Instant Pot Katsu Curry (Japanese Curry with Tonkatsu)
Recipe by Amy + Jacky | PressureCookRecipes.com
Make this easy Instant Pot Japanese Katsu Curry (Tonkatsu) meal. Juicy, tender pork chops coated with toasted breadcrumbs, paired with sweet Japanese curry over rice.
Ingredients
- 2 - 4 pork loin chops
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup panko breadcrumbs
- 1 small onion , sliced
- 1 carrot , sliced
- 2 potatoes , quartered
- 2 cloves garlic , roughly minced
- 2 Japanese curry roux cubes
- 1 cup unsalted chicken stock or water
- Kosher salt and ground black pepper to taste
Egg wash
- 1 cup flour
- 1 extra large egg , beaten
- 1 cup panko breadcrumbs , toasted
Equipment
Instructions
- Prepare Pork Chops: Make a few small cuts around the sides of the pork chops, so they will stay flat and brown evenly. Season the pork chops with a generous amount of kosher salt and ground black pepper.
- Heat Up Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click the adjust button to go to Sauté More function). Make sure your pot is as hot as it can be when you place the pork chops into the pot (Instant Pot: wait until the indicator says HOT). This will prevent the pork chops from sticking to the pot.
- Brown Pork Chops: Add 1 tablespoon of olive oil into the pot. Ensure to coat the oil over the whole bottom of the pot. Add the seasoned pork chops into the pot, then let it brown for roughly 2 – 3 minutes on each side (don’t need to flip it continuously). Remove and set aside.
- Sauté Onion and Garlic: Reduce the heat to medium (Instant pot: press cancel button, then press sauté button). Add the sliced onions and stir. Add a pinch of kosher salt and ground black pepper to season if you like. Cook the onions for roughly 1 minute until softened. Then, add garlic and stir for 30 seconds until fragrant.
- Deglaze: Add potatoes and carrots into the pot. Then, add chicken stock and fully deglaze the bottom of the pot with a wooden spoon.
- Pressure Cook Pork Chops: Place the pork chops back with all the meat juice into the pot. Close lid and pressure cook at High Pressure for 1 minute (Electric or Stovetop pressure cookers). Turn off the heat and fully Natural Release (roughly 10 minutes). Open the lid carefully. Check the pork chops’ internal temperature with a food thermometer and make sure it’s at least 145°F.
- Prepare Coating: While the pressure cooker is cooking, first preheat the oven to 400°F. Then, heat a skillet over medium heat. Add butter, 1 tablespoon olive oil, and 1 cup panko breadcrumbs to the skillet. Toast the breadcrumbs until golden brown. Taste and add a small amount of kosher salt for seasoning.
- Simmer, Shake and Bake: Remove the pork chops from the pressure cooker. Continue to simmer the remaining ingredients over medium low heat (Instant Pot: press Sauté button and click the adjust button twice to go to Saute Less Function).
Lightly Coat the pork chops with flour, then dip the pork chops into the beaten egg and cover the pork chops with the toasted breadcrumbs. Place the pork chops on a wired rack and place into the oven for roughly 5 minutes until the breadcrumbs stick onto the pork chops. - Make Curry: Turn off the heat of your pressure cooker and add in 2 Japanese curry roux cubes. Mix until the roux cubes have fully melted. Taste and adjust (add more salt if necessary).
- Serve: Serve immediately with Japanese rice!
Video
Notes
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Nutrition
Calories: 470kcal | Carbohydrates: 41g | Protein: 38g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 134mg | Sodium: 234mg | Potassium: 1115mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2730IU | Vitamin C: 16mg | Calcium: 89mg | Iron: 6mg