Pressure Cooker Japanese Curry

Most important thing, the ingredients say one package of curry, but the packages near me are only 3 oz and the recipe actually calls for 7 oz give or take. It worked out for me because I'm not the biggest fan of curry. I was hoping Japanese Curry had more of a different taste. I went the beef route instead of the chicken route and I think it works more. Pay attention when it says to start on high and then actually cook on low because the potatoes and carrots didn't have much structure to them when it was done. If I really liked curry, I would definitely make again. I still probably will at some point.

I used the S&B curry blocks plus soy sauce and ketchup. Don't be afraid to use 3 onions! I used 3c water so it didn't get too salty. How can a food I've never eaten before taste so comforting? 5 ⭐

Used 1 onion

My regular recipe is better

Made with beef chuck, cubed then seasoned and coated in a bit of flour and seared. Then pressure cook onions, garlic, ginger, roux, beef, and beef stock for 20 mins, fast depressurize. Add in carrots and potatoes and pressure cook another 5. If you pressure cook them together the veggies will overcook. Have also made it the normal way before multiple times and it's very good.

I had to adjust the recipe since my curry roux box was only 3.2oz. I skipped the potatoes and put in celery instead. I also did beef and beef broth instead of chicken.

Made it in the instant pot, it came out watery so had to satay it at the end to reduce the liquid. But it was good