KOREAN INSTANT POT RECIPES

Steps:

• In a blender or food processor, combine the onion, garlic, ginger, Gochujang, soy sauce, sugar, mirin, sesame oil, black pepper, and chicken broth. Blend until smooth.
• In a medium bowl, combine chicne thighs and mairnade. Stir well, cover and refrigerate for 2 hours.
• Remove marinated chicken from the refrigerator and transfer it to an electric instant pot. Pour the marinade over the meat. Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 9 minutes.
• Using the Natural Release method, bring pressure to normal. Carefully unlock and open the lid. Using a slotted spoon, remove cooked chicken from the cooker and transfer it to a large bowl. Set aside.
• Switch the instant pot to saute mode. Continue cooking the sauce, stirring occasionally, until thickened, for about 7-10 minutes.
• Preheat the grill to 350 F (175 C). Add chicken and cook for 2-3 minutes on each side.
• Remove grilled chicken from the grill and transfer to a large plate. Pour the sauce over. Sprinkle with chopped walnuts. Serve hot.

Steps:

• Turn on Instant Pot to saute. Heat until it says "HOT".
• Add the sesame oil.
• Once the oil is hot, add the ground beef and garlic, stirring until the beef is mostly cooked.
• Add the brown sugar, soy sauce, ground ginger and crushed red pepper flakes; mix well.
• Turn off the Instant Pot, then lock on the lid.
• Cook for 5 minutes on manual, then let the pressure release naturally.
• Serve over rice with green onions on top.