Instant Pot® Japanese Curry Recipe
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Making japanese curry in the instant pot yields tender beef and juicy vegetables coated in a creamy, spicy roux-based sauce.
3.8
28 Rating -
Rate
Non Vegdiet
1hr 15minstotal
30minsPrep
35minsCook
1hr 15m.total
30m.Prep
35m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Instant Pot® Japanese Curry Recipe
- 1/4 tablespoon Canola oil
- 0.17 Onion chopped
- 1/4 pound Beef, cut into 1/2 inch or 1 inch cubes
- 0.33 Cloves Garlic, Minced
- 0.17 teaspoon Grated fresh ginger
- 0.33 Medium potatoes, peeled and cubed
- 0.33 inch Carrots, peeled and chopped into 1/2 s
- 1/25 teaspoon Salt
- 1/25 teaspoon Ground black pepper
- 0.42 cup Beef broth
- 0.17 Small apple, grated
- 0.17 tablespoon Ketchup
- 0.17 tablespoon Soy sauce
Nutrition
value
value
417
calories per serving
22 g Fat39 g Protein13 g Carbs4 g FiberOther
Current Totals
- Fat22g
- Protein39g
- Carbs13g
- Fiber4g
MacroNutrients
- Carbs13g
- Protein39g
- Fiber4g
Fats
- Fat22g
Vitamins & Minerals
- Calcium37mg
- Iron4mg
- Vitamin A300mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B310mg
- Vitamin B6< 1mg
- Vitamin B936mcg
- Vitamin B120mcg
- Vitamin C22mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium71mg
- Manganese< 1mg
- Phosphorus343mg
- Selenium27mcg
- Zinc6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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