Pressure Cooker Curry Tonkatsu

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Pressure Cooker Curry Tonkatsu

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Adjust Servings:
2 pounds Pork Tenderloin Sliced into 2 1-inch thick pieces
3 tablespoons Sunflower Oil
1 small Onion Roughly sliced into 1-inch squares
2 cloves Garlic Minced
2 Potato Roughly sliced into 1-inch cubes
1 small Carrot Roughly sliced into 1-inch cubes
1 cup Chicken Broth See homemade recipe
1 tablespoon Thai Green Curry Paste
1 tablespoon Unsalted Butter
1 cup Panko Bread Crumbs
1 cup All Purpose Flour
2 large Eggs Beaten
Kitchen Supplies
Pressure Cooker (6 Quart)
Baking Pan with Non-Stick Rack

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Pressure cook and bake (not deep fry!) pork tenderloins coated with toasted panko breadcrumbs. Serve with potatoes and carrots over a bed of rice with curry sauce!

  • 45 min
  • Serves 2
  • Easy


  • Kitchen Supplies





Press "Saute" button on pressure cooker and adjust pressure to "High". At this point, you do not need to close the lid.

When hot after 1 minute, add 2 tablespoons of sunflower oil to pot, coating the entire base of it.

Add pork tenderloins to pot, browning it on each side for 2-3 minutes (flipping once only). Remove pork and set aside.


Reduce pressure to "Medium" by hitting the "Cancel" then "Saute" buttons. Add onions and saute for 2-3 minutes until browned. Add garlic and stir for 30 seconds until fragrant.


Add potatoes and carrots, followed by chicken broth (see healthier homemade recipe). Scrub the bottom of the pot with a wooden spoon to ensure no ingredients are stuck to it.


Bring the pork tenderloins back to the pot, laying them on top of the other ingredients.

Close lid and move steam release handle on lid to "Sealing". Press "Manual", then adjust to "High" pressure and press "-" to reduce cooking time to 1 minute. After cooking for 1 minute, the pressure will naturally release for about 15 minutes.

Remove lid carefully then remove pork tenderloins, setting them aside. Press "Cancel" button on pressure cooker.


Add Thai green curry paste to pot of ingredients. Stir to mix well and fully combine. Transfer ingredients along with curry sauce to a serving bowl and set aside.


Preheat oven to 400 degrees.

Mix together 1 tablespoon of sunflower oil, 1 tablespoon of butter and panko breadcrumbs on a small pan over medium heat. Stir until golden brown, about 3 minutes. Remove breadcrumbs from heat and set aside.


One at a time, dip the pork into a bowl of flour, then dip it in a bowl of the beaten eggs. Finally coat it with the toasted panko breadcrumbs from previous step.


Place the two pieces of pork tenderloins on the wire rack inside a baking pan (so the bottom of the pork cooks at the same temperature as the top) and place the baking pan into the oven. Cook for 5 minutes then remove from oven.

Serve pork with potatoes, carrots and curry sauce. Enjoy over a bed of rice!

Rebecca Chan

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