Instant Pot Japanese Beef Curry Recipe

April 27, 2018Van
Blog post

Prep time: 15 minutes

Cook time: 24 minutes

Serves: 6

Japanese Curry is a huge hit in my household. We usually make the Chicken Katsu Curry (recipe here), but this week I changed things up and made a delectable beef curry – which is the most popular curry dish in Japan.

The immediate difference when using beef is the richness in the flavor. All that beefy, rich flavor is embedded in the subtly sweet curry – it’s actually very similar to beef stew and shares many of the same ingredients. My youngsters all had two helpings—which made mom and dad happy since this dish is packed with everything you need for good health; In fact-the Japanese navy originally adopted this dish from the British Navy to avoid Vitamin B Deficiency!

We usually top this with some ichimi togarashi for a bit of spice—but recently we discovered “Sansyo” pepper topping which has a very zesty lemon flavor that goes wonderfully in moderation on this rich beef curry. Give it a try-this is a hearty dish that accepts additional condiments rather well.

Instant Pot Japanese Beef Curry Recipe

Instant Pot Japanese Beef Curry Recipe

Be sure to click on the accessories list below to get the most out of your Instant Pot.
Best Instant Pot Accessories List

Print Recipe

Instant Pot Japanese Beef Curry Recipe

  • Prep time: 15 minutes
  • Cook time: 24 minutes
  • Serves: 6


  • 1 8.4 oz Box of S&B Golden Curry Sauce Mix
  • 2 Pounds Stew Meat or Chuck Roast, cut into 1 inch cubes
  • 1 Large Yellow Onion, diced
  • 2 Garlic Cloves, minced
  • 4 Medium Russet Potatoes, peeled and quartered
  • 4 Carrots, peeled and cut into 2 inch pieces
  • 1 Tablespoon Butter
  • 6 Cups Water
  • Cooked Short Grain Rice for 6 servings

*OPTIONAL Ingredients

  • 1 Teaspoon Soy Sauce
  • 2 Teaspoons Ketchup
  • 2 Teaspoons Apricot Jam
  • ½ Teaspoon Worcestershire Sauce
  • Fukujinzuke, (Japanese Pickled Daikon)
  • Togarashi, (Japanese Red Chili Pepper Powder)
  • Sansyo, (Ground Japanese Sansho Pepper)


  • 1)

    Press Sauté on the Instant Pot and choose More/High heat setting. Once the pot displays Hot, add 1 Tablespoons of Butter to the Pot then brown the beef cubes on all sides for a few minutes.

  • 2)

    Add the diced Onions and Minced garlic and sauté for another minute. Pour in 6 Cups of Water and any of these optional seasonings (1 Teaspoon of Soy Sauce, 2 Teaspoons of Ketchup, 2 Teaspoons of Apricot Jam and ½ Teaspoon Worcestershire Sauce). Scrape the bottom of your pot well.

  • 3)

    Seal the Instant Pot lid, switch the knob to Sealing and press Cancel on your Instant Pot to turn off Sauté mode. Choose High Pressure / Manual and set for 22 Minutes, once the timer is up wait 10 Minutes then switch the knob to Venting to release the steam.

  • 4)

    Once the pin drops, open your lid and add the Potatoes and Carrots, give it a stir and seal the Instant Pot lid and switch the knob to Sealing. Choose High Pressure / Manual and set for 2 Minutes – once the timer is up, wait 1 minute then switch the knob to Venting to do a quick release of the steam. Once the pin drops, open your lid.

  • 5)

    Break up the curry roux blocks, I cut them up into smaller pieces so they dissolve easier. Place the roux into the Instant Pot and stir until the roux is completely dissolved and the sauce is thick and velvety.

  • 6)

    Serve with short grain rice or over udon noodles. Garnish with Fukujinzuke, Togarashi or Sansyo. Enjoy!

↓ Supplies to make this recipe ↓


  • IPnewbie

    January 15, 2019 at 10:44 pm

    Thank you for the recipe – this was delicious! The times were perfect to make everything tender without disintegrating. I added some turnips since I love them. Had to halve the recipe for my Mini and the curry box I had was less than half of the quantity you specified, so the curry flavor was just a touch less rich than I’m accustomed to.

  • Jennifer

    November 5, 2020 at 11:52 am

    Six cups of water seems like an awful lot – is that correct? Thank you!

    1. Van

      November 5, 2020 at 1:01 pm

      Hi Jennifer, yes 6 cups of water is correct. If you look at the instructions in the back of the curry box, it actually tells you to add 6 cups of water.

      1. Jennifer

        November 5, 2020 at 1:59 pm

        Perfect, thank you so much!

  • Laurie

    December 26, 2020 at 1:52 pm

    Can’t wait to try this! What would the cooking time and release time be if I am omitting the meat?

    1. Van

      December 26, 2020 at 5:55 pm

      Hi Laurie, if you’re just cooking the vegetables, 4 Minutes High Pressure then Quick Release is all you would need.

  • Alan

    April 24, 2021 at 5:52 pm

    This recipe had too much water was not thick enough. I think the pressure cooking action on the meat and onions released liquid. The potato mostly disintegrated. I would recommend using 5 cups of water. I will try this recipe again bringing the pot to pressure after adding the potato and carrots and then releasing right afterward. It has promise for a nice weekend dinner that leaves leftovers for lunches. Needs a little tweaking.

  • Derek

    May 27, 2021 at 7:13 pm

    Waaaaaay too much water.

  • Christina

    March 26, 2022 at 6:31 pm

    You probably didn’t cut the potatoes too small. My quartered potatoes were cooked perfectly.

Leave a comment

Your email address will not be published. Required fields are marked *

Previous Recipe Next Recipe