Make the sauce
Grate the garlic and ginger or finely chop them. Add them to the inner pot with the gochujang, soy sauce, brown sugar, rice vinegar, and sesame oil. Add the water if desired.
Tender chicken thighs cooked in a spicy, sweet-and-salty sauce made with gochujang, soy sauce, garlic, and ginger. Serve with something to soak up the sauce and some green vegetables.
Pantry and serve-with items stay off the list until you select them.
4 clovesGarlic
grated or finely chopped
1 pieceFresh ginger
grated or finely chopped · thumb-sized piece
2 tbspGochujang
gluten-free versions are available
4 tbspSoy sauce
preferably Korean soy sauce; gluten-free versions are available
2 tbspDark brown sugar
1 tbspRice vinegar
2 tbspSesame oil
4 piecesChicken thighs
skinless
Rice
Broccoli
125 mlWater
no more than this amount; the pot will come to pressure faster, but the sauce will take longer to thicken
7 steps
Timing Using bone-in chicken thighs? Cook them for one minute longer. If using chicken breast, halve the cooking time.
Timing While the chicken cooks, you have your hands free to prepare the side dishes, such as sugar snap peas or cauliflower rice.
Watch out Don't leave the inner pot in the Instant Pot: it stays hot for a while, and the sauce may burn.
Serving Serve the chicken with the sauce and something to soak it up, such as rice, cauliflower rice, or quinoa, and green vegetables such as broccoli, sugar snap peas, spinach, or Korean spinach.
To double the amount of chicken, double only the chicken and keep the rest of the ingredients the same. The cooking time stays the same.
Based on a recipe from flyingfoodie.nl
Added by Maki Recipes, Oct 10, 2026.
Is this your recipe? Let us know.