Pressure Cooker Japanese Curry カレーライス (圧力鍋)

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3 onions (large; 2¼ lb, 1,005 g)

1½ carrots ( 5 oz, 143 g)

3 Yukon gold potatoes ( 15 oz, 432 g)

2 cloves garlic

1 tsp ginger (grated, with juice)

1½ lb boneless, skinless chicken thighs (see Notes for substitutions)

⅛ tsp Diamond Crystal kosher salt

⅛ tsp freshly ground black pepper

subheading: For the Curry Sauce:

1 Tbsp neutral oil (for cooking)

3 cups chicken stock/broth (for lower sodium, use water only or half stock and half water)

1 package Japanese curry roux ( 7 to 8 oz or 200 to 230 g; or make my Japanese Curry Roux)

1 Tbsp ketchup

1 Tbsp soy sauce

subheading: For Serving:

6 servings cooked Japanese short-grain rice

fukujinzuke (Japanese red pickled vegetables) (optional; or make my Homemade Fukujinzuke)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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