Nikujaga and the Instant pot were made for each other. Nikujaga is a beef and potato sweet and savory stew with yam noodles and carrots mixed in for additional ingredients. It has to be one of my favorite meals to cook in the Instant pot, and one of the easiest. I always make sure to have the ingredients to make Nikujaga because it is a comfort food that is always amazing for dinner.
I first had Nikujaga at a Japanese tapas restaurant in LA, and if I had known how easy it was to make at home, I would have made a whole lot of Nikujaga in my 20’s. Hmm…thinking back, probably not, I ate out about 15x a week and I’m not sure I owned any cookware. In addition, the Instant Pot wasn’t even invented yet.
Sliced rib eye or sukiyaki meat, potatoes, carrots, yam noodles, onion, and dashi broth and you are good to go making Instant Pot Nikujaga. Then combine this mix with the usual Japanese ingredients of mirin, sugar, soy sauce, salt, and sake and you got yourself a meal that the kids won’t stop eating.
The whole dish takes about 1 hour to cook, but half of that time is just the Nikujaga in the Instant Pot. The hardest part about this dish is probably just cutting and peeling the carrots and potatoes. If your kids aren’t fans of the worcestershire sauce stew, then try this sweet and savory stew.
Tips for cooking Instant Pot Nikujaga
- Sukiyaki meat is the best – You want thinly sliced beef that will hold it’s form. Sukiyaki meat has been the best performing meat for me.
- Drain your Yam Noodles – Before you put in your yam noodles into the instant pot, make sure to drain the water from them. They are often stored in water, and if you put them in the instant pot without draining them you will have way too much water in your stew.
- Dashi powder – If you are making this on a weeknight or are just too busy to make your own dashi, use dashi powder. I actually use Dashi-da, the korean dashi powder, and it is amazing.
This recipe was adapted from Nami at Justonecookbook.
Instant Pot Nikujaga (Beef and Potato Stew)
- Instant Pot
- 1 Onion
- 1 Carrot
- 2 Potatoes
- 1 package Shirataki noodles (7 oz)
- 3/4 lb Thinly sliced beef (sukiyaki beef)
- 1 tbsp Vegetable oil
- 1 tbsp Sugar
- 1 cup Water
- 1 tsp Dashi powder (Dashi-da)
- 3 tbsp Mirin
- 1 tbsp Water
- 3 tbsp Soy sauce
- 1 tbsp Sake
- 1 tsp Kosher salt
- Thinly slice onions
- Peel, cut, and rinse potatoes into quarters (or 2 inch cubes)
- Peel and cut carrot into 2 inch wedges.
- Cut thinly sliced beef into 2 inch long slices
- Drain and cut shiritaki noodles into about 5 inch pieces
- Mix 1 cup of water with 1 tsp of dashi powder to make dashi.
Cooking in Instant Pot
- Add 1 tbsp of vegetable oil to the Instant Pot. Put the Instant Pot on the "saute" function.
- Add the onions to the Instant Pot and saute for about 2 minutes.
- Add your thinly sliced beef and begin to brown for about 3 minutes.
- Turn off the Instant Pot at this point by pressing the "Keep Warm/Cancel" button.
- Add the potatoes, carrots and shiritaki noodles to the Instant Pot.
- Add the sugar, dashi, mirin, water, sake, and soy sauce to the pot.
- Cover and lock the lid to the Instant Pot, and make sure the handle is set to "sealing".
- When the Instant Pot lid is sealed press the "meat/stew" button, and set tie to 15 minutes by pressing +/- button to adjust the time.
- When the Instant Pot is done, want for it to naturally release until 15 minutes. If you are in a rush you can move the sealing handle to "venting", but you might get steam out of the vent. When the float valve drops then feel free to open the Instant Pot.
- Open the Instant Pot lid and you are done! You might want to add salt, if you do I recommend 1/2 tsp at a time.