Ingredients:
serving size: 2 adults + 2 kids
2 lbs of chicken thigh
1 cup of potatoes, cut into 1/4
1 onion, cut into big chunks
1 cup of carrots, cut into big chunks
2 stalks of green onions
Sauce:
2 tbsp of Gochujang (Korean red pepper paste – you can add less if you want it less spicy)
1 tsp of Korean soybean paste
5 tbsp of soy sauce
2 tbsp of mirin
3 tbsp of sugar
1 tbsp of minced garlic
1/4 cup of chicken stock OR water
1 tbsp of sesame oil
1 tbsp of sesame seeds
optional: Korean glass / sweet potato noodles (5 oz)
Directions
1. Combine all sauce ingredients (except for sesame oil and seeds) and mix well.
2. Add the chicken thigh to the instant pot and pour over the sauce. Add the carrots, potatoes, and onion and mix well so that the sauce is evenly coated.
3. Close the lid and set it to HIGH PRESSURE for 8 minutes. Once done cooking, let is naturally release for 5 minutes then quick release to vent the remaining pressure out. *If you’re adding glass noodles, soak the noodles in boiling water and completely submerge the noodles in water. Cover and let it sit for 5 minutes.
4. Open the lid and press “SAUTE” mode. Add your glass noodles and scallions to the instant pot. Drizzle sesame oil and top with sesame seeds. Mix everything well together – salt and pepper to taste – and serve!
