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Tasty Instant Pot Sticky Korean Chicken. food shot

Instant Pot Sticky Korean Chicken.

This Instant Pot Sticky Korean Chicken is bursting with sweet, spicy, and savory flavors, ready in minutes for a delicious weeknight dinner!
Print Recipe Save it
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Korean
Servings 4 servings

Equipment

  • Instant Pot
  • Measuring cups and spoons
  • Grater
  • Cutting board and knife

Ingredients
  

  • 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

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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!

Notes

  • Use tamari instead of soy sauce for a gluten-free version.
  • Substitute chicken with extra-firm tofu or tempeh for a plant-based alternative.
  • Adjust gochujang amount to control spiciness.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat gently to preserve moisture and flavor.
Keyword Easy, Instant Pot, Quick, Spicy, Sticky Chicken