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!!

Instant Pot DUO 60 and DUO Nova are on sale on Amazon. Also check out Our Handpicked Best Instant Pot Accessories

Jump to: Cooking TipsRecipe

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

SUBSCRIBE FOR FREE RECIPES + TIPS

Tried & True Recipes Delivered To Your Inbox Weekly. 100% Free!

We respect your privacy and take protecting it seriously. Please read our privacy policy here

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 32 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.

Want More Japanese Curry Recipes?

Shopping List

S&B Golden Curry Sauce Mix, Medium Hot, 7.8-Ounce
Stir fry meat, seafood, or vegetables. Add water to cook until it's medium hot then add curry sauce mix. Mix well and adjust the sauce thickness as desired.
Kikkoman Soy Sauce, 64-Ounce Bottle (Pack of 1)
Traditionally and Naturally brewed
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.

196
Leave a Reply

newest oldest most helpful
Yin

Hi! I love your recipes — they are my absolute favorite. I’ve made this a few times and LOVE it. Want to do it for a family dinner tomorrow, but I will be at work until almost 5pm. Could I make the onion puree tonight to save time tomorrow? Then refrigerate?

Additionally, I’m cooking for 6 people. Can I double the recipe? Do I need to do anything special to cooking time? Thank you!

Pressure Cooker
Instant Pot DUO 80
Alex

This looks like a very promising recipe. Now that it’s been out for a while, I’m guessing you’ve had a chance to try many different types of roux cubes. Is Golden Curry Medium Hot still your favorite one for this recipe, or do you have a new favorite? Thanks!

Pressure Cooker
Instant Pot DUO 60
Patrick

Thanks for the recipe. I am making it as I write. I noticed there were a lot of onions bits left as I tried to brown the meat. I was wondering if this affected the browning of the meat since it didn’t look dark enough. I think this is a good recipe and thanks again for sharing! I used the Lux 5qt and this is not so instant pot recipe! 🙂

Pressure Cooker
Other Pressure Cooker, Please specify in comment.
Farrel

I made this tonight for dinner and it was delicious, as all of Amy + Jacky’s recipes seem to be. I have two six quart Ultra Instant Pots which I use, a lot. I did use the “mild” curry cubes because I didn’t want it to be too spicy. I also added the mozzarella and put the dish under the broiler. Such a marvelous mix of flavors, very good with a light tossed salad. This is a very good recipe. Thanks, Amy and Jacky!!

Pressure Cooker
Other Pressure Cooker, Please specify in comment.
John Marshall

Hi A+J there appears to be no liquid when pressure cooking the onions for 20 mins.It is always stressed 1 cup to build up steam for pressure or prevent burning. I am confused.Please comment.

Pressure Cooker
Instant Pot DUO 60
John Marshall

Hi A+J any chance of an answer please. I would like to do caramalised onions Thanks.

Cindy

John – I followed the instructions and no issues at all with burning; a lot of liquid from the onions. Happy Cooking!!

John Marshall

Hi Cindy. Thank you. It is always a worry.

John Marshall

Thank you A+J. I appreciate the answer. I do follow you and was confused.

Phillip

Caramelized Onion Puree? Where I grew up, northern edge of the Catskill mountains in NYState, folks called this onion jam. Like you, they did not throw a bunch of sugar in to shorten the caramelize time. Yes, it is more laborious without the added sugar but GOOD FOOD takes time. There the mommas, usual cookers, would keep a jar of onion jam in the refrigerator. Google it. Warning, this stuff can be addictive. My (dot)Indian friends, NOT a racial slur but distinguising Asian from amerind (which IS a racial slur) Indians use a FRIED onion condiment for addition to foods… Read more »

Pressure Cooker
Instant Pot DUO 60
Dana

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… Read more »

Scott

I totally agree. No extra salt till the end. Mine ended up too salty. Thinned it out quite a bit and added to plenty of rice. It will work. Next time it should be perfect for me.

Kaoru

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.

Alex

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).

Mostyn Park

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!

Send this to a friend