I've neglected this blog and I'm finally making some time to reorganize all postings with links and folders. I had debated on just creating a whole new website but that would take too much time at the moment. So I figure it's better to just organize the posts for now until I figure out what I want to do the in the future.
I can't believe that I never posted an Instant Pot recipe or video of me making Japanese Beef Curry Stew. I first started making this when I got my IP two and a half years ago and it's WAY better in the IP. It only takes 25 minutes IP cooking time and the meat is so tender. There's no need to let it simmer for hours to get the meat soft. A few years back I previously posted the stove top version of this recipe and I'm happy to say that I now have an IP version. Ingredients are all the same, just with a few minor adjustments for the IP conversion.
INSTANT POT JAPANESE BEEF CURRY STEW
INGREDIENTS:
2-3 lbs. chuck roast, cut into cubes 2 tbsp. garlic, minced 2 cups baby carrots 1 cup celery, chopped 2 large russet potatoes, cut into large cubes 1/2 onion, diced
4 cups water 1 large or 2 small pkgs. S&B curry sauce
oil
DIRECTIONS:
Turn IP on to saute and add about 2 tbsp. of oil. Add stew meat and brown for about 5 minutes. Add onions and celery and stir. Add carrots, potatoes, and water. Cover with lid. Hit meat/stew button and adjust timer to 25 minutes. Be sure pressure valve is at sealing. When timer is over, let NPR for 10 minutes and then QR. If liquid starts to leak out of valve, just slowly release the valve to let the pressure release slowly. Once pressure pin drops, open lid and gently stir the pot. Turn off IP and turn on to saute. Let come to boil and add curry blocks. Gently stir until curry blocks are dissolved.
