Instructions

• Add the soy sauce, honey, Gochujang, toasted sesame oil, grated ginger, and grated garlic to the Instant Pot inner pot and stir to combine. Add the chicken breasts and turn to coat them in the sauce.
• Close the lid, set the steam valve to sealing, and cook on High Pressure/Manual for 8 minutes.
• When the cook time ends, carefully perform a quick release to vent the steam. Open the lid and use tongs to transfer the chicken to a plate.
• If the sauce needs thickening, set the Instant Pot to Sauté and simmer the sauce, uncovered, stirring occasionally, until it reduces and coats the back of a spoon, about 8–10 minutes or until you reach your desired consistency.
• While the sauce is thickening (or after you remove it from the pot), shred or slice the cooked chicken, return the chicken to the pot, and stir to coat with the thickened sauce.
• Divide steamed white rice among bowls and spoon the chicken and sauce over the rice.
• Toss the kimchi with the sliced mango and serve alongside the chicken. Sprinkle toasted sesame seeds and sliced green onions over the chicken before serving.
• Optional crockpot method: Combine the soy sauce, honey, Gochujang, toasted sesame oil, grated ginger, and grated garlic in the crockpot. Add the chicken and turn to coat.
• Cover and cook on LOW for 3–4 hours or on HIGH for 2–3 hours. If the sauce needs thickening at the end, remove the lid and cook uncovered on HIGH until the sauce reduces to your desired consistency (up to about 30 minutes), stirring occasionally.
• Finish as directed above: shred or slice the chicken, coat with the sauce, serve over rice, toss kimchi with mango, and sprinkle with toasted sesame seeds and green onions.