Instant Pot Korean Chicken Thighs
Spicy, sweet, and umami flavors come together in a moist and tender chicken dish... Serve with jasmine rice for a flavor-packed quick and easy meal made simple with your pressure cooker!
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Equipment
Ingredients
Korean BBQ Sauce
- ½ cup gochujang paste
- ¼ cup hoisin sauce
- ¼ cup ketchup - (see notes)
- ¼ cup mirin
- ¼ cup soy sauce - I like tamari
- ¼ cup sake rice wine
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon fresh ginger - grated or minced
- ½ tablespoon garlic - minced
The Chicken
- 2 tablespoons vegetable oil
- 2 pounds bone-in chicken thighs - skin removed
- 1 medium onion - chopped
- 1 tablespoon ginger - minced or grated
- 1 teaspoon garlic - minced
- 1 cup chicken broth
- 2 teaspoons cornstarch
- ¼ cup broth or water
Instructions
Korean BBQ Sauce
- Whisk the ingredients (gochujang through garlic) together in a medium bowl. Remove and set aside 1 cup for finishing the sauce.
The Chicken
- Using the pressure cooker or a pan on the stove, brown the chicken pieces on both sides in the vegetable oil. Set aside.
- Add the onion, ginger, and garlic. Cook until the onion is soft. Add the chicken pieces and onion mixture to the pressure cooker.
- Mix the chicken broth with the Korean BBQ sauce remaining in the prep bowl (after removing 1 cup). Add to the pressure cooker with the chicken.
- Lock the lid, and cook on high pressure for 15 minutes. Release the pressure.
- Remove 1 cup of cooking liquid to a medium sauce pan. Mix the cornstarch with broth or water. Bring the cooking liquid to a boil, and add the cornstarch slurry a bit at a time until thickened as desired. Add in the reserved BBQ sauce. Stir until combined and bubbly.
To Serve
- Using a slotted spoon, remove chicken pieces to a platter. Pour the sauce over the top, and garnish with slice scallions. Serve with jasmine rice.
- Enjoy!
Notes
"Ketchup" - I don't like store bought ketchup. I use Gochujang Spicy Ketchup rather than "ketchup." You can also substitute tomato sauce and sriracha.
I like bone-in chicken thighs for this recipe (bone-in adds more flavor). Substitute boneless thighs or chicken breasts if you prefer. If I have time, I let the pressure cooker de-pressurize naturally. It results in an even more tender result.
Disclaimer: I use both an Instant Pot and a stovetop pressure cooker, and have for many years.
Macronutrients (approximation from MyFitnessPal.com): 324 calories; 32 g protein; 4 g carbohydrates; 11 g fat. Does not include rice. This recipe serves 6 with about 5 ounces chicken each. If you're planning 2 thighs per person, the calories will increase accordingly.
Note: This dish is impossible to quantify, but Google search demands calories. The liquid required by the pressure cooker means it is very saucy. It doesn't all get eaten. I reduced the vegetable oil for browning the chicken to 1 tablespoon to cut some fat. My pressure cooker has a non-stick surface, and it works with just a bit of oil. Adjust as necessary. Save additional cooking liquid and/or sauce for another meal, or use more chicken...
Nutrition
Calories: 324kcal | Carbohydrates: 4g | Protein: 32g | Fat: 11g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com