Ingredients

The following ingredients have 4 Servings
  • 250 gr kimchi
  • 2 tablespoons gochujang paste
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons runny honey
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil
  • 4 - 6 boneless skinless chicken breasts, (cut into 1-inch pieces)
  • Sesame seeds to garnish, (to taste)
  • Sliced green onions, (to taste (optional))
  • Honey to drizzle, (to taste (optional))

Instruction

  • Place kimchi, gochujang paste, soy sauce, rice vinegar, honey, and sesame oil in a blender. Blend until smooth. Set aside. See note.
  • Turn the Instant Pot ON and select "sauté" mode, adjust heat to more. When hot, add oil. Add chicken and sauté until no longer pink. Press "cancel".
  • Add Korean sauce; mix to combine. Secure the lid to the instant pot and select "manual" or "high pressure" and cook for 10 minutes.
  • When the time is over, carefully turn the valve to "Venting," to release the pressure. Then remove the lid. Press "cancel".
  • Select "sauté" mode, adjust heat to normal. Let the sauce reduce down for about 5 minutes.
  • Transfer chicken to a serving plate and sprinkle with sesame seeds and sliced green onions and drizzle with honey, if desired.