Make the Sauce
Grate or finely chop 4 cloves garlic and 1 piece ginger. Add them to the Instant Pot with 2 tbsp gochujang, 4 tbsp soy sauce, 2 tbsp dark brown sugar, 1 tbsp rice vinegar, and 2 tbsp sesame oil.
Tender chicken thighs cooked in a sweet and spicy Korean sauce made with gochujang, soy sauce, and sesame oil.
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4 clovesGarlic
grated or finely chopped
1 pieceGinger
grated or finely chopped; fresh, thumb-sized piece
2 tbspGochujang
4 tbspSoy sauce
preferably Korean soy sauce
2 tbspDark brown sugar
1 tbspRice vinegar
2 tbspSesame oil
4Chicken thighs
skinless
Rice
Broccoli
125 mlWater
at most
7 steps
Timing Meanwhile, prepare the side dishes, such as the vegetables and rice.
Timing Using bone-in chicken thighs? Cook them for 1 minute longer.
Timing Using chicken breast? Halve the pressure cooking time.
Watch out Adding water? The pot will come to pressure faster, but the sauce will need to reduce for longer afterward. It is never necessary: the chicken and sauce provide enough liquid.
Double only the chicken thighs and keep the rest of the ingredients the same. The pressure cooking time also stays the same.
Use gluten-free soy sauce and gochujang; gluten-free versions of both are available.
Based on a recipe from flyingfoodie.nl
Added by Maki Recipes, Oct 15, 2026.