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 gingerblack pepper 1⁄4 cupchicken broth 1tablespoonsesame oil 1teaspoonsesame seeds
DIRECTIONSCombine 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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