8–9 boneless chicken thighs or 2–3 boneless chicken breasts
1 tablespoon vegetable oil
2 onions, sliced
1 carrot, cut into bite-size pieces
650–750g potatoes, peeled and cut into bite-size pieces
3 garlic cloves, minced
3 cups unsalted stock or water
4 cubes Japanese curry roux (or enough to make approximately 3 cups of curry sauce)
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
Salt to taste

Start Sauté function on Instant Pot on the hottest setting and wait for the indicator to show HOT.
Lightly season the chicken with salt. Add oil to pressure cooker and ensure that the oil coats the entire bottom of the inner pot. Add chicken and brown for approximately 3 minutes on each side. Remove and set aside.
Add more oil if necessary. Add onions and sauté for approximately 2 minutes until softened.
Add garlic and sauté approximately 30 seconds until fragrant.
Pour in ½ cup stock or water. Deglaze the pot by scrubbing off all flavorful brown bits with a wooden spoon.
Cut the chicken into chunks and transfer chicken with juices to the pressure cooker. Add Worcestershire sauce and soy sauce. Layer carrot chunks and potatoes on top.
Cook on high pressure for 2 minutes + 10 minutes natural release. Release any remaining pressure and open the lid carefully.
Remove and set aside the contents of the pot except for the juices.
Start Sauté function again to heat up the sauce. Add stock or water as necessary to reach approximately 3 cups of liquid in the pressure cooker.
Stir in Japanese curry roux one cube at a time to thicken the sauce.
Place chicken and potato chunks back in the sauce.
Serve with short grain rice and toppings as desired. My favourite toppings are raisins, Japanese pickled plums (cut into raisin-sized pieces), and Japanese spice seasoning. Hubby likes his with raisins, chopped peanuts or cashews, and shredded cheese.

I usually use skinless chicken breast as that’s what I have on hand. This recipe is also delicious with extra firm tofu as an alternative to chicken.