READY IN: 40minsYIELD: 4
2 1⁄2 lbs bone-in chicken thighs
2mediumpotatoes, cut in big chunks
1⁄2 mediumonion, cut in big chunks
10 -12baby carrots
3tablespoonshot pepper flakes (gochugaru)
1⁄2 tablespoonsoybean paste (doenjang)
1tablespoon minced garlic
1teaspoon grated ginger
1⁄4 cupchicken broth
Combine sauce ingredients (pepper flakes through chicken broth).
Cut chicken into smaller pieces so all the items in the stew are similar sizes.
Set Instant Pot to saute and add 1-2 T vegetable oil. Sear chicken in batches.
Add chicken, potatoes, carrots, and onions to pot. Pour sauce over and mix to coat.
Set instant pot for 10 minutes on high pressure. Quick release when done.
Add sliced green onions, sesame oil, and sesame seeds.
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