Instant Pot Korean Chicken Thighs: Your New Favorite Weeknight Meal
Prepare to tantalize your taste buds with this incredible Instant Pot Korean Chicken recipe! This dish, featuring tender chicken thighs coated in a sweet, savory, and subtly spicy sauce, is an absolute crowd-pleaser. Whether you’re a seasoned pressure cooker enthusiast or just starting out, this easy-to-follow guide will help you create a fantastic meal that’s perfect for serving over fluffy rice. Say goodbye to complicated cooking and hello to bold, authentic flavors right from your kitchen.
Chicken recipes hold a special place in our hearts, and this Ninja Foodi recipe for Korean Chicken is no exception. It’s quickly become a family favorite, adding a burst of sweet and savory goodness to our weekly menu. The beauty of this recipe lies in its simplicity and the depth of flavor it achieves in such a short time, making it an ideal choice for busy weeknights.
Why Choose Instant Pot Korean Chicken?
If you’re seeking a genuinely delicious and effortlessly easy chicken recipe, look no further. This Instant Pot Korean Chicken offers an unparalleled combination of bold flavors, incredibly moist meat, and the convenience of a one-pot meal. Forget the fuss of traditional frying; our version focuses on health without compromising on taste. By skipping the breading and oil, we deliver a dish that’s significantly lighter in calories yet still packed with the authentic Korean essence you crave.
Using an electric pressure cooker, such as an Instant Pot, Ninja Foodi, or Crockpot Express, streamlines the entire cooking process. These versatile appliances feature both sauté and high-pressure functions, making them perfect for developing deep flavors and ensuring your chicken is cooked to tender perfection every time. The magic happens within minutes, transforming simple ingredients into a gourmet experience.
For this recipe, we highly recommend using boneless, skinless chicken thighs. While chicken breasts can certainly be used, thighs are inherently more tender and absorb the vibrant Korean sauce even better, resulting in a juicier, more flavorful bite. Cutting the chicken into bite-sized pieces not only speeds up the cooking but also ensures that every piece is thoroughly coated in the delectable sauce, making it incredibly easy and enjoyable to eat for everyone at the table.
Mastering Your Instant Pot for Korean Chicken
New to the world of pressure cooking? Don’t worry! Making one-pot meals in your Instant Pot is incredibly straightforward. Here are a few essential tips to get you started and ensure your Korean Chicken turns out perfect:
- Bookmark Our Recipe Page: Make sure to bookmark our dedicated Instant Pot recipes page. We regularly add new and exciting dishes, so you’ll always find fresh inspiration for your next meal.
- Understand Cooking Times: Print this handy Instant Pot cooking times cheat sheet. It’s an invaluable resource that will help you gauge how long various ingredients, including meats, vegetables, and beans, take to cook under pressure.
- Invest in a Non-Stick Pot: While not strictly necessary, we highly recommend you buy this non-stick inner pot. It significantly reduces the chances of food sticking and burning, making cleanup a breeze and helping prevent the dreaded “burn” notice, especially when sautéing.
- Learn to Deglaze: Even with a non-stick pot, it’s beneficial to know how to deglaze a pressure cooker after sautéing. This simple technique involves adding a liquid (like broth) to the hot pot and scraping up any browned bits from the bottom. It’s crucial for preventing burn notices and adding extra flavor to your dish.
- Optimal Pot Size: For reference, most of our recipes, including this Korean Chicken, are developed using a 6-quart Instant Pot, which is a versatile size suitable for families.
Cooking Korean Chicken with Frozen Chicken
Life happens, and sometimes all you have on hand are frozen chicken pieces. Not to worry, you can still enjoy this incredible Instant Pot Korean Chicken! The key is to prepare the frozen chicken properly before adding the sauce and other ingredients.
If your chicken pieces are stuck together, separate them as much as possible. Place the frozen chicken pieces into your Instant Pot with about 1 cup of chicken broth or water. Pressure cook the frozen chicken in the Instant Pot for 8-10 minutes on high pressure, followed by a quick release. Once cooked, drain any excess liquid, carefully dice the chicken into bite-sized pieces, and then proceed with the recipe instructions below. Since the chicken is already partially cooked, you’ll want to reduce the final pressure cooking time to just 2 minutes to ensure it remains tender and doesn’t become overcooked.
Serving Suggestions for Your Korean Chicken
This sweet and spicy Korean chicken is incredibly versatile, but our absolute favorite way to serve it is over a bed of perfectly cooked white or brown rice. The rice acts as an ideal canvas, soaking up every drop of the flavorful sauce. It’s a staple side that complements everything from Korean oxtail soup to a simple bowl with soy sauce, and it’s truly exceptional with this chicken.
To elevate your dish, consider these delicious garnishes and accompaniments:
- Sesame Seeds: A sprinkle of toasted sesame seeds adds a lovely nutty flavor and an appealing visual touch.
- Diced Green Onions: Freshly sliced green onions provide a mild, sharp contrast that brightens the entire dish. Chives can also be used as a similar alternative if you have them on hand.
- Steamed Vegetables: For a more complete meal, serve alongside steamed broccoli, snap peas, or a medley of stir-fried vegetables.
- Customizable Heat: If you enjoy a spicier kick, similar to our Instant Pot Spicy Teriyaki Chicken Thighs, feel free to increase the amount of Sriracha or add a dash of Gochujang (Korean chili paste) to the sauce mixture. Taste and adjust to your preferred level of heat!
The beauty of this Instant Pot chicken recipe lies in its simplicity. There’s no complex pre-cooking or browning required for the chicken itself. By dicing the meat into small, even pieces, we significantly reduce the overall cook time and ensure maximum flavor penetration, a technique we use for many other quick and easy dinners.
How to Make Instant Pot Korean Chicken Thighs: Step-by-Step
Creating this flavorful dish is incredibly straightforward. Follow these simple steps for a perfect result:
- Prepare the Chicken: Begin by dicing your boneless, skinless chicken thighs into approximately 1-inch by 1-inch pieces, similar to how we prepare our Instant Pot Hawaiian Chicken. This uniform size ensures even cooking, allows the meat to thoroughly absorb the delicious sauce, and makes each bite perfectly tender.
- Combine Ingredients: Add the diced chicken, along with your diced onions and minced garlic, directly into the inner pot of your pressure cooker. In a separate bowl, whisk together the soy sauce, chicken broth, brown sugar, Sriracha (adjust to your spice preference), hoisin sauce, minced ginger, and 1 tablespoon of cornstarch until smooth. Pour this vibrant sauce mixture over the chicken and onions in the pot, then stir gently to ensure all the chicken pieces are well-coated.
- Pressure Cook: Secure the lid on your Instant Pot and ensure the steam release valve is set to the “Sealing” position. Select the “Pressure Cook” (or “Manual”) setting and set the cooking time to 5 minutes on high pressure. This short cooking time is ideal for bite-sized chicken, ensuring it remains incredibly tender and fully cooked through.
- Quick Release: Once the cooking cycle is complete, perform a quick release of the pressure. Carefully turn the steam release valve to the “Venting” position to rapidly release the steam. Be mindful of the hot steam.
- Assess and Thicken (Optional): Open the lid and stir the contents of the pot. At this point, your chicken will be tender and infused with flavor, and the sauce will be thin. If you prefer a thicker, more luscious sauce, proceed to the “How to Thicken the Korean Chicken Sauce” section below.
Instant Pot Chicken Bibimbap-Style
While not a traditional bibimbap (a mixed rice dish), this Korean chicken can certainly be enjoyed in a similar style, served over rice with various toppings, creating a fulfilling and balanced meal. For those who might not have a pressure cooker, this delicious chicken can also be prepared on the stovetop. Simply combine all the ingredients in a large pot or Dutch oven, bring to a gentle simmer, and cook, stirring occasionally, until the chicken is fork-tender and the sauce has reduced and thickened to your desired consistency. It’s a wonderfully adaptable recipe, ensuring everyone can enjoy its fantastic flavors!
How to Thicken the Korean Chicken Sauce
While this step is entirely optional, thickening the sauce adds a luxurious, clingy consistency that truly elevates the dish, reminiscent of your favorite Asian takeout. You’ll use your Instant Pot’s “Sauté” function for this part.
To achieve that perfect, glossy sauce, you’ll need a cornstarch slurry. In a small bowl, whisk together 2 tablespoons of cornstarch with about 4 tablespoons of cold water or some hot liquid carefully scooped from your pot until a smooth, lump-free mixture forms. Ensure there are no powdery bits remaining.
Next, set your Instant Pot to the “Sauté” mode. Once the contents in the pot begin to bubble gently, slowly pour in your cornstarch slurry while continuously stirring the chicken and sauce. Continue to stir gently for about one minute. You’ll notice the sauce gradually thickening to a beautiful, rich consistency. Once it reaches your desired thickness, turn off the “Sauté” function. Allow the pot to rest for a good 5 minutes with the lid off; the sauce will continue to thicken slightly as it cools.
Once thickened, your Instant Pot Korean Chicken is ready to be served! Spoon it generously over steaming rice or a bed of stir-fried vegetables. Finish with a generous sprinkle of diced green onions and toasted sesame seeds for an authentic touch and added fresh flavor. Enjoy your perfectly cooked, healthy, and incredibly flavorful meal!
Instant Pot Korean Chicken Recipe
Instant Pot Korean chicken is a family-favorite recipe that delivers sweet, savory, and spicy flavors you’ll adore. Killer in a Ninja Foodi or any pressure cooker, served perfectly over rice.
Equipment
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1 pressure cooker (6-quart recommended)
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Mixing bowl
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Whisk
Ingredients
- 1 lb chicken thighs, boneless, skinless, diced into bite-sized pieces (approx. 1-inch)
- 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 desired heat level
- 1/4 cup hoisin sauce
- 1 tsp ginger, minced
- 1 tbsp cornstarch, for the initial sauce mixture
- 2 tbsp cornstarch, for thickening sauce at the end (if desired)
- Optional garnishes: Diced green onions, toasted sesame seeds
Instructions
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Add the diced chicken thighs and diced small onion into the inner pot of your pressure cooker.
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In a separate medium bowl, whisk together the soy sauce, chicken broth, minced garlic, brown sugar, Sriracha (to taste), hoisin sauce, minced ginger, and 1 tablespoon of cornstarch until smooth.
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Pour this sauce mixture over the chicken and onions in the pot, stirring gently to ensure all chicken pieces are well-coated.
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Secure the lid on your pressure cooker and ensure the steam release valve is set to “Sealing.” Select the “Pressure Cook” (or “Manual”) setting and cook on high pressure for 5 minutes.
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Once the cooking cycle is complete, perform a quick release of the pressure by carefully turning the steam release valve to “Venting.”
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Open the lid and stir the contents. If you desire a thicker sauce, scoop about 4 tablespoons of the hot liquid from the pot into a small dish. Whisk in the remaining 2 tablespoons of cornstarch until completely smooth to create a slurry.
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Set the pressure cooker to “Sauté” mode. Once the liquid 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, until it thickens to your desired consistency.
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Turn off the “Sauté” mode and let the pot sit for a good 5 minutes; the sauce will continue to thicken further as it cools.
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Serve this delicious Instant Pot Korean Chicken hot over rice, topped with fresh diced green onions and toasted sesame seeds.
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NOTE: The sauce will thicken considerably more as it cools, so be mindful not to add excessive cornstarch during the thickening process.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Frequently Asked Questions (FAQ)
What does Korean fried chicken taste like, and how does this compare?
Traditional Korean fried chicken is famous for its ultra-crispy exterior, achieved through a double-frying process. Our Instant Pot Korean Chicken, while skipping the deep-frying, still delivers that irresistible sticky, spicy, and sweet sauce that makes Korean chicken so beloved. It’s a healthier, quick and easy method that captures the essence of the flavor profile, allowing you to enjoy this dish more often as a one-pot meal without the oil and extra calories. It’s truly a family-friendly dish your kids will adore!
How can I reuse leftover Korean chicken?
Leftover Instant Pot Korean chicken is incredibly versatile and makes for a fantastic next-day meal! We often enjoy it for lunch on its own (rice tends to get mushy when saved). You can also add it to a freshly prepared batch of ramen noodles for a quick, flavorful soup. Another popular option is to chop it further and toss it into homemade fried rice, transforming it into an entirely new and delicious dish. Get creative – its bold flavors will enhance many simple meals!
Can I prepare this Instant Pot Korean Chicken ahead of time?
While this recipe is incredibly fast to make fresh, you can certainly do some prep work in advance. You can dice the chicken and chop the onion a day or two before. The sauce ingredients can also be whisked together and stored in an airtight container in the refrigerator. When it’s time to cook, simply combine everything in the Instant Pot and follow the pressure cooking steps. This makes it an even quicker weeknight solution!
What kind of rice pairs best with Korean chicken?
We highly recommend serving this dish with freshly cooked medium-grain or short-grain white rice, often referred to as sushi rice or sticky rice. Its slightly sticky texture and mild flavor perfectly complement the rich, flavorful sauce of the chicken. Brown rice is also a healthy and delicious option, offering a nuttier flavor and chewier texture.
How to Reheat Leftovers for Best Results
Reheating leftovers effectively is key to enjoying your Instant Pot Korean chicken the next day. While some might consider using an air fryer or the “air crisp” mode on a Ninja Foodi, we generally advise against it for this particular recipe. Attempting to re-crisp the chicken can often lead to it drying out, especially since it wasn’t fried initially. This dish truly shines when the chicken remains tender and moist within its luscious sauce.
For the best results, we recommend reheating your Korean chicken gently on the stovetop. Simply transfer the chicken and sauce to a pan over medium-low heat. Stir occasionally until it’s heated through, adding a splash of chicken broth or water if the sauce appears too thick. This method helps maintain the chicken’s moisture and the sauce’s consistency. You can also reheat individual portions in the microwave, stirring halfway through for even heating, though the stovetop method yields superior texture.
Can You Freeze Already Cooked Korean Chicken?
Yes, you can absolutely freeze cooked Instant Pot Korean chicken, though it’s important to set expectations regarding texture. For optimal flavor and texture, we recommend enjoying leftovers within 2-3 days when stored in the refrigerator in an airtight container.
If you have a larger batch or want to save it for longer, freezing is a viable option. Allow the chicken and sauce to cool completely before transferring it to an airtight freezer-safe bag or container. This will help prevent freezer burn and maintain quality. It can be stored in the freezer for up to 3 months. Be aware that upon thawing and reheating, the chicken’s texture might be slightly softer, and the sauce may thin out a bit. However, the delicious flavors will still be present, making it a convenient option for future quick meals. Thaw it in the refrigerator overnight before reheating using the stovetop method.
More Easy Pressure Cooker Chicken Recipes to Explore
Once you fall in love with this Instant Pot Korean Chicken, you’ll undoubtedly want to explore more incredible pressure cooker recipes. Cooking chicken in the Instant Pot has become our absolute favorite method – just ask my kids! We adore our Instant Pot Korean Beef so much that we simply had to adapt those fantastic flavors for chicken, and this recipe is the delicious result!
After you’ve enjoyed this delightful dish and perhaps printed the recipe below, you might be looking for something equally simple and flavorful for your next dinner. We highly recommend trying these other family favorites:
- Instant Pot Sesame Chicken: A sweet and savory classic that’s incredibly quick and easy, perfect for takeout nights at home.
- Instant Pot Bone-In Chicken Thighs: Master the art of cooking juicy, flavorful bone-in chicken thighs with minimal effort, ideal for a hearty meal.
- Instant Pot Hawaiian Chicken: A tropical escape in your pressure cooker, featuring tender chicken in a vibrant pineapple-infused sauce.
- Instant Pot Spicy Teriyaki Chicken Thighs: For those who love a bit of heat with their savory, this recipe delivers a delicious kick.
We hope you enjoy adding these fantastic, easy pressure cooker chicken recipes to your culinary repertoire. Happy cooking!