Pressure Cooker Dak Bokkeumtang (Korean Spicy Chicken Stew)

Method6 steps

1. 1

   Step 1: Mix the sauce ingredients: gochugaru (3 tablespoons), sugar (3 tablespoons), gochujang (2 tablespoons), doenjang (1/2 tablespoon), rice wine (2 tablespoons), selected oyster sauce OR soy sauce (4 tbsp), garlic (1 tablespoon), ginger (1 teaspoon) and black pepper (to taste). Reserve the authored 1/4 cup water OR broth separately for deglazing. Keep sesame oil, sesame seeds and scallions/chives for finishing.

   Uses 3 tablespoons gochugaru · 3 tablespoons sugar · 2 tablespoons gochujang · 1/2 tablespoon doenjang · 2 tablespoons rice wine · 4 tbsp oyster sauce OR soy sauce · 1 tablespoon minced garlic · 1 teaspoon grated ginger

2. 2

   Step 2: Prepare the small bone-in chicken pieces (2 1/2 lb), remove excess fat and pat dry with paper towels.

   Uses 2 1/2 lb bone-in chicken pieces, cut small, excess fat removed

3. 3

   Step 3: Press the “Saute” button on the Instant Pot. When the pot is hot, add 1 tablespoon of canola or vegetable oil. Sear the pieces in two batches.

   Uses Prepared dry chicken pieces · 1 tbsp canola or vegetable oil for searing

4. 4

   Step 4: After searing, use the reserved 1/4 cup water OR broth to deglaze the pot, scraping up the browned bits. Add more thin water as needed to loosen them fully. Return all seared chicken and add potatoes (6 ounces), onion (1/2 medium) and carrots (2 small). Add the prepared sauce and coat evenly. Check the thin-liquid minimum in the manual for your specific pressure cooker and add water as needed before sealing; do not count thick paste as thin liquid. Keep below the cooker fill limit.

   Uses Seared chicken · 6 ounces potatoes (cut in big chunks (or mini potatoes)) · 1/2 medium onion (cut in big chunks) · 2 small carrots (cut in big chunks (or baby carrots)) · Prepared spicy sauce · Additional thin water as needed to meet pressure-cooker minimum liquid · 1/4 cup water OR chicken broth for sauce

5. 5

   Step 5: Close and seal the cooker. Follow your model’s chicken-pressure instructions and set the pressure-cooking phase to 10 minutes. After cooking, perform quick release according to the model instructions, keeping clear of escaping steam. Open only once pressure has fully released. Check the centre of the thickest chicken pieces reaches 74°C (165°F); continue cooking if needed. The 10-minute phase excludes pressure buildup and release.

   Pressure phase 10 minutes; check chicken cooked through · 10 minUses Coated chicken and vegetables in sufficient cooker liquid

6. 6

   Step 6: Stir in the scallion (2) (or garlic chives) and the sesame oil (1 tablespoon) and sesame seeds (1 teaspoon). If you want, remove the meat and vegetables from the pressure cooker, turn the Instant Pot Saute function back on, and reduce the sauce to the desired level with the lid open.

   Uses Pressure-cooked chicken stew · 2 scallions, OR a few garlic-chive stalks · A few garlic-chive stalks instead of 2 scallions · 1 tablespoon sesame oil · 1 teaspoon sesame seeds