Instant Pot Korean chicken thighs are a game-changer for weeknight dinners! This incredibly flavorful dish features tender chicken coated in a rich, sweet, and subtly spicy sauce that your family will absolutely adore. Served piping hot over a bed of fluffy rice, it’s a satisfying and wholesome meal. Whether you use your Ninja Foodi or any other electric pressure cooker, this recipe promises delicious results.
Chicken recipes are a staple in many households, and for good reason! When you combine succulent chicken with a bold, irresistible sauce like this Instant Pot Korean chicken, you create a meal that quickly becomes a family favorite. This sweet and savory dinner is a fantastic addition to our extensive list of Instant Pot recipes that we prepare weekly, making mealtime both exciting and easy.
Ninja Foodi Korean Chicken & Beyond: Versatile Pressure Cooker Cooking
One of the best aspects of this recipe is its versatility. You can use any brand of electric pressure cooker to achieve the same fantastic results. Whether you own a Crockpot Express, a Ninja Foodi, or a classic Instant Pot, the sauté and high-pressure functions are essentially the same, making this recipe universally adaptable. If you’re on the hunt for a truly delicious, incredibly easy, and healthy chicken recipe for your pressure cooker, look no further. This dish delivers bold, authentic flavors with perfectly moist, tender meat, all without the need for any breading or frying.
Our unique approach to Korean chicken prioritizes health without sacrificing taste. We’ve completely skipped the traditional frying process, ensuring a much lighter meal. That’s right – no breading, no excessive oil, and significantly fewer calories, yet all the robust, mouth-watering flavors remain intact. To make this dish even simpler to prepare and enjoy, we highly recommend using boneless, skinless chicken thighs cut into bite-sized pieces. While chicken breasts can certainly be used as an alternative, we find that thighs offer superior tenderness and absorb the rich sauce even better, ensuring every bite is bursting with flavor.
Getting Started with Pressure Cooking: Essential Tips
If you’re new to the world of pressure cooking, you’re in for a treat! We offer a wealth of easy one-pot meal recipes designed to simplify your cooking experience. To help you get started on the right foot, here are a few basic tips that will make your journey smooth and successful:
- Make sure to bookmark our dedicated Instant Pot recipes page. We consistently add new and exciting recipes each week, so you’ll never run out of ideas!
- For quick reference, print this Instant Pot cooking times cheat sheet. It’s an invaluable tool that will help you understand the precise cooking durations for various meats, vegetables, and beans in your pressure cooker, eliminating guesswork.
- We highly recommend investing in this non-stick inner pot for your pressure cooker. It makes cleaning a breeze and helps prevent food from sticking.
- While it’s always good to understand how to deglaze a pressure cooker after sautéing, using a non-stick liner significantly reduces the chances of food residue sticking to the bottom, making your cooking experience even smoother.
For your reference, the model we consistently use for all our recipe creations is a 6-quart Instant Pot. This size is perfect for most family meals and offers ample capacity for a variety of dishes.
Cooking Korean Chicken with Frozen Chicken
Life happens, and sometimes all you have on hand are frozen chicken pieces. Don’t worry, you can still make this delicious Korean chicken recipe! The key is to prepare the frozen chicken properly before integrating it into the main dish. First, ensure the frozen pieces are separated from each other. Add them to your pressure cooker with a bit of broth, and cook them following our guide on how to cook frozen chicken in the Instant Pot. After this initial cooking, carefully drain any excess liquid, dice the now-cooked chicken into bite-sized pieces, and then proceed with the directions outlined in the recipe below. Remember to decrease the pressure cook time for the main recipe to just 2 minutes since the chicken is already pre-cooked and tender.
When it comes to serving, the possibilities are endless, but rice is always our top recommendation. We find ourselves pairing this incredible dish with rice almost daily, whether it’s alongside Korean oxtail soup or simply as a comforting bowl with a splash of soy sauce. It’s a versatile and beloved side dish in our home.
For garnishing, sesame seeds and/or diced green onions add a beautiful finish and a burst of fresh flavor, though they are completely optional. Chives also make an excellent alternative topping. We always encourage using whatever ingredients you have readily available. If you desire a spicier sauce, similar to our Instant Pot spicy teriyaki chicken thighs, feel free to increase the amount of Sriracha or add a pinch of red pepper flakes to suit your preference.
The beauty of this Instant Pot chicken recipe lies in its simplicity. There’s absolutely no need for extensive pre-cooking, which saves you valuable time and effort. We’ve successfully employed this same technique for numerous other quick dinners, as cutting the meat into smaller pieces dramatically reduces the overall cooking time, ensuring a speedy and delicious meal.
Step-by-Step Guide: How to Make Instant Pot Korean Chicken Thighs
Creating this flavorful Korean chicken dish in your Instant Pot is incredibly straightforward. You’ll start by preparing your chicken. Dice your boneless, skinless chicken thighs into approximately 1-inch by 1-inch pieces, similar to how we prepare our Instant Pot Hawaiian chicken. This particular sizing allows the chicken to absorb the rich sauce more effectively, ensuring every piece is infused with flavor, and also makes the dish much easier to eat.
Next, you’ll combine all the sauce ingredients in a bowl and whisk them together until well blended. Then, add the diced chicken and chopped onions directly into your pressure cooker. Pour the prepared sauce over the chicken and onions, and stir everything gently to ensure that all the chicken pieces are thoroughly coated. Close the lid of your pressure cooker and seal the steam release valve. Set the cooking time to high pressure for just 5 minutes. This short cooking duration is perfect for achieving fully cooked, yet incredibly tender and juicy chicken. Once the cooking cycle is complete, perform a quick release of the pressure to prevent overcooking. After the pressure has fully released, open the lid and decide if you’d like to thicken the luscious Korean sauce further.
The result is a mouth-watering dish, with chicken that’s bursting with the sweet, savory, and spicy notes of the Korean sauce. This method ensures maximum flavor and tenderness with minimal effort.
Instant Pot Chicken Bibimbap: A Delicious Alternative Name
While we affectionately call this “Instant Pot Korean Chicken,” it could also be playfully referred to as a simplified “Instant Pot Chicken Bibimbap,” especially when served over rice with various toppings. For those who don’t own a pressure cooker, like a family member who might want to try this recipe, it’s absolutely possible to make this dish on the stovetop. Simply combine all the ingredients in a large pot or deep skillet and simmer until the chicken is fork-tender and the sauce has reduced and thickened to your desired consistency. It’s a versatile recipe that tastes delightful no matter how it’s prepared!
Achieving the Perfect Sauce Consistency: How to Thicken Your Korean Chicken Sauce
While the cooked sauce is already delicious, this final step of thickening isn’t strictly necessary, but it certainly enhances the overall texture and presentation, giving it that luxurious, restaurant-quality consistency. Think of the rich, clingy sauces you enjoy at places like Panda Express or PF Chang’s – a bit of cornstarch is your secret weapon to achieve that perfect viscosity. You’ll need to utilize your pressure cooker’s sauté function for this part.
Once your chicken is cooked and the pressure has been released, transfer about 4 tablespoons of the hot liquid from the pot into a separate small dish. In this dish, whisk in 2 tablespoons of cornstarch until you achieve a smooth, lump-free slurry. Set your pressure cooker back to the “Sauté” mode. As soon as the contents in the pot begin to bubble, slowly pour in the cornstarch slurry while continuously stirring. Continue stirring gently for about one minute. That’s all the time it needs! Turn off the pot and let the dish rest for a good 5 minutes. During this resting period, the sauce will continue to thicken beautifully.
Finally, sprinkle generously with freshly diced green onions and/or toasted sesame seeds for an added layer of flavor and visual appeal. Serve your succulent Korean chicken pieces over a bed of steamed rice or alongside your favorite stir-fried vegetables for a complete and satisfying meal.
Instant Pot Korean Chicken Recipe
Justine
10 minutes
5 minutes
4
Comment
Print Recipe
Equipment
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1 pressure cooker
Ingredients
- 1 lb chicken thighs, boneless, skinless, diced into bite size pieces
- 1 small onion, diced
- 1/2 cup soy sauce
- 1/3 cup chicken broth
- 1 tbsp minced garlic
- 4 tbsp brown sugar
- 1 -3 tsp Sriracha, depending on how much heat you want
- 1/4 cup hoisin sauce
- 1 tsp ginger, minced
- 1 tbsp cornstarch, for initial sauce mixture
- 2 tbsp cornstarch, to thicken sauce at the end (optional)
Instructions
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Add the diced onions and chicken, cut into bite-sized pieces, into your pressure cooker pot.
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In a separate bowl, whisk together the soy sauce, chicken broth, minced garlic, brown sugar, Sriracha, hoisin sauce, minced ginger, and 1 tablespoon of cornstarch until smooth. Pour this delicious sauce mixture over the chicken and onions in the pot, then stir everything to ensure the chicken is well coated.
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Secure the lid on your pressure cooker and set the steam release valve to the sealed position. Cook on high pressure for 5 minutes, followed by a quick release of pressure once the cooking cycle is complete.
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Carefully open the lid and stir the contents. If you prefer a thicker sauce, ladle about 4 tablespoons of the hot liquid from the pot into a small dish. Whisk in the remaining 2 tablespoons of cornstarch until you have a smooth slurry. Set your pressure cooker to the “Sauté” mode. Once the sauce in the pot begins to bubble, slowly pour in the cornstarch slurry while continuously stirring.
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Allow the sauce to cook for approximately 1 minute, stirring constantly, then turn off the pot. Let it sit for a good 5 minutes – this resting period allows the sauce to thicken even further to its ideal consistency. Serve this irresistible Instant Pot Korean chicken over steamed rice, garnished with freshly diced green onions and a sprinkle of sesame seeds.
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NOTE: The sauce will continue to thicken significantly as it cools, so be mindful not to add too much additional cornstarch during the thickening step.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Entree, Main Course
korean
Frequently Asked Questions About Instant Pot Korean Chicken
Unlike its fried counterpart, our Instant Pot Korean chicken focuses on the intense flavor of the sauce rather than a crispy exterior. It’s coated with a sticky, deliciously balanced sauce that is sweet, savory, and boasts a wonderful spicy kick that you’ll absolutely love. Our quick and easy pressure cooking method allows you to enjoy these bold flavors much more often, eliminating the need for deep frying or constant stirring on the stovetop. It’s truly a one-pot meal that even your kids will adore!
The spice level is completely customizable! For a milder version, you can reduce the amount of Sriracha or omit it entirely. If you crave more heat, feel free to add an extra teaspoon or two of Sriracha, a pinch of red pepper flakes, or even a dash of gochujang (Korean chili paste) to the sauce mixture before cooking. Adjust according to your preference for that perfect kick.
While we love serving this Korean chicken over fluffy white rice, there are many delicious alternatives. Consider pairing it with brown rice, quinoa, cauliflower rice for a low-carb option, or even noodles like ramen or udon. Steamed or stir-fried vegetables such as broccoli, bell peppers, or snap peas make an excellent addition to create a more complete and nutritious meal. Don’t forget a generous sprinkle of sesame seeds and sliced green onions for garnish!
Leftover Korean chicken is fantastic! I typically enjoy it for lunch the next day, often without the rice, as rice doesn’t always store as well. You could also heat it up and add it to a fresh batch of instant ramen for a quick and flavorful upgrade, making it a truly budget-friendly meal. Another great option is to incorporate it into homemade fried rice, tossing it in with any other leftover vegetables you might have for a brand new dish.
Reheating Leftovers for Best Results
Reheating leftovers effectively can sometimes be a challenge, especially with chicken. While you might be tempted to try the air crisp mode on your Ninja Foodi or air fryer, perhaps with a drizzle of sesame oil, I generally recommend against it for this particular dish. I once tried crisping it a second time after cooking, and found that it made the chicken too dry. The delicious, tender quality of the Instant Pot chicken is best preserved with gentler reheating methods. I’d simply toss it into a pan over medium heat with a splash of water or broth, stirring until warmed through. This helps maintain the moisture and the integrity of the sauce, ensuring your leftovers are as delicious as the freshly made meal.
Can You Freeze Already Cooked Korean Chicken?
If you find yourself with extra servings, you might wonder about freezing this already cooked Korean chicken. While it’s best enjoyed fresh or refrigerated within 2-3 days to maintain optimal flavors and texture, yes, you can technically freeze it after it’s been cooked. To do so, allow the chicken and sauce to cool completely. Transfer it to an airtight freezer-safe bag or container, removing as much air as possible to prevent freezer burn. It can be stored in the freezer for up to 3 months. Just be aware that freezing and thawing might subtly alter the texture of the chicken, making it a little softer, but the flavors will still be robust and enjoyable once reheated.
More Easy Pressure Cooker Chicken Recipes You’ll Love
Pressure cooking has become our go-to method for preparing chicken, and it’s a huge hit with my kids! Our family absolutely adores our Instant Pot Korean beef, so it was only natural to create a chicken version that captures those same incredible flavors. This Instant Pot Korean chicken recipe is the delicious result!
Once you’ve mastered and thoroughly enjoyed this recipe, you might be looking for something similar yet different for your next meal. You’ll definitely want to try some of our other fantastic pressure cooker chicken dishes:
- Our Instant Pot chicken thighs with bone-in are incredibly tender and packed with flavor, a perfect alternative for those who prefer bone-in cuts.
- For another Asian-inspired dish, move on to our Instant Pot sesame chicken. It’s equally easy to make and features a delightful sticky, savory sauce that’s sure to be another family favorite.
- Explore our full collection of easy Instant Pot chicken recipes for endless inspiration, from quick weeknight meals to impressive dishes for guests.
Happy cooking, and enjoy these amazing pressure cooker creations!