Pressure Cooker Dak Bokkeumtang (Korean Spicy Chicken Stew)
Classic Korean chicken dish that’s adapted for the pressure cooker! You’ll love how quick this juicy, flavorful dish is.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2.5 pounds bone-in chicken parts (cut into small pieces (excess fat removed))
- 6 ounces potatoes (cut in big chunks (or mini potatoes))
- 1/2 medium onion (cut in big chunks)
- 2 small carrots (cut in big chunks (or baby carrots))
- 2 scallions or a few stalks of garlic chives
- 3 tablespoons gochugaru
- 3 tablespoons sugar
- 2 tablespoons gochujang
- 1/2 tablespoon doenjang
- 2 tablespoons rice wine
- 4 tablespoons oyster sauce or soy sauce
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- black pepper to taste
- 1/4 cup water or chicken broth
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
Instructions
- 1
Combine the sauce ingredients except sesame oil and seeds, and mix well.
- 2
Rinse the chicken pieces, drain, and pat dry with paper towels.
- 3
Press the “Saute” button on the Instant Pot. When the pot is hot, add 1 tablespoon of canola or vegetable oil. Sear the pieces in two batches.
- 4
Place all the chicken pieces in the pot, and add the potatoes, onion, and carrots. Pour the sauce over, and mix well to evenly coat the chicken and vegetables.
- 5
Close the lid tightly, and seal the vent. Press the “poultry” function, and using the “+” or “-” button, adjust the time to 10 minutes. When finished, the Instant Pot will automatically turn to the “Keep Warm” mode. Turn the pressure valve to “venting” to quickly release the pressure. Open the lid.
- 6
Stir in the scallion (or garlic chives) and the sesame oil and sesame seeds. If you want, remove the meat and vegetables from the pressure cooker, turn the Instant Pot Saute function back on, and reduce the sauce to the desired level with the lid open.