Easy Pressure Cooker Japanese Curry Rice

Name: Easy Pressure Cooker Japanese Curry Rice
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 225 g beef shank; 1 yellow onion; 2 carrot; 1 cup mixed vegetables (such as potato, cauliflower, mushrooms, kabocha, or celery); 4 garlic cloves, chopped; 1 chili pepper; 6 Japanese curry cubes; 360 ml water; 1 tbsp Worcestershire sauce; 1 tbsp soy sauce

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.

Servings---

Prep Time20 Mins

Cook Time55 Mins

Difficulty

Easy

Ingredients

beef shank
225 g
yellow onion
1
carrot
2
mixed vegetables (such as potato, cauliflower, mushrooms, kabocha, or celery)
1 cup
garlic cloves, chopped
4
chili pepper
1
Japanese curry cubes
6
water
360 ml
Worcestershire sauce
1 tbsp
soy sauce
1 tbsp

Step-by-Step Instructions

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.