Instant Pot Korean Kimchi Chicken

This Easy Korean Kimchi Chicken recipe is the cure for dinnertime boredom. Tender chicken breast smothered in a savory, spicy, and super delicious kimchi sauce.

Easy Korean Kimchi Chicken Recipe Highlights

Enough with the boring and repetitive weeknight dinners already! This Easy Korean Kimchi Chicken is a quick ticket to rich, exotic flavor.

Guaranteed to perk up your taste buds!

I love kimchi-based soups, so when I saw this Jamie Oliver’s recipe, I knew I wanted to try it. Of course, I adapted it to be easy and ready in 30 minutes.

Kid-friendly? It depends! My boy, who loves spicy food, loved it, but my daughter didn’t. So I guess it will depend if your kid is used to strong flavors. 

You can totally make it your own by throwing in a few carrots, mushrooms, and/or chopped kale. YUM. 

Ingredients You’ll Need

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

• Kimchi
• Gochujang paste
• Low-sodium soy sauce
• Rice vinegar
• Honey
• Sesame oil
• Vegetable oil
• Chicken
• Sesame seeds and sliced green onions to garnish (optional)

What is Kimchi?

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.

Where can you buy kimchi?

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.

How to Make Korean Kimchi Chicken

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1- Make the Sauce

Place kimchi, gochujang paste, soy sauce, rice vinegar, honey, and sesame oil in a blender. Blend until smooth.

Step 2- Saute the Chicken

Add oil to your pot or saucepan. When hot, sauté the chicken.

Step 3- Add the Sauce & Cook

Mix chicken and kimchi sauce and simmer until the sauce is reduced, about 15 minutes.

Step 4- Garnish & Serve

Transfer chicken to a serving plate, sprinkle with sesame seeds and sliced green onions, and drizzle with honey, if desired.

Variations

I used chicken breasts cut into 1-inch pieces. If you prefer, you can use chicken thighs or legs. For bone-in chicken, cook on high pressure for 15 minutes. When the timer beeps, let the pressure release naturally for 5 minutes. 

For a vegetarian version, cook the kimchi sauce for 10 minutes, and then add diced extra firm tofu; mix to combine. Simmer for 5 minutes to reduce the sauce. 

Serving Suggestions

I love to serve Korean Kimchi Chicken with white rice. However, you can also serve it over Asian noodles or steamed veggies.  

Make Ahead Tips

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

Storing & Freezing Instructions

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. 

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Recipe Card 📖

Easy Korean Kimchi Chicken

Oriana Romero

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. 

Prep Time 10 mins

Cook Time 15 mins

Servings 6

Instructions 

Stovetop Instructions:

• Place kimchi, gochujang paste, soy sauce, rice vinegar, honey, and sesame oil in a blender. Blend until smooth. Set aside. See note.

• Add vegetable oil to a saucepan or large skillet over medium heat. When hot, add chicken and sauté until no longer pink.

• Add Korean sauce; mix to combine. Reduce heat to medium-low, cover and simmer for 15 minutes, or until the chicken is cooked through and the sauce reduces down.

• Transfer chicken to a serving plate, sprinkle with sesame seeds and sliced green onions, and drizzle with honey, if desired.

Instant Pot Instructions:

• 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: 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. Adjust the cooking time for bone-in chicken (thighs or legs). In the instant pot, cook on high pressure for 15 minutes. When the timer beeps, let the pressure release naturally for 5 minutes. VEGETARIAN: For a vegetarian version, cook the kimchi sauce for 10 minutes and then add diced extra firm 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.   ★ Did you make this recipe? Don’t forget to give it a star rating below!   Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition

Calories: 358kcalCarbohydrates: 8gProtein: 49gFat: 14gSaturated Fat: 6gCholesterol: 145mgSodium: 442mgPotassium: 875mgFiber: 1gSugar: 6gVitamin A: 80IUVitamin C: 3.5mgCalcium: 24mgIron: 1.2mg

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Course Main Course

Cuisine Asian

Calories 358

Keyword chicken dinner kimchi