Instant Pot Japanese Curry

1.5 lb chicken boneless skinless chicken thighs, roughly chopped (~3/4 inch). ABSOLUTELY NO BONE!!! now i don't rinse potato. if using sweet potato, don’t cook so long

ingredients

1 large onion, roughly chopped

1-2 carrot, chopped (~1/2 inch)

2 potatoes, peeled and chopped

3 cloves garlic, minced

1 tsp ginger, minced

1 Tbsp oil

3 cups chicken broth

1 package Japanese curry

1 Tbsp soy sauce

1 Tbsp paprika

1/2 tbsp cayenne

  1. Prepare ingredients, soaking potatoes for ~15min
  2. On instant pot, saute at high heat for >15 min. Add oil & wait for temp
  3. Add meat, briefly sear
  4. Add garlic and ginger, fry until fragrant
  5. Add onions, briefly sauté
  6. Add carrots and potatoes with dry ingredients
  7. Add broth, soy sauce, and curry cubes.
  8. Cover and switch to stew 15 min on medium or high pressure.
  9. Serve with or over rice.

thoughts i want the curry to be thicker. maybe less water or add some corn starch? maybe don't soak potatoes? i don't really know what soaking the potatoes does. okay it removes the starch. let me stop doing that

thoughts: not soaking potatoes is a good idea. try just not frying potatoes or carrots, they're getting a bit too soft. fry onions and garlic at the same time

add seasonings with broth ahead of time