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It’s here: my first ever recipe for my new pressure cooker, say hello to my Instant Pot Korean Chicken! Cooked in a rich, sticky, gochujang and honey sauce, this easy dinner with jasmine rice and a tangle of lightly pickled carrot and cucumber on the side takes just 20 minutes to make from start to finish!
It is also a great place to start for Instant Pot newbies like I was a few weeks ago as it teaches a few basic functions you can later use for super speedy dinners.
I finally caved and got an Instant Pot for work: someone I ghost wrote for wanted me to use one. I know I’m slightly obsessed with my slow cooker, and my air fryer is my favourite kitchen gadget, but I honestly did not think I needed something else. Could an Instant Pot really enhance my already crowded gadget arsenal?
At first, I was sceptical. I tried a few recipes, and thought that this is great, but aside from the fact someone is literally paying me to have one, the Instant Pot added nothing to my kitchen life. Until I tried this recipe for Korean chicken thighs from Half Baked Harvest. Okay, so typically of so many American recipes, it made too many portions, and was both far too salty and far too sweet, but it was a revelation: I kid you not, I both made the dinner and beat J in a round of F1 on the PlayStation in just 15 minutes one Saturday night. I’m still getting to know it, but I think I now might be falling in love with my Instant Pot.
I’ve also tried my best to make my Instant Pot instructions as clear as possible, because I now know once you get it out of it’s box and read the instruction manual how intimidating it can be! I have this exact Instant Pot (ad), but if you have a different one I only use the basic functions of pressure cook, sauté and quick release in this recipe, so keep the instruction booklet to hand and all should be very quick, easy and obvious!
This speedy recipe for Instant Pot Korean Chicken cooks skinless boneless chicken thighs in a sweet, sticky and spicy honey and gochujang marinade, perfect to serve with steamed Jasmine rice and quick pickled veggies.
For the Instant Pot Korean Chicken
2 1/2 tbsp dark soy sauce
1 1/2 tbsp runny honey
1 tbsp gochujang
1 tbsp toasted sesame oil
1 large garlic clove
thumb size piece fresh ginger
4 x skinless boneless chicken thighs
2 large carrot
2 spring onions
rice wine vinegar
steamed jasmine rice
toasted sesame seeds
In the bottom of the Instant Pot, whisk together the soy sauce, honey, gochujang, sesame oil, and the garlic and ginger, both peeled and finely grated. Add the chicken thighs, and stir until combined.
Affix the Instant Pot lid, and set to pressure cook on high for 8 minutes. Once the chicken is done, quick release by switching the indicator on top of the pot from ‘seal’ to ‘vent’ and only releasing the lid once the floating indicator has dropped down into the lid.
Meanwhile, cook the rice, and create carrot and cucumber ribbons with a vegetable peeler. Toss these with the spring onions, finely sliced, and both salt and rice wine vinegar to taste before setting aside.
Set the Instant Pot to sauté to thicken the sauce, this should take about 5 minutes.
Serve the chicken and sauce with the rice, pickled vegetables, and a sprinkling of sesame seeds.
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