Instant Pot Sticky Korean Chicken.

If you’re looking for a flavor-packed meal that comes together in a flash, look no further than this Instant Pot Sticky Korean Chicken. This dish is a delightful fusion of sweet, spicy, and savory flavors that will have everyone at the table asking for seconds. The beauty of using the Instant Pot is that it locks in moisture and flavor, creating tender chicken that’s coated in a luscious sauce. Serve it over steamed rice with a side of kimchi and fresh mango slices, and you have a dinner that’s not only delicious but also visually stunning.

Why You’ll Love This Recipe

This Instant Pot Sticky Korean Chicken is a game-changer for several reasons. First, it’s incredibly easy to prepare, making it perfect for weeknight dinners. Second, the flavor profile is out of this world, featuring a perfect balance of sweetness from honey and heat from gochujang. Third, it’s versatile—pair it with rice, noodles, or even lettuce wraps for a low-carb option. Finally, cleanup is a breeze since everything cooks in one pot!

Ingredients at a Glance

• 1/2 cup low sodium soy sauce or tamari
• 1/4 cup honey
• 1-2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons toasted sesame oil
• 1-inch fresh ginger, grated
• 2 cloves garlic, grated
• 1 1/2 pounds boneless skinless chicken breasts
• Steamed white rice, for serving
• 1 cup kimchi
• 1 mango, sliced
• Toasted sesame seeds and green onions, for serving

Before You Start: Equipment

• Instant Pot: This is essential for cooking the chicken quickly and evenly.
• Measuring cups and spoons: For precise ingredient measurements.
• Grater: To grate the ginger and garlic for maximum flavor.
• Cutting board and knife: For chopping and preparing ingredients.

Build Instant Pot Sticky Korean Chicken. Step by Step

Step 1: Prepare the Sauce

In a medium bowl, whisk together the low sodium soy sauce or tamari, honey, gochujang, toasted sesame oil, grated ginger, and grated garlic until well combined. This will be the marinade and sauce for your chicken.

Step 2: Add Chicken to the Instant Pot

Place the boneless skinless chicken breasts in the bottom of your Instant Pot. Pour the sauce mixture over the chicken, ensuring that each piece is well coated.

Step 3: Seal and Cook

Secure the lid on the Instant Pot and set the valve to the sealing position. Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 10 minutes.

Step 4: Natural Release

Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 5-10 minutes before carefully switching the valve to venting to release any remaining steam.

Step 5: Shred the Chicken

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir it into the sauce to coat evenly.

Step 6: Serve

Serve the Instant Pot Sticky Korean Chicken over steamed white rice. Top with toasted sesame seeds, sliced green onions, and don’t forget the sides of kimchi and fresh mango for a refreshing contrast!

Dietary Swaps & Alternatives

• For a gluten-free option, use tamari instead of soy sauce.
• If you prefer a plant-based dish, substitute the chicken with extra-firm tofu or tempeh.
• To make it less spicy, start with 1 tablespoon of gochujang and adjust according to your taste.
• You can replace honey with maple syrup for a vegan alternative.

Don’t Do This

When preparing Instant Pot Sticky Korean Chicken, avoid using regular soy sauce as it can make the dish overly salty. Also, don’t skip the natural pressure release; it helps the chicken remain tender and juicy. Lastly, refrain from overcooking the chicken, as this can lead to a dry texture.

Keep-It-Fresh Plan

This dish is perfect for meal prep! Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it up in the microwave or on the stovetop. The flavors will actually deepen as they sit, making your next meal just as delicious as the first!

Handy Q&A

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken! Just increase the cooking time to 15 minutes. Be sure to add an extra 1/4 cup of water to help it come to pressure.

What can I serve with Instant Pot Sticky Korean Chicken?

This dish pairs beautifully with steamed white rice, but you can also serve it with rice noodles, quinoa, or in lettuce wraps. Fresh mango and kimchi make excellent side dishes!

Can I make this recipe in advance?

Absolutely! You can prepare the sauce and marinate the chicken a day in advance. Just store them separately in the refrigerator until you’re ready to cook.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop before serving.

Keep Cooking

• Sally’s Baking Addiction for more delicious recipes.
• Pinch of Yum for a variety of meal inspirations.
• Minimalist Baker for simple and quick recipes.

Before You Go

This Instant Pot Sticky Korean Chicken is a must-try for anyone looking to spice up their dinner routine. With its irresistible combination of flavors and quick preparation time, it’s sure to become a family favorite. So grab your Instant Pot, and let’s get cooking! You’ll enjoy a taste of Korea right in your own home, with minimal effort and maximum flavor. Happy cooking!