If you’re looking for a comforting, flavor-packed Korean meal that comes together easily in your pressure cooker, this Instant Pot Jjimdak is it. A popular dish in Korea, jjimdak is a rich soy-braised chicken stew filled with tender chicken, glass noodles, potatoes, and vegetables – all simmered in a deeply savory-sweet sauce with a touch of spice.
Traditionally simmered for hours, this Instant Pot version gives you that same delicious depth of flavor in under an hour.
WHAT IS JJIMDAK?
Jjimdak (찜닭) translates to “braised chicken,” and it hails from Andong, a city in South Korea known for this savory dish. The signature features of jjimdak are soy sauce, garlic, a hint of sweetness, and chewy sweet potato glass noodles (dangmyeon). It’s often served bubbling hot with rice or on its own as a complete meal.
WHY YOU’LL LOVE THIS INSTANT POT VERSION
- Faster cooking: Ready in under an hour with pressure cooking magic
- One-pot meal: Protein, veggies, and noodles all in one
- Bold flavor: Sweet, salty, garlicky, and just a bit spicy
- Comfort food approved: Hearty and nourishing for the whole family
FREQUENTLY ASKED QUESTIONS
Can I use bone-in chicken?
Yes, but increase cook time to 12 minutes for bone-in thighs or drumsticks.
Where can I find glass noodles?
Look for Korean “dangmyeon” at Asian grocery stores or online. These are made from sweet potato starch and become beautifully chewy when cooked.
Does jjimdak freeze well?
Yes! Just skip the noodles if freezing. Reheat and add fresh noodles when serving.
This Instant Pot Jjimdak brings all the warmth and richness of traditional Korean braised chicken to your table—faster, easier, and just as satisfying. It’s perfect for busy weeknights or cozy weekends at home.
INSTANT POT JJIMDAK (KOREAN SOY-BRAISED CHICKEN)
Ingredients
Chicken:
- 2 lbs boneless skinless chicken thighs
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp minced garlic
Sauce:
- ½ cup low-sodium soy sauce
- 2 Tbsp brown sugar
- 1 Tbsp honey optional
- 1 Tbsp oyster sauce
- 1 Tbsp mirin or rice wine
- 1 tsp minced ginger
- 2 cups water
- 1 –2 dried red chilies optional
- Black pepper to taste
Vegetables:
- 1 medium carrot chopped
- 1 small potato peeled and chopped
- 1 small onion sliced
- ½ cup shiitake mushrooms
Noodles:
- 100 g Korean sweet potato noodles dangmyeon, soaked in warm water for 30 minutes
Garnish:
- Green onions chopped
- Drizzle of sesame oil
Instructions
- MARINATE THE CHICKEN: Mix the chicken thighs with soy sauce, sesame oil, and garlic. Let sit while you prepare the other ingredients.
- SAUTÉ: Turn your Instant Pot to Sauté mode. Add a splash of oil and lightly brown the marinated chicken. Add sliced onions and sauté for another minute.
- ADD SAUCE + VEGGIES: Cancel sauté mode. Add all sauce ingredients to the pot and stir well. Toss in the carrots, potatoes, and mushrooms.
- PRESSURE COOK: Secure the lid and cook on High Pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then quick release.
- ADD NOODLES: Add the soaked noodles directly to the pot. Turn on Sauté mode and simmer for about 5–7 minutes, stirring occasionally, until the noodles are soft and the sauce thickens slightly.
- SERVE: Top with chopped green onions and a drizzle of sesame oil. Enjoy hot as a stand-alone meal or with steamed rice.
