Korean Braised Chicken and Vegetables
Korean, Poultry, Pressure Cooker
Ingredients
3 Tbsp gochujang or teriyaki sauce (depending on desired level of spiciness)
2 Tbsp unseasoned rice vinegar
2 Tbsp soy sauce
1 Tbsp packed brown sugar
1 Tbsp toasted sesame oil, plus more to serve
2 inch piece fresh ginger (about 1.5 oz), cut into 3 pieces & smashed
5 medium garlic cloves, finely chopped
1 bunch scallions, whites chopped, greens cut to 1-inch lengths and reserved
2 lb boneless, skinless chicken thighs, trimmed & halved
10 oz Yukon gold potatoes, peeled and cut into 1-inch cubes
2 medium carrots, peeled and cut into 1-inch pieces
sesame seeds, toasted, to serve
Directions
In an Instant Pot, whisk together the gochujang or teriyaki sauce, vinegar, soy sauce, sugar, sesame oil, ginger, garlic and scallion whites.
Add the chicken and toss to coat. Let stand for 15 minutes.
Stir in the potatoes, carrots and ½ cup water, then distribute in an even layer.
Pressure Cook for 8 minutes, then 10 minutes NPR.
Remove and discard the ginger, then stir in the scallion greens. Transfer to a serving bowl, drizzle with additional sesame oil and sprinkle with sesame seeds.