INSTANT POT JJIMDAK (KOREAN SOY-BRAISED CHICKEN)
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.
Servings 8 servings
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.