READY IN: 40minsYIELD: 4

INGREDIENTS

2 ¹⁄₂ lbs bone-in chicken thighs

2mediumpotatoes, cut in big chunks

¹⁄₂ mediumonion, cut in big chunks

10 -12baby carrots

2green onions

3tablespoonshot pepper flakes (gochugaru)

3tablespoonssugar

2tablespoonsgochujang

¹⁄₂ tablespoonsoybean paste (doenjang)

2tablespoonsrice wine

4tablespoonssoy sauce

1tablespoon minced garlic

1teaspoon grated ginger

black pepper

¹⁄₄ cupchicken broth

1tablespoonsesame oil

1teaspoonsesame 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.

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