Instant Pot Korean Chicken Stew (닭찜, Dak-jjim)
- Mar 30, 2016
- 3 min read
I am excited to share my first Instant Pot recipe! I recently bought an Instant Pot on Amazon, and I am in love. I never imagined that cooking delicious foods would be so quick and easy! It is so nice to prepare the food in the Instant pot, then walk away without watching the stove, and a short time later, the food is done!
This is my Dak-jjim recipe, or Korean braised chicken stew, which I have adjusted for the Instant Pot. I will be sharing my stove top version of this recipe as well, which the sauce is a different ratios to account for the amount of evaporation that occurs with stove top cooking. This is a wonderful one pot stew that everyone will love!
Quick notes:
⏲ <1 hr
🇰🇷 Some ingredients may need to be bought at a Korean grocery or online
👉 Click the links to buy Korean ingredients shipped to your door!
👨👩👧👦 Serves 4 people
👍 Very easy and great for beginners!
What you'll need:
3 lbs of bone-in skinless chicken thighs (about 8-10 thighs)
2 medium carrots cut into large chunks
2 white potatoes cut into large chunks
4 shiitake mushrooms sliced
4 minced garlic cloves
1 yellow onion sliced
2 green onions, sliced thinly (for garnish)
1 cup of sweet potato noodles, soaked in warm water for 30 minutes (dangmyeun) (optional)
sprinkle of sesame seeds for garnish
1 red hot pepper sliced (optional, if you want some spice)
salt and pepper
small amount of cooking oil
For the sauce:
1/2 cup of soy sauce
2 tablespoons of brown sugar
2 tablespoons of oyster sauce
1 tablespoon of sesame oil
1/2 inch of grated ginger
Instructions:
Prepare your vegetables:
Slice your onions, and cut your carrots/potatoes into large pieces as shown. Slice your shiitake mushrooms, and optional red chili if you choose. Slice your green onions as shown for garnish. Set aside.
Prepare your sauce:
Combine your ingredients for the sauce, and mix well.
And now the rest:
Press the SAUTE button on your Instant Pot. When the display reads HOT, add about a tablespoon of cooking oil. Brown each side of the chicken, about 1 minute both sides. While doing this, salt and pepper both sides. Do this in batches so you don't overcrowd the pot. Remove the chicken. Add the garlic and onions (and optional chili if you want extra spice) and cook until transluscent, about 2 minutes. Put the chicken back in the pot. Add the vegetables on top of the chicken, then pour the sauce over everything. Close the pot lid. Press CANCEL to stop the saute process.
Press POULTRY, then press the - (minus) button until the display reads 12. Make sure the pressure valve is in the SEALING position. The timer will start to count down once the float valve pops up. NOTE: if you are using skinless BONELESS chicken thighs, reduce your time to 10 minutes.
Once the timer is done, open your pressure valve to VENTING to release the pressure. Once the float valve drops, open the lid and take out the chicken and vegetables from the pot into a serving dish. Add your sweet potato noodles to the leftover liquid in the pot. Press CANCEL, to stop the keep warm function. Press SAUTE to heat the sauce up to a boil. The noodles will finish cooking in about 2 minutes. Press CANCEL once you're done to turn your Instant Pot off. Spoon the noodles over the vegetables and chicken. Pour any leftover sauce on top of the dish. Add your green onions and sesame seeds on top for garnish. Enjoy this dish with rice!
And when you're done, be sure to post some pictures and tag them with #ahjummarecipes. I'd love to see your results!
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