Instant Pot® Beef Curry Rice (Karē Raisu)

Curry Rice (Karē Raisu) is a popular Japanese dish, typically made with onions, potatoes, carrots, and a protein of your choice (usually beef, chicken, pork, or seafood), simmered in a curry sauce.

The flavor of Japanese curry is quite different from Indian or Thai curry. Curry powder was first introduced to Japan by the British in the late 1800s, and was adapted to Japanese taste to be milder and sweeter. Japanese curries usually have a thicker stew-like texture and is usually served with rice.

These days, most Japanese households use blocks of instant curry roux that look a bit like a giant chocolate bar. They’re produced and sold by brands such as SB Foods, House Foods, and Glico, and they come in sweet, medium, and spicy varieties. While these products make the preparation a little quicker they are loaded with unnecessary additives and preserves, which is why I prefer making Japanese curry roux from scratch, it only 11 ingredients and takes only a few minutes.

Level: Easy
Method: Instant Pot ^®
Cuisine: Japanese
Course: Main

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 1 hour

Yields: 4 Servings

Ingredients:

• 3 tablespoons unsalted butter, at room temperature
• 2 tablespoons all-purpose flour
• 3 teaspoons curry powder
• 1 teaspoons onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon garam masala (optional but adds umami)
• 1/2 teaspoon ground ginger
• 1/4 teaspoon turmeric
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon white pepper
• Sea salt
• Freshly ground black pepper
• 1 pound boneless beef chuck roast, trimmed and cut into bite size pieces
• 1 tablespoon vegetable oil, plus more if needed
• 1/4 large onion, chopped
• 1/4 Fuji apple, peeled and grated
• 2 teaspoons tomato paste
• 1/2 teaspoon honey
• 1 cup low-sodium beef stock
• 1/4 teaspoon soy sauce
• 1/3 pound red potatoes, peeled and cut into 3/4-inch pieces
• 1/3 pound carrots, peeled and cut into 3/4-inch pieces
• Cooked short grain white rice, for serving

Preparation:

Place the butter, flour, curry powder, onion powder, garlic powder, garam masala, ginger, turmeric, cayenne, white pepper, and 1/4 teaspoon sea salt in a large bowl and knead until combined. Set the curry roux aside.

Pat the beef dry and season all over with 1 teaspoon sea salt and a few grinds of black pepper. Add the oil to the Instant Pot ^® and set to “HIGH SAUTÉ”. When the oil is hot, add the beef in two or three batches to avoid overcrowding and cook, undisturbed, until golden brown on the bottom, 2 to 3 minutes. Stir once and cook 2 to 3 minutes more. Transfer the beef to a large plate using a slotted spoon and repeat with the remaining beef, adding more oil if needed.

Add the onion and apple to the pot and cook, stirring often and scraping up the browned bits on the bottom with a wooden spoon, until soft and translucent, 3 to 4 minutes.

Add the tomato paste and honey and stir to coat.

Add the beef stock and stir to combine.

Add the browned beef and any juices accumulated on the plate, soy sauce, potatoes, carrots and 1/2 teaspoon sea salt and stir to combine.

Cover the pot and secure the lid. Make sure valve is set to “SEALING”.  Set to pressure cook on manual  “HIGH” pressure for 20 minutes. When the time is up let the pot sit there for at least 10 minutes. Then move the valve to “VENTING” and release any remaining pressure. Remove the lid. Unlock and remove the lid, being careful of any remaining steam.

Set the Instant Pot ^® “HIGH SAUTÉ ” and scatter dime-size pieces of the curry roux evenly over the top.

Stir until the roux is melted and the curry looks smooth and creamy, about 1 minute. If the curry is too thick for your liking, stir in a 1/4 to 1/2 cup of beef stock. Season with sea salt and freshly ground black pepper, if needed.

Serve with rice

Tools Used:

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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