Instant Pot Korean Spice Chicken

(from aloogobi’s recipe box)

Categories: Instant pot, chicken


  • 1.5 lbs. Boneless Skinless Chicken Thighs or Breast halves
  • 2 teaspoon olive oil (for cooking)
  • 1/2-1 cup water (adjust to cooker requirement)
  • Marinade:
  • 1/4 cup Soy Sauce
  • 2 tablespoons Gochujang (Korean chili paste)
  • 3 tablespoons Honey
  • 1 tablespoon Garlic Paste
  • 1 teaspoon Ginger Paste
  • 2 tablespoons Rice Vinegar or Apple Cider Vinegar
  • 1 grated or blended pear (or gala apple)
  • 1/4 teaspoon salt (optional- adjust to taste)
  • 1/2 teaspoon crushed black pepper
  • 1 medium onion, sliced thin
  • Spicy Cucumber Salad- Oi Muchim
  • 1 English cucumbers or 3-4 Persian /Pickling Cucumbers
  • 1 teaspoon salt
  • 2 teaspoons Gochujang (Korean chili paste)(adjust to taste)
  • 1 teaspoon Rice Vinegar or Apple Cider Vinegar
  • 1/2 teaspoon Toasted Sesame Oil
  • 2 to 3 teaspoons sugar (adjust to taste)



  2. In a large mixing bowl, or a gallon size ziplock (easy clean-up), prepare marinade by mixing together everything listed under “marinade”. Add chicken and mix well. Refrigerate chicken for an hour.

  3. Heat oil on SAUTE mode. Add chicken along with marinade. Add very little water as the chicken and marinade would also release liquid while cooking. If you want to cook rice using pot-in-pot technique, place trivet on top of chicken. In an oven safe bowl, combine rice, water and salt. Place that on top of trivet. Close lid. Hit Cancel and press Manual or Pressure Cook for 6 minutes, vent set to sealing position.

  4. Wait for 10 minutes and then manually release pressure by turning the knob to ‘venting’ position. Open lid after pin drops. Remove chicken for slicing. This is optional. If you want to thicken the sauce a little, turn on SAUTE for 2-3 minutes. Add sliced chicken back in the pot and coat with sauce.

  5. Serve with pickled cucumber over rice, or, lettuce cups for a low-carb option.

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