Instant Pot 8 Qt 2-in-1 Easy Recipes
Korean Chicken with Plain Rice
- serves 2
- 10 min prep time
- 20 min cook time
Ingredients
Korean Chicken
- Chicken breast halves 1.5 pounds, skinless and boneless
- Olive oil 2 teaspoon
- Water ½ cup
- Gochujang (Korean chili paste) 2 tablespoons
- Soy sauce ¼ cup
- Apple cider vinegar 2 tablespoons
- Honey 3 tablespoons
- Garlic paste 1 tablespoon
- Ginger paste 1 teaspoon
- Salt ¼ teaspoon
- Crushed black pepper ½ teaspoon
- Pear or apple grated 1
- Onion 1 medium thinly sliced
Plain Rice
- Long grain jasmine rice 1 cup rinsed and soaked for 10 minutes
- Water 1 cup
- Salt ½ teaspoon
- Oil ¼ teaspoon
Instructions
- Combine all the ingredients of Korean chili chicken except water in a zip lock bag.
- Seal the zip lock bag and mix well to get chicken coated with the spices.
- Refrigerate for 1 hour.
- In the bottom Chiboz Cookware regular pan, add water and marinated chicken, and mix well.
- In the other Chiboz Cookware regular pan, add all the ingredients of rice and stir well.
- Stack the rice pan on top of the chicken pan and bind the stacked pans with the interlocking handle.
- Add 1 cup water to the instant cooker main pot and insert the Chiboz cookware stack into the main pot.
- Close lid and set to manual/ pressure cook for 15-20 minutes.
- Wait for 10 minutes then allow it to natural pressure release.
- Remove the stack pans from instant cooker and serve Korean chili chicken with rice and salad.
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Instant Pot 2-in-1 Recipes make use of Instant Pot 2-tier Stackable Pans to cook 2 dishes at the same time! This volume showcases 3 full meals that you can cook in less than 30 minutes The recipes for Vol. 2 are:
- Korean Chicken with Plain Rice
- Apple Crisp and Peach Cobbler
- Potato Salad and Steel Cut Oats