Japanese curry instant pot

 Optional ingredients, peeled (as necessary) and cut into pieces (big ones will stay whole, smaller ones may smush into sauce). * is the classic version.

-*potatos regular (sub or adds-yams or sweet potato)

-*chicken, raw into small cubes (subs or adds, can of garbanzo beans)

-Veggies: -*carrots (subs or additions-mushrooms, corn, celery, green beans, cauliflower). 

Salt and pepper for taste. 

Necessary ingredients:

Add one onion, cut into pieces. 

Add chopped or minced ginger or garlic (ideally about 1-2 teaspoons, but more or less is fine). 

3 cups water/broth

Japanese curry block 

Dump all of it into the instant pot, except the curry block. 

Add the curry block (breaking into squares) on the top-do not stir. 

cover and cook at high pressure for 15 minutes. 

Serve over sushi rice.