Go Back
Two breaded tonkatsu cutlets deep frying in hot oil in a black rectangular pan on an IH cooktop, bubbling vigorously

Japanese Curry Rice (Electric Pressure Cooker)

Rich, thick Japanese curry made with pork belly, potato, and carrot — cooked entirely in an electric pressure cooker. No sautéing, mostly hands-off, and incredibly tender.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 1/2 box curry roux 80g — S&B Golden Curry, medium hot
  • 150 g pork belly cut into bite-sized pieces
  • 1 medium potato 150g, peeled and cut into chunks
  • 1/2 medium carrot 100g, cut into chunks
  • 1 medium onion 200g, cut into wedges
  • 1 bay leaf
  • 500 ml water 2 cups

Method
 

  1. Peel and cut all vegetables into large chunks. Cut pork into bite-sized pieces.
  2. Add all ingredients except the curry roux to the inner pot. Pour in 500ml water and add the bay leaf.
  3. Lock the lid and cook on the curry/pressure setting. After cooking, allow pressure to release fully before opening.
  4. Break the roux blocks into the pot and stir until completely dissolved.
  5. Switch to regular simmer mode and cook for 5 more minutes, stirring, until thickened.
  6. Serve over steamed white rice.