Japanese beef curry from Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot (page 44) by Melissa Clark

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Accompaniments: Guidelines for brown rice; Guidelines for white rice

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Notes about this recipe

  • KNivia on April 21, 2026

    I’m not a huge fan of beef but this recipe was really good! I had never had Japanese curry before but the mix of garam masala plus the beef, sweet potatoes and shiitakes are amazing! Definitely serve over good short grain rice!

  • meggan on September 09, 2025

    i also just used about 1/2 the GM and added curry. I also used regular potatoes which cut back the sweetness. I did not add the greens.

  • jenmacgregor18 on April 07, 2025

    2T of garam masala was way too much for us. I would use 2 tsp next time and curry powder as others have suggested.

  • TrishaCP on October 09, 2020

    I used half curry powder and half garam masala and was happy with that choice. It was not too sweet for us. My sweet potatoes also disintegrated at the 3 minute mark.

  • babyfork on March 20, 2020

    Used the other reviewer's suggestion to use half curry powder and half garam marsala. I followed the 3-minute instruction for the sweet potatoes, but they disintegrated. In the future I would remove the stew at that point and cook on the stove after adding the sweet potatoes. It was a bit sweet...not sure the apple was needed and I wish the author would've given a measurement for the sweet potato. I got a large one, but I think maybe it was too large! I bought the mustard greens, but did not end up adding them. Overall, this was tasty served over rice. Probably would make again with a couple adjustments.

  • cdglamontagne on May 26, 2019

    This was good but we found it too sweet. Could have been the garam masala blend I used, maybe the suggestion others made to swap more curry powder would fix that.

  • cjross on October 19, 2018

    Pretty good although I didn't love the flavour. I like someone else's suggestion of doing half garam masala and half curry powder. Everything kind of mushed when I stirred in the roux.

  • purpleshiny on January 28, 2018

    This is a good, substantial curry that freezes and reheats well (even with the greens). The sweet potatoes are particularly good in this.

  • clcorbi on January 22, 2018

    Really excellent. We made this for a dinner party and served it with crusty bread and all suggested garnishes, and everyone loved it--no leftovers. I followed the recipe as written except I seared all the beef chunks before pressure-cooking, added a generous amount of TJ's umami paste, and I used half garam masala and half curry powder for the spices (instead of all garam masala). I'd probably do that again, because we really enjoyed the final flavor. Yum.

  • dinnermints on November 19, 2017

    This was good; I'd probably make it again. I used the slow cooker variant, which worked well. Made some brown basmati rice with a bit of purple sticky rice + some shredded unsweetened coconut thrown in to go with it = lovely color and flavor. It was even better with some shichimi togarashi sprinkled on top for some heat and crunch.

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