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Instant Pot Korean Kimchi Chicken in a white plate

Instant Pot Korean Kimchi Chicken

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. 
Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6
Calories 358kcal


  • 250 gr kimchi
  • 2 tablespoons gochujang paste
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons runny honey
  • 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
  • Sliced green onions, to taste (optional)
  • Honey to drizzle, to taste (optional)


  • 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.


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.
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.
KIMCHI SAUCE: this sauce has a little bit of texture. If you want a smooth sauce you can blend and then strain through a sieve.
CHICKEN: I used chicken breasts cut into 1-inch pieces. If you prefer you can use chicken thighs or legs. For bone-in chicken (thighs or legs) cook on high pressure for 15 minutes. When timer beeps, let the pressure release naturally for 5 minutes.
VEGETARIAN: 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. 
STORE: Korean Kimchi Chicken will last up to 2 days in the fridge. Make sure to allow the chicken to cool completely, cover and then refrigerate.
FREEZE: Allow the chicken to cool completely, place it in a freezer container and freeze for up to 2 months. When ready to use, thaw overnight in the refrigerator and reheat covered over low-medium heat.
MAKE AHEAD: This Korean Kimchi Chicken recipe can be made up to 2 days ahead. Allow the chicken to cool completely, cover and refrigerate. Reheat covered over low-medium heat.
Yes, you can definitely double or triple this recipe. You don't need to increase the cooking time.
I love to serve Korean Kimchi Chicken with white rice. However, you can also serve it over Asian noodles or steamed veggies.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 358kcal | Carbohydrates: 8g | Protein: 49g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 145mg | Sodium: 442mg | Potassium: 875mg | Fiber: 1g | Sugar: 6g | Vitamin A: 80IU | Vitamin C: 3.5mg | Calcium: 24mg | Iron: 1.2mg