Easy Instant Pot Curry Rice | Set It and Walk Away!

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  Instant Pot Curry Rice 

This easy Instant Pot curry rice is perfect when you want a warm, comforting meal without standing by the stove and stirring the whole time. The onion and pork are briefly sautéed for extra flavor, and then the Instant Pot does most of the cooking. The potatoes become soft and tender, while the curry roux creates a rich, smooth sauce.

Is This a Traditional Korean Recipe?

Curry rice is not a traditional Korean dish, but it is a familiar everyday meal enjoyed in many Korean homes. This version uses curry roux and an Instant Pot instead of simmering the curry on the stovetop. It is an easy variation that works especially well on busy days. 

Ingredients

  • 2 medium potatoes
  • 1 onion
  • 1 carrot
  • 1 tomato
  • ½ zucchini (optional)
  • 3.5 oz (100 g) pork
  • 4 blocks Korean or Japanese curry roux
  • 1 tbsp cooking oil
  • 2 cups (480 ml) water
  • 2 pinches salt

For Serving

  • Warm cooked rice
  • Crispy fried shrimp, optional

Ingredient Notes

Curry Roux

  • You can use Korean or Japanese curry roux for this recipe. Curry roux comes in solid blocks and melts into the cooking liquid to create a thick, flavorful sauce. Place the curry roux on top of the other ingredients and do not stir before pressure cooking. This helps prevent it from sinking and sticking to the bottom of the pot.

How to Make Instant Pot Curry Rice

1. Prepare the ingredients: Cut 2 medium potatoes into bite-size pieces, but not too small, so they hold their shape. Cut 1 carrot, 1 onion, and ½ optional zucchini into bite-size pieces. Cut 1 tomato into chunks and 3.5 oz (100 g) pork into bite-size pieces.

 

2. Sauté the onion and pork: Press Sauté with the lid open. Once the pot is hot, add 1 tbsp cooking oil and 1 chopped onion. Sauté briefly. Add 3.5 oz (100 g) pork and 2 pinches salt. Cook until the pork is no longer pink on the outside.

3. Add the vegetables: Add 2 chopped potatoes, 1 chopped carrot, 1 tomato, and ½ optional zucchini. Sauté for 1–2 minutes. The vegetables do not need to cook all the way through.

4. Add the water and curry roux: Cut 4 curry roux blocks into smaller pieces and place them on top. Pour in 2 cups (480 ml) water. Do not stir, as the curry roux may sink and stick to the bottom.


5. Pressure cook: Cancel Sauté and close the lid. Set the steam release to Sealing. Select Meat/Stew and cook for 15 minutes, or about 10 minutes if you prefer firmer vegetables. The countdown will begin after the Instant Pot heats up and reaches pressure.


6. Release the pressure: When cooking is complete, allow a 10-minute natural pressure release. Carefully release any remaining steam. Wait until the float valve has completely dropped before opening the lid.

7. Finish the curry: Press Cancel, turn Sauté back on, and gently stir from the bottom until all 4 curry roux blocks have melted and the sauce is smooth.

8. Serve: Spoon the curry over warm cooked rice. For something extra, add crispy fried shrimp. I used frozen shrimp tempura from Costco and cooked it in the air fryer.

Helpful Tips

  • Cut the potatoes slightly larger than bite-size so they hold their shape better.
  • Do not stir the curry roux into the water before pressure cooking.
  • Use 15 minutes for softer vegetables or about 10 minutes to help them hold their shape.
  • Allow 10 minutes for a natural pressure release before releasing the remaining steam.
  • Remember that the curry sauce will become a little thicker as it cools.

Frequently Asked Questions

Why shouldn’t I stir the curry roux before pressure cooking?

  • The curry roux may sink and stick to the bottom of the Instant Pot. Place the pieces on top and stir them into the curry after pressure cooking. 

Should I cook the curry for 10 or 15 minutes?

  • Cook it for 15 minutes if you prefer very soft vegetables. About 10 minutes is better if you want the vegetables to hold their shape. 

Why hasn’t the countdown started?

  • The Instant Pot must heat up and build pressure before the cooking time begins. Mine took approximately 10 minutes.

What if the curry roux is not completely dissolved?

  • Turn the Sauté setting back on and gently stir from the bottom until the curry roux melts and the sauce becomes smooth.

This Instant Pot curry rice is a practical meal for days when you want something warm and satisfying without watching a pot on the stove.

If you have an Instant Pot, I hope you give this easy curry a try.

📺 Prefer watching instead of reading?

Watch the full step-by-step YouTube video below to see exactly how I make this recipe at home.

Tools and ingredients I use are here 💛https://www.amazon.com/shop/chungskfood

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