Facebook Twitter Pinterest LinkedIn
READY IN: 40mins YIELD: 4
INGREDIENTS 2 1 ⁄2 lbs bone-in chicken thighs 2medium potatoes , cut in big chunks 1 ⁄2 medium onion , cut in big chunks 10 -12baby carrots 2green onions 3tablespoonshot pepper flakes (gochugaru) 3tablespoons sugar 2tablespoonsgochujang 1 ⁄2 tablespoonsoybean paste (doenjang) 2tablespoons rice wine 4tablespoons soy sauce 1tablespoon minced garlic 1teaspoon grated ginger black pepper 1 ⁄4 cup chicken broth 1tablespoonsesame oil 1teaspoon sesame seeds DIRECTIONS 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. Source: Read Full Article
Facebook Twitter Pinterest LinkedIn