Today I wanted to try something a little more hardy using my Instant Pot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker. I love Japanese Curry but it’s too hot to have the pot simmering for an hour. I also don’t have time to babysit the stove. I was so happy the Instant Pot allowed me to get dinner started and still get other things done. All it took was 15-20 minutes to prep. After that, it took about an hour to cook but I was able to walk away without worrying about the stove being unattended.
Here are the ingredients I used:
1 1/2 lbs boneless skinless chicken thighs (about 3 pieces)
2 cloves garlic, chopped
1 tsp grated ginger
2 onions, sliced
2 carrots, chopped
3 potatoes (Red or Yukon), chopped
1 Tbsp oil
3 cups water
1 box curry sauce mix (4 oz)
—Optional Seasonings—
1 Tbsp ketchup
1 Tbsp Worcester sauce
1 Tbsp apricot jam
1 Tbsp soy sauce
1 tsp curry powder
Using the portions above I made a good amount. I put them into airtight glass containers and froze them for easy meals later on. The curry is great over rice or noodles. You can also substitute the chicken with chunks of beef or go vegetarian using eggplants.
I’m making these videos so I can remind myself how I made the recipe. I figure I’m going to try everything and forget what I did previously. I hope they help you as well.
Disclaimer: I am not affiliated with Instant Pot. I just wanted to share my thoughts and tips with everyone.
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