Shortcuts to Scrumptious Japanese Food

Pressure-Cooker Curry and Rice: A Satisfying Meal in Minutes


A perennial mealtime favorite, curry rice is a robust dish that combines spices and readily available ingredients like carrots, potatoes, and onions. Using a pressure cooker makes it easy to rustle up a filling meal when time is short.

Ingredients (serves 4)

  • 2 carrots
  • 3 potatoes
  • 1 onion
  • 1 boneless chicken thigh
  • 3 cups water
  • Store-bought curry roux, to taste
  • 10 g butter
  • Rice, as desired
  • Additional spices (adjust amounts according to taste):
    • 1 tsp coriander
    • 1 tsp cumin
    • 1 tsp cardamom
    • 1 tsp ground sanshō (Japanese pepper)
    • 1/2 tsp chili powder


  1. Peel and cut carrots, potatoes, and onion into large, bite-sized portions. Cut chicken thigh into 3-cm squares.
  2. In a pressure cooker, melt butter on low heat and quickly sauté the spices.
  3. Add vegetables, chicken, and water to the pressure cooker and lock the lid.


  1. Turn heat to high until pressure builds, then return to low and let simmer for three minutes.
  2. Run cool water over the cooker to decrease pressure, then open and stir in the curry roux. How much you add depends on your personal taste; begin with the recommended amount listed on the package and adjust from there.

Add more curry roux for a richer taste. (©

  1. Serve over warm rice and enjoy!

Cooking Tips

  • Curry is a widely popular dish in Japan, enjoyed by people of all ages.
  • Using a pressure cooker and store-bought curry roux makes it easy to whip up a batch of curry in no time at all.
  • If using a regular pot, be sure to boil the vegetables until soft.
  • Butter adds a robust flavor to the dish. Even without the additional spices, the curry will be sufficiently flavorful with the roux alone.
  • When using a pressure cooker, it is best to cut the vegetables into slightly larger portions so they keep their shape when cooking.
  • All sorts of meats and vegetables can be used to make curry rice, so experiment with different ingredients available in your area.

(Originally written in Japanese with editorial assistance by Usami Rika and published on January 8, 2018. Photos by Natori Kazuhisa, except where otherwise noted.)

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