
This pressure cooker Japanese curry rice is rich, savory, and deeply comforting with tender beef, sweet vegetables, and a silky curry sauce. It is an easy one-pot dinner that delivers classic Japanese curry flavor with very little hands-on work.
Cut the beef into bite-size pieces. Slice the onion, chop the carrots, and cut any additional vegetables into evenly sized chunks so they cook at the same rate.


Add the beef, onion, carrots, mixed vegetables, garlic, chili pepper if using, and water to the pressure cooker. Lock the lid and cook on high pressure for 35 to 40 minutes, or according to your pressure cooker’s setting for stewing beef. Let the pressure release naturally for 10 minutes, then carefully vent any remaining pressure.


Open the lid and stir in the Japanese curry cubes until fully melted and the sauce is smooth. If the curry looks too thick, add a splash of water. If you prefer a thicker sauce, simmer on saute mode for a few minutes.


Stir in the Worcestershire sauce and soy sauce, then taste and adjust the seasoning. Add extra curry roux or a pinch of curry powder for a stronger, spicier flavor if desired. Serve hot over steamed rice.
Beef shank gives the best rich flavor, but stew meat, pork shoulder, or boneless chicken thighs also work. Add the curry roux after pressure cooking to prevent sticking or scorching. Leftovers keep well in the refrigerator for up to 3 days and often taste even better the next day.
