Description
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.
Ingredients
Scale
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
To Serve
- 2 large carrot
- 1/4 cucumber
- 2 spring onions
- sea salt
- rice wine vinegar
- steamed jasmine rice
- toasted sesame seeds
Instructions
- 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.