Dak Bokkeumtang For The Instant Pot

• 2 1/2 lbs bone-in chicken thighs
• 2 medium potatoes, cut in big chunks
• 1/2 medium onion, cut in big chunks
• 10 -12 baby carrots
• 2 green onions
• 3 tablespoons hot pepper flakes (gochugaru)
• 3 tablespoons sugar
• 2 tablespoons gochujang
• 1/2 tablespoon soybean paste (doenjang)
• 2 tablespoons rice wine
• 4 tablespoons soy sauce
• 1 tablespoon minced garlic
• 1 teaspoon grated ginger
• black pepper
• 1/4 cup chicken broth
• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds

1. Combine sauce ingredients (pepper flakes through chicken broth).
2. Cut chicken into smaller pieces so all the items in the stew are similar sizes.
3. Set Instant Pot to saute and add 1-2 T vegetable oil. Sear chicken in batches.
4. Add chicken, potatoes, carrots, and onions to pot. Pour sauce over and mix to coat.
5. Set instant pot for 10 minutes on high pressure. Quick release when done.
6. Add sliced green onions, sesame oil, and sesame seeds.

chicken, potatoes, onion, carrots, green onions, hot pepper, sugar, gochujang, soybean paste, rice wine, soy sauce, garlic, ginger, black pepper, chicken broth, sesame oil, sesame seeds

Taken from www.food.com/recipe/dak-bokkeumtang-for-the-instant-pot-539023 (may not work)