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Home Pricing Community My Recipes

Instant Pot Korean Chicken And Potatoes

6.0

1 tablespoon avocado oil

2 pounds boneless, skinless chicken thighs and breasts, fat trimmed and cut into small pieces

1 pound (2 medium) white potatoes, cut into large chunks

1 medium onion, cut into large chunks

2 medium carrots, cut into large chunks

4 tablespoons low-sodium soy sauce (or coconut aminos if there's a soy allergy)

2 tablespoons mirin

2 tablespoons honey (see note)

¼ cup low-sodium chicken broth

1 tablespoon minced garlic

1 tablespoons sesame oil (or perilla oil if there's a sesame allergy)

Press saute function on your Instant Pot. When the pot gets hot, add oil and sear the chicken on both sides, about 2-3 minutes.
Add veggies on top. Pour in the sauce and mix to evenly coat the chicken and vegetables. Press cancel to stop the saute function.
Close the lid and make sure the pressure valve is in the sealing position. Press poultry and cook for 6 minutes. It will take about 10 minutes for the pressure to build up and the timer to begin.
Once the timer goes off, quick release the pressure manually.
Slow cooker option: Add all the ingredients to the pot. Cook for 4 hours on low or 2 hours on high
(Optional): If you’d like to reduce the sauce, remove the chicken and vegetables from the pot, and press saute. Don’t reduce too much though as you really want to keep some of the yummy liquid. Serve with rice or noodles and pour a generous amount of sauce on top.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

Cuisine🇰🇷Korean

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 76 weeks ago

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