• 1 pinch freshly ground black pepper
• 1 Tbsp neutral-flavored oil
• 3 cups Chicken Stock/Broth
• 1 box Japanese curry roux
• 1 Tbsp ketchup
• 1 Tbsp soy sauce

Instructions

1. Cut onion into wedges or thick slices
2. Peel carrots and cut into bite-size pieces
3. Peel carrots and cut into quarters or bite-size pieces
4. Mince garlic and, if using fresh ginger, grate the ginger
5. Cut meat into bite-size pieces and season with salt and pepper
6. Press saute on the instant pot
7. When it’s hot, add 1 Tbsp oil
8. Add onions, garlic, and ginger and saute until soft
9. Add meat and mix well with the onion
10. Brown the meat a bit
11. Add carrots and potatoes and mix well
12. Add the broth and press all the ingredients down so they are fully covered
13. Break the curry roux into blocks and place on top of the broth, but DO NOT mix it in
14. Put the lid on and lock it
15. Ensure the steam release is set on sealing and not venting
16. Press cancel to stop sauteing
17. Press Meat/Stew and then the minus button to reduce the cooking time to 15 minutes
18. When it finishes cooking, switch the valve to venting
19. Once the pressure is released, unlock and remove the lid
20. Add the ketchup and soy sauce and mix well, ensuring that all the curry roux has dissolved
21. Serve with white rice

Notes: Very flexible meal. You can use just about any vegetable and meat combo and mix up the condiments as well

Source: JustOneCookBook