hi Guys from Queensland, Australia

    Thank you for sharing this great recipe. I made this last night for the family and it was a great success!

    This was only my second use of my pressure cooker. I don’t have an instant pot machine, just a very basic electric one so had to make a few improvisations along the way. I used a cut called “gravy beef” here which comes from the shin area of the cow. It was great but took a little longer to be really tender.

    Mike

    1. Hi Mike,

      thank you for your question 🙂

      Japanese soy sauce is a little sweeter, but regular light soy sauce (not low sodium) will also work as a substitution.

      Take care & have fun cooking
      Jacky

  55. Hi, I am wondering if you could include a variation of your recipe when curry powder is used instead of the S&B japanese curry roux.
    When I tried with Marc’s (NoRecipe) recipe with your instant pot instructions, it turned out more like beef stew instead (i.e. missing the japanese curry taste). Please help!!

    Thanks,
    Andrew

    1. Hi Andrew,

      Thank you for your suggestions!

      The to-do list is quite long at the moment, I will try to do a homemade curry roux in the future 🙂

      Take care & have fun cooking
      Jacky

  56. Hello!
    If I wanted to double the recipe, then would I double all the ingredients in the list? Also, at what temperature and for how long do you put the finished product in the oven with the cheese?

    1. Hi MiChi,

      thank you for your question 🙂

      You can double the onions and beef without changing the other ingredients.

      As for the temperature, you can put the finished product under a broiler or 425F – 450F. Our oven took 12 minutes, but each oven is different so you will have to peek and see.

      Take care & have fun cooking
      Jacky

    1. Hi Matt,

      That’s a great question!

      Yes, here is the reason 🙂

      Browning the chuck steak as a whole retains more moisture due to less surface area.

      Chuck steak also browns faster and better compare to cubed stew, because maillard reaction excels in dry and high heat environment.

      Take care & have fun cooking
      Jacky

    1. Hi Dawn,

      thank you for your kind words 🙂

      This is one of my favorite dish and I am so glad you gave this recipe a try!!

      Take care & have fun cooking
      Jacky

  57. This looks delicious! Quick question — I’m making the japanese curry roux from scratch. How much will equal 2 cubes?

    Thanks!

    1. Hi Carol,

      thank you for your question 🙂

      I would try making the roux with 2 tbsp of curry powder to see how it taste.

      Please taste and adjust accordingly.

      Take care & have fun cooking
      Jacky

  58. In the middle of making this recipe now and it smells delicious so far! Question, the curry roux cubes you link above and the ones I purchased both list a weight of 20g per cube yet the recipe states 2-3 for 74-110g which would be 4+, which did you use in your version the weight or number? Thank you!

    1. Hi Jessica,

      thank you for your question 🙂
      We used a Japan version of the S&B curry which may have been weight differently.

      Best is to melt 2 curry roux into the stew and see how it taste and adjust accordingly!

      Take care & have fun cooking
      Jacky

  59. This looks so yummy and I would love to try. You state in the directions that a homemade Japanese curry roux can be use. I cannot have gluten or MSG in the packaged curry roux so homemade it is but how? Do you have a recipe? This might show my ignorance but what type of curry do you use? I am used to the yellow kind but looking at your photos the beef doesn’t look like that is what you used. Thanks for your help and your lovely recipes!

  60. Hi guys,

    I have S&B curry powder because I can’t eat the gluten or MSG that’s usually in the cubes. Do you have any idea how much I should use to replace the cubes in the recipe? I can make a roux with the curry powder, butter and rice flour – do you suggest I make a roux or just add in the powder as it is?

    thanks!
    Allison

    1. Hi Allison,

      Thank you for your question 🙂
      I would suggest making a roux with 2 tablespoons of curry powder. Please taste and adjust accordingly!

      Take care & have fun cooking
      Jacky

  61. Hi, which setting should I use for pressure cooking the onions? I have an instant pot, so should I use beans, rice etc? thanks!!!!!

  62. Wow, this is the first dish I made in my Instant Pot. I was craving for Japanese Curry and just so happened to get this blog sent to me by a friend. Here I am past midnight and eating it…It’s amazing and I couldn’t wait till morning to eat it.

  63. I love your site! Do you think it’s possible to make a bigger batch of the caramelized onions and freeze some for future use?

    1. Hi Jeannie,

      thank you for your question 🙂

      The Asian supermarkets probably will have them. If not, you will be able to find them on Amazon.com!

      Take Care & Have Fun Cooking!
      Jacky

  64. Hi, I feel silly asking but: when you mean chuck blade steak, do you mean Top blade (or simply blade) steak OR shoulder steak (chuck steak)? Many thanks and have a wonderful weekend!

  65. I’m new to the instant pot but when pressuring the onion purée is there really enough liquid? My instant pot says 1 cup minimum?

    1. Hi Paula,

      thank you for your question 🙂

      Unfortunately we haven’t found a pre-made Japanese curry roux without MSG yet 🙁

      I will look into it more!

      Take care & Have Fun Cooking!
      Jacky

  66. Have you had the Malaysian Beef Curry from Tsui Wah? It’s super good and one of my favorite fast food dishes in Hong Kong. It would be amazing if you could come up with an Instant Pot replica of that dish!

    1. Hi Iva,

      Great to hear from you again 🙂
      We haven’t tried the Malaysian beef curry from Tsui Wah. Maybe next time when we visit Hong Kong 🙂

      See you around & Have Fun Cooking!
      Jacky

  67. I made this tonight, hoping to impress my curry-loving husband. He was amazed, he said it reminded him of curry he had when he lived in Japan. I would never have tried this recipe on the stovetop but it was no problem with your recipe and the Instant Pot! Thanks for sharing so many recipes!!

    1. Hi Sarah,

      thank you so much for taking the time to write this review 🙂
      We are so happy to hear your husband enjoyed it!

      Happy New Year & Have Fun Cooking!
      Jacky

  68. Hi there!
    I have a Power Pressure Cooker XL. In reading the manual, the main feature buttons cook at 7.2 PSI unless I’m canning. You mention in your recipe to cook at high pressure. Is this high enough? If not, how do you suggest I adjust the cooking time/method.

    1. Hi Tracie,

      Thank you for your question.
      Most of the recipes are designed for High Pressure at 11.2 PSI.
      You will mostly have to add 25% to the pressure cooking time 🙂

      Happy New Year & Have Fun Cooking
      Jacky

  69. Thanks for the amazing recipe! Followed it exactly and my husband and I loved it! Definitely a very rich dish that must be eaten with lots of rice! Who would have thought cheese and curry goes together but it works wonderfully!!

    1. Hi Christy,
      Thank you for your wonderful feedback. Glad you & your husband enjoyed it.
      This Japanese Pressure Cooker Curry Recipe is definitely one of our favorites so far! 🙂
      Have fun cooking & have a lovely week.
      Amy

  70. Just made this yesterday – wow! It was a bit of a step up for me, as I’ve never seared meat or done any wizardry with onions in the Instant Pot yet. But the outcome was definitely worth the effort. Standing over a steamy pot for 16 minutes to reduce the liquid was a challenge, but the caramelized onion paste definitely is the secret ingredient here.

    My only critique would be the two cubes of curry bouillon – it seems REALLY salty… but maybe it’s better with rice or riced cauliflower so the flavor isn’t so intensely concentrated.

    1. Hi Lisa,

      thank you for your feedback on this recipe 🙂
      May I know which brand of curry roux did you use?

      It is always best to add them one by one. Taste and adjust accordingly.

      Happy New Year & Have Fun Cooking
      Jacky

  71. Thank you for this recipe! We made it this evening for dinner and it was delicious. My four YO and one YO polished up their dinner! Replaced beef with chicken thigh and cooked it for 10 mins – so yummy!

  72. Planning to try this recipe this weekend and had a quick question. The recipe calls for 1.5 pound yellow onions and shallots. Does that mean 1.5 pounds of yellow onions AND 1.5 pounds of shallots? Or is it a 1.5 pound mix of onions and shallots? Thanks!

    1. Hi Diana,

      Thank you for your question and pointing that out!
      It should be 1.5 pound mix of yellow onions (80%) and shallots (20%).
      Let me rewrite that part as it does looks confusing.

      Happy New Year & Have Fun Cooking!
      Jacky

    1. Hi Annie,

      thank you for your question. I would sauté the potatoes and carrots in step 5 with the garlic, deglaze and pressure cook them at high pressure for 5 minutes + Quick release. Remove to set aside and pressure cook the beef and re-add the vegetables in Step 8 🙂

      Have fun cooking!
      Jacky

    1. Hi Annie,
      This is the Restaurant Name: Sanchoumenokareyasan (3丁目のカレー屋さん)
      Restaurant Address: 3-9-9 Kyobashi Chuo Tokyo (東京都 中央区 京橋 3-9-9 ウィンド京橋ビル B1F)
      Let us know how it goes! 🙂
      Have fun cooking~
      Amy

  73. Hi – You guys are my new FAVs. I love Canto food, (parents from HK) and I love the Instant Pot.

    Which brand of Curry Roux do you prefer, I typically get S&B.

    1. Hi Shirley,

      thank you for your kind comment 🙂

      While I can’t find the reference link, but there was a survey done in Japan asking almost 6000 people what is their go-to brand of Curry Roux and here were their answers:

      Kokumaro Curry (House Foods) 20.3%
      Vermont Curry (House Foods) 18.6%
      Java Curry (House Foods) 14.2%
      Golden Curry (S&B Foods) 8.9%
      Two-Layer Juku Curry (Glico) 7.7%
      Dinner Curry (S&B Foods) 3.8%

      Have fun Cooking!
      Jacky

  74. This looks wonderful! I’m so jealous you got to go to Japan. It’s on my must see list. I just ordered J.Kenji’s book a few days ago so I’m glad to here you like it and have made his caramelized onions before. It works really well in the pressure cooker. I’ve tried it in the slow cooker and it isn’t as good I think. Stove takes too long to bother 🙂 Thanks once again for your great recipes!

    1. Hi Sue,
      thank you for your kind comment.

      Hehe, Japan is on our must return list. The food there are amazing!
      I am sure you will love J.Kenji’s book 🙂

      Have a wonderful week!
      Jacky

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