This Instant Pot Korean Kimchi Chicken recipe is the cure for dinnertime boredom. Tender chicken breast smothered in a savory, spicy, and super delicious kimchi sauce.
Korean Kimchi Chicken Recipe
Enough with the boring and repetitive weeknight dinners already! This Instant Pot Korean Kimchi Chicken is a quick ticket to rich, exotic flavor.
Guaranteed to perk up your taste buds!
I love kimchi-based soups, so when I saw this Jamie Oliver’s recipe, I knew I wanted to try it. Of course, I adapted it to be easy and ready in 30 minutes.
Kid-friendly? It depends! My boy, who loves spicy food, loved it, but my daughter didn’t. So I guess it will depend if your kid is used to strong flavors.
You can totally make it your own by throwing in a few carrots, mushrooms, and/or chopped kale. YUM.
What is Kimchi?
Kimchi is a mix of pickled and fermented vegetables. Cabbage is the most common vegetable used to make kimchi. In Korean culture, kimchi is very popular, and it’s served with almost every meal. It can be served as a side dish or as an ingredient to create many other dishes.
Where can you buy kimchi?
Kimchi can be found in many grocery stores; usually, it’s located in the refrigerated produce section if fresh or in the international island if canned. You can also buy it online at Amazon.
How to Make Korean Kimchi Chicken in the Instant Pot
1- Make the sauce: Place kimchi, gochujang paste, soy sauce, rice vinegar, honey, and sesame oil in a blender. Blend until smooth.
2- Cook: Mix chicken and kimchi sauce in the Instant Pot. Seal and cook on high pressure.
3- Serve: Transfer chicken to a serving plate, sprinkle with sesame seeds and sliced green onions, and drizzle with honey, if desired.
Can you use other chicken cuts for this recipe?
I used chicken breasts cut into 1-inch pieces. If you prefer, you can use chicken thighs or legs.
For bone-in chicken, cook on high pressure for 15 minutes. When the timer beeps, let the pressure release naturally for 5 minutes.
For a vegetarian version, cook the kimchi sauce for 5 minutes + 5 mins natural release, and then open the pot and add diced tofu; mix to combine. Simmer for 5 minutes to reduce the sauce.
Can you double this recipe?
Yes, you can definitely double or triple this recipe. You don’t need to increase the cooking time.
WHAT GOES BEST WITH Korean Kimchi Chicken?
I love to serve Korean Kimchi Chicken with white rice. However, you can also serve it over Asian noodles or steamed veggies.
Looking for more Instant Pot recipes?
- Instant Pot Cuban Pulled Pork
- Easy Instant Pot Chicken Marsala
- Easy Instant Pot Stroganoff Meatballs
- Instant Pot Mashed Potatoes
- Instant Pot Barbecue Ribs
- Instant Pot Mexican Pulled Pork
- Instant Pot Teriyaki Turkey Meatballs
- Easy Instant Pot Beef and Broccoli
- Instant Pot Hawaiian Pineapple Pork
- More Recipes
Easy Korean Kimchi Chicken
Ingredients
- 8 oz (250 g) kimchi
- 2 tablespoons gochujang paste
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey (more to drizzle)
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 4 – 6 boneless skinless chicken breasts, cut into 1-inch pieces
- Sesame seeds to garnish, to taste (optional)
- Sliced green onions, to taste (optional)
Instructions
Stovetop Instructions:
- Place kimchi, gochujang paste, soy sauce, rice vinegar, honey, and sesame oil in a blender. Blend until smooth. Set aside. See note.
- Add vegetable oil to a saucepan or large skillet over medium heat. When hot, add chicken and sauté until no longer pink.
- Add Korean sauce; mix to combine. Reduce heat to medium-low, cover and simmer for 15 minutes, or until the chicken is cooked through and the sauce reduces down.
- Transfer chicken to a serving plate, sprinkle with sesame seeds and sliced green onions, and drizzle with honey, if desired.
Instant Pot Instructions:
- Place kimchi, gochujang paste, soy sauce, rice vinegar, honey, and sesame oil in a blender. Blend until smooth. Set aside. See note.
- Turn the Instant Pot ON and select "sauté" mode, adjust heat to more. When hot, add oil. Add chicken and sauté until no longer pink. Press "cancel".
- Add Korean sauce; mix to combine. Secure the lid to the instant pot and select "manual" or "high pressure" and cook for 10 minutes.
- When the time is over, carefully turn the valve to “Venting,” to release the pressure. Then remove the lid. Press “cancel”.
- Select "sauté" mode, adjust heat to normal. Let the sauce reduce down for about 5 minutes.
- Transfer chicken to a serving plate and sprinkle with sesame seeds and sliced green onions and drizzle with honey, if desired.
Nutrition
-
- Instant Pot 6 Qt
-
- Plastic Cutting Board Set
-
- High-powered blender
-
- Kitchen Scale
Love what you see? Subscribe to Mommy’s Home Cooking so you’ll never miss a recipe! Follow along on Instagram, Pinterest, Twitter, and Facebook for more fun!
When you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!
* This post contains affiliate links, thank you for the support in keeping Mommy’s Home Cooking up and running!
