Gochujang Chicken Pressure Cooker Recipe
This Gochujang Chicken Pressure Cooker recipe brings bold Korean-inspired flavors together in under 30 minutes. Spicy, sweet, and mouthwateringly tender, it’s the perfect comfort food made easy — juicy chicken thighs coated in gochujang, sesame, and soy, ready to devour.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 pounds Boneless skinless chicken thighs cut into 1-inch chunks
- 1 teaspoon Kosher salt for seasoning
- 2 tablespoons Gochujang Korean pepper paste
- 2 tablespoons Agave syrup or honey for sweetness
- 1 tablespoon Fresh ginger minced
- 1 tablespoon Toasted sesame oil
- 1 tablespoon Soy sauce or tamari
- 2 cloves Garlic minced
Instructions
Instructions
- Toss chicken thighs with kosher salt in a bowl.
- In a separate bowl whisk together gochujang, agave/honey, ginger, sesame oil, soy sauce, and garlic.
- Pour marinade over chicken and toss to coat. Let sit at room temp for 10–15 minutes.
- Heat oil in skillet or pressure cooker on medium-high. Add chicken in one layer.
- Let chicken brown for 3–4 minutes without moving.
- Flip chicken, stir occasionally, and cook for another 6–8 minutes until cooked through and sticky.
- Garnish with chopped scallions and sesame seeds if desired. Serve hot.
Notes
For extra texture and color, top with scallions and sesame seeds. Store leftovers in airtight containers and refrigerate up to 4 days. Great for meal prep and makes amazing next-day wraps or bowls.