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Instant Pot Japanese Curry
Ingredients
  • 3 onions
  • 1 ½ carrots
  • 3 Yukon gold potatoes (Tip: Russet potatoes would break down too easily)
  • 2 cloves garlic
  • 1 tsp ginger
  • 1 ½ lb boneless, skinless chicken thighs (you can also use pork and beef chuck roast. don't use stew beef as it won't get tender)
  • kosher/sea salt (I use Diamond Crystal; use half for table salt)
  • freshly ground black pepper
  • 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)
  • 3 cups chicken stock/broth (You can use beef stock for beef, or vegetable stock/broth; if you're careful with sodium intake, you can use water only, or use half stock + half water)
  • 1 package Japanese curry roux (7 to 8 oz or 200 to 230 g; or use all of my homemade curry roux)
  • 1 Tbsp ketchup (read the blog post for add-on condiments)
  • 1 Tbsp soy sauce (read the blog post for add-on condiments)
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