Cooking and Serving: Cook time: 30min – 4 servings

Ingredients

Meat
• 1 1/2 lbs Chicken thighs, boneless skinless
Produce
• 2 Bay leaves
• 2 Carrots
• 3 cloves Garlic
• 1 1-inch piece Ginger
• 1 Onion
• 2 Yukon gold potatoes
Canned Goods
• 2 cups Chicken stock
• 1 tbsp Tomato paste
Condiments
• 1/3 cup Japanese curry roux
• 1 Tamari or soy sauce
Baking & Spices
• 1 Salt and pepper
Oils & Vinegars
• 2 tbsp Neutral oil
• 1 Vinegar
Dairy
• 3 tbsp Milk
Liquids
• 2 cups Water

Description

Japanese curry the Instant Pot is a fastbutdelicious dinner option for busy evenings when you don’t really feel like cooking.