Ingredients
serving size: 2 adults + 3 kids + some leftovers
Ingredients:
1 lb of beef brisket
1 box of Japanese curry, cut into smaller + thinner pieces
3 large potatoes, cut into bite size piece
3 large carrots, cut into bite size pieces
1 white onion, thinly sliced
6 cups of water
5 servings of udon noodles
1 tbsp of neutral oil
1 stalk of green onions, chopped
Directions
1. Prep your onions by cutting them into thin long pieces. Press the “SAUTE” mode on your instant pot and add 1 tbsp of neutral oil. Add your onions and beef brisket and saute for 3 minutes.
2. Add water, cut vegetables and curry blocks (cutting them into thinner, smaller pieces helps curry dissolve completely.)
3. Seal the lid and cook on HIGH pressure for 5 minutes.
4. While the curry is cooking, prep your udon noodles by submerging your frozen udon noodles in boiling water. Use a chopstick to separate the noodles. Once the noodles are separated and softened (~ 2 minutes,) drain the water in the sink. Set the noodles aside.
5. When the curry is done, open the lid and press “SAUTE” mode for 3 min – if needed: stir a few times to help dissolve any remaining curry chunks.
6. Plate the udon noodles and pour over the curry. Garnish with chopped scallions and enjoy!
