Instant Pot Korean Braised Chicken with Vegetables and Glass Noodles (Jjimdak style)
Instant Pot Korean Braised Chicken with Vegetables and Glass Noodles (Jjimdak style)
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
For the Marinade/Sauce
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1 tablespoon sesame oil
- 2 tablespoons honey
- 4 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1 tablespoon black bean paste (chunjang), (optional)
For the Vegetables
- 1 pound potatoes, peeled and chopped into large chunks (about 1 1/2-inch pieces)
- 2 medium carrots, peeled and chopped into large chunks (about 1 1/2-inch pieces)
- 1 medium yellow onion, roughly chopped or quartered
- 3 green onions, cut into 2-inch long pieces
Other Ingredients
- 1/2 cup water
- 4 ounces glass noodles (dangmyeon), soaked in hot water for 10 minutes, then drained
For Serving (Optional)
- 4 cups cooked white rice
- 1/2 cucumber, sliced
- 1 tablespoon gochujang, for garnish
Instructions
- 1
In a medium bowl, combine the soy sauce, mirin, sesame oil, honey, minced garlic, and black pepper. If using, stir in the black bean paste until well combined. This is your braising sauce.
⏱️ 5 min
- 2
Add the bite-sized chicken thighs to the Instant Pot. Top with the chopped potatoes, carrots, and yellow onion. Pour the prepared braising sauce over the chicken and vegetables. Add 1/2 cup of water to the pot.
⏱️ 5 min
- 3
Secure the lid on the Instant Pot and set the valve to sealing. Select the 'Manual' or 'Pressure Cook' setting and set the cooking time for 10 minutes on high pressure.
⏱️ 2 min
- 4
While the chicken is cooking, soak the glass noodles in a bowl of hot water for 10 minutes. Drain well and set aside.
⏱️ 10 min
- 5
Once the cooking cycle is complete, allow for a 5-minute natural pressure release, then carefully quick release any remaining pressure by turning the valve to venting. Open the lid once the float valve drops.
⏱️ 7 min
- 6
Stir in the soaked and drained glass noodles and the 2-inch pieces of green onions into the Instant Pot. Close the lid (no need to seal) and let it sit for 3-5 minutes, or until the noodles are tender and have absorbed some of the sauce.
⏱️ 5 min
- 7
Taste and adjust seasoning if necessary. Serve hot over white rice, garnished with sliced cucumbers and a dollop of gochujang, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Instant Pot Korean Braised Chicken with Vegetables and Glass Noodles (Jjimdak style)
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
For the Marinade/Sauce
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1 tablespoon sesame oil
- 2 tablespoons honey
- 4 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1 tablespoon black bean paste (chunjang), (optional)
For the Vegetables
- 1 pound potatoes, peeled and chopped into large chunks (about 1 1/2-inch pieces)
- 2 medium carrots, peeled and chopped into large chunks (about 1 1/2-inch pieces)
- 1 medium yellow onion, roughly chopped or quartered
- 3 green onions, cut into 2-inch long pieces
Other Ingredients
- 1/2 cup water
- 4 ounces glass noodles (dangmyeon), soaked in hot water for 10 minutes, then drained
For Serving (Optional)
- 4 cups cooked white rice
- 1/2 cucumber, sliced
- 1 tablespoon gochujang, for garnish
Instructions
- 1
In a medium bowl, combine the soy sauce, mirin, sesame oil, honey, minced garlic, and black pepper. If using, stir in the black bean paste until well combined. This is your braising sauce.
⏱️ 5 min - 2
Add the bite-sized chicken thighs to the Instant Pot. Top with the chopped potatoes, carrots, and yellow onion. Pour the prepared braising sauce over the chicken and vegetables. Add 1/2 cup of water to the pot.
⏱️ 5 min - 3
Secure the lid on the Instant Pot and set the valve to sealing. Select the 'Manual' or 'Pressure Cook' setting and set the cooking time for 10 minutes on high pressure.
⏱️ 2 min - 4
While the chicken is cooking, soak the glass noodles in a bowl of hot water for 10 minutes. Drain well and set aside.
⏱️ 10 min - 5
Once the cooking cycle is complete, allow for a 5-minute natural pressure release, then carefully quick release any remaining pressure by turning the valve to venting. Open the lid once the float valve drops.
⏱️ 7 min - 6
Stir in the soaked and drained glass noodles and the 2-inch pieces of green onions into the Instant Pot. Close the lid (no need to seal) and let it sit for 3-5 minutes, or until the noodles are tender and have absorbed some of the sauce.
⏱️ 5 min - 7
Taste and adjust seasoning if necessary. Serve hot over white rice, garnished with sliced cucumbers and a dollop of gochujang, if desired.
⏱️ 1 min