Are you tired of the same old weeknight dinner routine? Do you crave bold flavors and hearty meals that can be ready in no time? Look no further! Korean cuisine has taken the world by storm with its vibrant flavors, spices, and aromas. And what better way to experience it than with your trusty Instant Pot?
In this article, we’ll take you on a culinary journey through 20 mouth-watering Korean-inspired recipes that can be cooked in under an hour using your Instant Pot. From classic dishes like Bulgogi (beef marinated in soy sauce and sugar) to modern twists like Soy Garlic Chicken, we’ve got something for every taste bud.
So, grab your Instant Pot and get ready to experience the bold flavors of Korea without leaving your kitchen!
Instant Pot Korean Beef Bulgogi
Experience the bold flavors of Korea with this tender and savory beef bulgogi dish, cooked to perfection in your Instant Pot. This recipe combines sweet and spicy notes with a hint of soy sauce for an unforgettable taste.
Ingredients:
– 2 lbs beef (sirloin or ribeye), sliced into thin strips
– 1/4 cup soy sauce
– 1/4 cup Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 tablespoons brown sugar
– 1 tablespoon sesame oil
– 1 onion, thinly sliced
– 2 green onions, chopped
– Salt and black pepper, to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the sesame oil.
2. Add the beef and cook until browned, about 3-4 minutes. Remove the beef from the pot.
3. Add the sliced onion and cook until caramelized, about 5 minutes.
4. Add the soy sauce, chili flakes, garlic, ginger, and sugar to the pot. Stir to combine.
5. Return the beef to the pot and stir to coat with the marinade.
6. Close the lid and set the valve to “Sealing”. Cook on high pressure for 30 minutes.
7. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
Cooking Time: 40 minutes
Spicy Korean Instant Pot Chicken Stew
This spicy Korean-inspired stew is a flavorful and comforting meal that’s ready in no time with the help of an Instant Pot. The combination of tender chicken, crunchy vegetables, and bold spices will leave you craving for more.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tablespoons Gochujang (Korean chili paste)
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 cup Korean chili flakes (gochugaru)
– 4 cups chicken broth
– 1/2 cup diced carrots
– 1/2 cup diced bell peppers
– 1/4 cup chopped green onions for garnish
– Salt and pepper, to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add chicken and cook until browned, about 5 minutes.
3. Add Gochujang, garlic, ginger, chili flakes, and broth. Stir to combine.
4. Add carrots and bell peppers. Close the lid and set valve to “SEALING”. Cook on “Manual” for 10 minutes at high pressure.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
6. Season with salt and pepper to taste. Garnish with green onions.
Cooking Time: 15 minutes (plus pressure release time)
Korean Instant Pot Braised Short Ribs
This recipe combines the rich flavors of Korean BBQ with the convenience of Instant Pot cooking. The result is tender, fall-off-the-bone short ribs in a savory and slightly sweet sauce.
Ingredients:
– 1 pound beef short ribs
– 2 tablespoons Gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 1 tablespoon garlic, minced
– 1 tablespoon ginger, grated
– 1 cup beef broth
– 1/4 cup water
– 1 tablespoon sesame oil
– 1 teaspoon ground black pepper
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the sesame oil.
2. Add the short ribs and cook until browned, about 5 minutes.
3. Add the Gochujang, soy sauce, brown sugar, garlic, ginger, beef broth, and water. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Cook on high pressure for 30 minutes.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
6. Serve the short ribs with the braising liquid spooned over the top.
Cooking Time: 40 minutes (including natural pressure release)
Instant Pot Kimchi Fried Rice
This recipe combines the convenience of Instant Pot cooking with the bold flavors of kimchi and traditional fried rice. Perfect for a quick weeknight dinner or a spicy breakfast option.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup kimchi, chopped
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the oil.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the kimchi and stir-fry for another minute.
4. Add the cooked rice and soy sauce; stir-fry for about 5 minutes, breaking up any clumps with a spatula.
5. Press the “Manual” or “Pressure Cook” button and set the cooking time to 2 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes before opening the lid.
7. Season with salt and pepper to taste.
Cooking Time: 12-14 minutes (including natural pressure release)
Korean Instant Pot Pork Belly
This recipe takes the traditional Korean dish, samgyeopsal (pork belly), and gives it a modern twist by using an Instant Pot for tender, fall-apart results.
Ingredients:
– 2 lbs pork belly, sliced into 1-inch thick pieces
– 1/4 cup soy sauce
– 1/4 cup Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 1 tablespoon brown sugar
– 1 tablespoon sesame oil
– 1 onion, thinly sliced
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the sesame oil until shimmering.
2. Add the pork belly pieces in batches, cooking for 2-3 minutes per side or until browned. Remove from the pot and set aside.
3. Add the soy sauce, chili flakes, garlic, and brown sugar to the pot. Stir to combine.
4. Add the sliced onion to the pot and cook for 2 minutes or until slightly caramelized.
5. Add the cooked pork belly back into the pot, making sure it’s covered with the sauce mixture.
6. Close the lid and set the valve to “Sealing”. Cook on “High Pressure” for 30 minutes, followed by a 10-minute natural release.
Cooking Time: 40 minutes
Instant Pot Korean Soy Garlic Chicken
Experience the bold flavors of Korea with this easy-to-make recipe for soy garlic chicken, cooked to perfection in your Instant Pot. This dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp soy sauce
– 2 tbsp Gochujang (Korean chili paste)
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1/4 cup water
– 1/4 cup Korean chili flakes (optional)
– Salt and pepper, to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add chicken breasts and cook for 3-4 minutes on each side, or until browned.
3. Add soy sauce, Gochujang, garlic, ginger, water, and chili flakes (if using). Stir to combine.
4. Close the lid and set the valve to “SEALING”. Cook at high pressure for 10 minutes.
5. Let the pressure release naturally for 5 minutes before quick-releasing any remaining pressure.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped green onions and toasted sesame seeds if desired.
Cooking Time: 15 minutes (including natural pressure release)
Korean Instant Pot Army Stew
This hearty and comforting Korean-inspired stew, also known as “Jjigae,” is a staple in many Korean households. With the help of an Instant Pot, you can create this flavorful dish with minimal effort.
Ingredients:
– 2 lbs beef (such as chuck or brisket), sliced into thin strips
– 2 tablespoons Gochujang (Korean chili paste)
– 1 tablespoon soy sauce
– 1 tablespoon sugar
– 4 cups water
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup kimchi, chopped
– 1/4 cup dried gochugaru (Korean red pepper flakes)
– Salt and black pepper to taste
– 2 green onions, thinly sliced (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT.”
2. Add the beef and cook until browned, about 3-4 minutes.
3. Add the Gochujang, soy sauce, sugar, water, onion, garlic, kimchi, and gochugaru. Stir to combine.
4. Close the lid and set the valve to “SEALING.” Press the “Manual” or “Pressure Cook” button and set the cooking time to 30 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
6. Season with salt and black pepper to taste.
7. Garnish with green onions, if desired.
8. Serve hot and enjoy!
Cooking Time: 40 minutes
Instant Pot Korean Spicy Tofu Soup
This spicy and savory soup is a staple of Korean cuisine, made with tender tofu, crunchy vegetables, and a depth of flavor from gochujang (Korean chili paste). With the Instant Pot’s quick cooking time, you can enjoy this comforting meal in no time.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 2 tablespoons of vegetable oil
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 tablespoon of grated ginger
– 1 cup of gochujang (Korean chili paste)
– 4 cups of vegetable broth
– 1/2 cup of water
– 1/4 teaspoon of salt
– 1/4 teaspoon of black pepper
– 2 green onions, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the oil.
2. Add the onion, garlic, and ginger; cook until softened.
3. Add the tofu, gochujang, broth, water, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
6. Taste and adjust the seasoning as needed. Garnish with chopped green onions, if desired.
Cooking Time: 20 minutes (including natural pressure release)
Korean Instant Pot Galbi Tang
This recipe is a simplified version of the traditional Korean braised beef bone soup, adapted for the busy home cook. With the help of an Instant Pot, you can enjoy a rich and comforting galbi tang in under an hour.
Ingredients:
– 2 pounds beef bones (preferably short ribs or neck bones)
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 cup Korean chili flakes (gochugaru)
– 4 cups beef broth
– 2 cups water
– 1 tablespoon soy sauce
– Salt and black pepper, to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and brown the beef bones for 5 minutes.
2. Add the sliced onion, minced garlic, and grated ginger. Cook until the vegetables are softened, about 3 minutes.
3. Add the chili flakes, beef broth, water, soy sauce, salt, and black pepper. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook at high pressure for 30 minutes.
5. Let the pressure release naturally for 10 minutes before opening the lid.
Cooking Time: 40 minutes
Instant Pot Korean Black Bean Noodles
Elevate your noodle game with this flavorful and spicy Korean-inspired dish made possible by the Instant Pot! This recipe combines tender black beans, savory soy sauce, and a hint of gochujang for an unforgettable culinary experience.
Ingredients:
– 1 cup dried Korean noodles (or substitute with Japanese soba or rice noodles)
– 1 can black beans, drained and rinsed
– 2 cloves garlic, minced
– 1 tablespoon Gochujang
– 2 tablespoons soy sauce
– 2 cups water
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Optional: chopped green onions and toasted sesame seeds for garnish
Instructions:
1. Press “Saute” on the Instant Pot and heat the sesame oil.
2. Add garlic and cook for 30 seconds until fragrant.
3. Add black beans, soy sauce, Gochujang, and water. Stir to combine.
4. Close the lid and set valve to “Sealing”. Cook on high pressure for 5 minutes.
5. Let the pressure release naturally for 10 minutes before opening.
6. Serve noodles with the black bean mixture spooned over top. Garnish with green onions and sesame seeds if desired.
Cooking Time: 15-20 minutes (including natural pressure release)
Korean Instant Pot Seafood Pancake
Get ready to savor a flavorful and savory Korean-style pancake packed with succulent seafood, all in the comfort of your own home with this easy-to-make Instant Pot recipe.
Ingredients:
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup chopped scallions (green onions)
– 1/2 cup mixed seafood (shrimp, squid, and fish), cleaned and cut into small pieces
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon Korean chili flakes (gochugaru)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 2 cups water
Instructions:
1. In a large bowl, combine flour, cornstarch, scallions, seafood, salt, pepper, and chili flakes.
2. Add vegetable oil, garlic, and soy sauce to the mixture; stir until just combined.
3. Pour in water and mix until batter forms.
4. Cook on high pressure for 5 minutes with the valve set to “sealing”. Let the pressure release naturally for 10 minutes before opening.
5. Serve hot with a sprinkle of toasted sesame seeds and a dipping sauce of your choice.
Cooking Time: 15 minutes (including natural pressure release)
Instant Pot Korean Soybean Paste Stew
This Korean-inspired stew is a comforting and flavorful dish that combines the richness of soybean paste with tender beef and vegetables. Perfect for a cold winter’s day, this recipe is quick to make and packed with nutrients.
Ingredients:
– 1 lb beef brisket or chuck, sliced into thin strips
– 2 tablespoons Gochujang (Korean chili paste)
– 2 tablespoons soybean paste (Chunjang)
– 4 cups beef broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 potato, peeled and cubed
– Salt and black pepper, to taste
– Scallions, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the beef and cook until browned, about 3-4 minutes.
3. Add the Gochujang, soybean paste, beef broth, onion, garlic, carrot, and potato. Stir well.
4. Close the lid and set the valve to “SEALING”. Cook on “MEAT/STEW” mode for 30 minutes.
5. Let the pressure release naturally for 10 minutes before opening the lid.
6. Season with salt and black pepper to taste. Garnish with chopped scallions, if desired.
Cooking Time: 40 minutes (including natural pressure release)
Korean Instant Pot Spicy Rice Cakes
Discover the addictive flavors of Korean-style rice cakes cooked to perfection in your Instant Pot! This spicy and savory dish is a staple in Korean cuisine, perfect for a quick lunch or snack.
Ingredients:
– 1 cup Korean-style rice cakes (tteok)
– 2 cups water
– 1 tablespoon Gochujang (Korean chili paste)
– 1 tablespoon soy sauce
– 1 tablespoon garlic, minced
– 1/4 teaspoon ground black pepper
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
– Optional: chopped green onions and toasted sesame seeds for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the oil until shimmering.
2. Add the rice cakes and cook, stirring occasionally, until lightly browned (about 5 minutes).
3. Add the water, Gochujang, soy sauce, garlic, black pepper, and salt. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook for 10 minutes at high pressure.
5. Let the pressure release naturally for 5 minutes before opening the valve.
6. Serve hot, garnished with chopped green onions and toasted sesame seeds if desired.
Cooking Time: 15 minutes (including natural pressure release)
Instant Pot Korean Ginseng Chicken Soup
Warm up with this comforting and nutritious Korean-inspired soup, packed with the health benefits of ginseng and tender chicken.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 cup water
– 1/4 cup dried Korean ginseng (dried eleuthero)
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon soy sauce
– 1/2 teaspoon sesame oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Press the “Saute” button on Instant Pot and heat the pot until it reads “HOT”.
2. Add chicken and cook until browned, about 3-4 minutes.
3. Add chicken broth, water, ginseng, garlic, ginger, soy sauce, and sesame oil. Stir to combine.
4. Close lid and set valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and set cooking time to 10 minutes at high pressure.
5. Let pressure release naturally for 5 minutes, then quick-release any remaining pressure.
6. Season with salt and pepper to taste. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Korean Instant Pot Braised Tofu
Experience the rich flavors of Korea with this easy-to-make Instant Pot recipe, where tender tofu is slow-cooked in a savory sauce. Perfect for a quick and satisfying meal!
Ingredients:
– 1 block firm tofu, drained and cut into bite-sized pieces
– 2 tablespoons Gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sugar
– 1 teaspoon garlic, minced
– 1/4 cup water
– 1/4 cup Korean chili flakes (gochugaru)
– 2 green onions, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the inner pot until it reads “HOT”.
2. Add tofu, Gochujang, soy sauce, rice vinegar, sugar, garlic, water, and chili flakes. Stir to combine.
3. Close the lid, set the valve to “SEALING”, and press “MANUAL” or “PRESSURE COOK”. Cook for 10 minutes at high pressure.
4. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
5. Open the lid and check the tofu’s texture. If it’s not tender enough, close the lid and cook for an additional 5 minutes.
6. Garnish with chopped green onions (if using) and serve over rice or noodles.
Cooking Time: 15-20 minutes
Instant Pot Korean Sweet Potato Noodles
Experience the creamy, comforting goodness of Korean sweet potato noodles with an added convenience – cooking them in your Instant Pot!
Ingredients:
– 2 large sweet potatoes
– 1/4 cup water
– 2 tablespoons soy sauce
– 2 tablespoons Gochujang (Korean chili paste)
– 1 tablespoon brown sugar
– 1 teaspoon sesame oil
– Salt and pepper, to taste
– Optional: chopped green onions, toasted sesame seeds, or crispy garlic for garnish
Instructions:
1. Peel the sweet potatoes and cut them into 2-inch pieces.
2. Add the sweet potato pieces, water, soy sauce, Gochujang, brown sugar, and sesame oil to the Instant Pot.
3. Close the lid and set the valve to “sealing”. Cook on high pressure for 10 minutes.
4. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
5. Open the pot and use a fork to mash the sweet potatoes into noodle-like strands. Season with salt and pepper to taste.
Cooking Time: 15 minutes (10 minutes cooking + 5 minutes natural pressure release)
Korean Instant Pot Spicy Pork Stew
Savor the bold flavors of Korea with this spicy pork stew, perfect for a comforting meal or party. This recipe is easy to make and packed with tender pork, crunchy vegetables, and fiery gochujang sauce.
Ingredients:
– 1 lb boneless pork shoulder, cut into bite-sized pieces
– 2 tablespoons Gochujang (Korean chili paste)
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup soy sauce
– 1/4 cup water
– 1/4 cup Korean chili flakes (gochugaru)
– 1 onion, sliced
– 2 carrots, peeled and sliced
– 2 potatoes, peeled and cubed
– Salt and black pepper, to taste
– Scallions, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the pork until browned, about 5 minutes.
2. Add Gochujang, garlic, ginger, soy sauce, water, and chili flakes. Stir to combine.
3. Add onion, carrots, potatoes, salt, and black pepper. Close the lid and set valve to “Sealing”.
4. Cook on “Meat/Stew” mode for 30 minutes.
5. Let pressure release naturally for 10 minutes before opening the lid.
6. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 40 minutes
Instant Pot Korean Dumpling Soup
This hearty and comforting soup is a staple in Korean cuisine, with tender dumplings and a rich, savory broth. In just under 30 minutes, you can have a delicious and satisfying meal.
Ingredients:
– 1 package of Korean-style dumpling wrappers (about 20-24 wrappers)
– 1 pound ground pork
– 1/2 cup finely chopped onion
– 2 cloves garlic, minced
– 2 cups chicken broth
– 2 cups water
– 2 tablespoons soy sauce
– 2 tablespoons Gochujang (Korean chili paste)
– 1 tablespoon sugar
– Salt and black pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the ground pork and cook, breaking it up with a spoon, until browned.
3. Add the onion and garlic; cook until the onion is translucent.
4. Add the chicken broth, water, soy sauce, Gochujang, sugar, salt, and pepper. Stir to combine.
5. Place 2-3 dumpling wrappers in the pot, leaving a small border around each dumpling.
6. Close the lid and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 8 minutes at high pressure.
7. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
8. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 23 minutes
Korean Instant Pot Stir-Fried Glass Noodles
A quick and easy Korean-inspired dish that combines the comfort of glass noodles with the convenience of instant pot cooking.
Ingredients:
– 1 cup glass noodles (dangmyeon)
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., bell peppers, carrots, mushrooms)
– 2 teaspoons Gochujang (Korean chili paste)
– 1 teaspoon soy sauce
– 1/4 teaspoon black pepper
– Salt to taste
– 2 tablespoons chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the oil until shimmering.
2. Add the onion and garlic; cook until the onion is translucent, about 3 minutes.
3. Add the mixed vegetables and cook until they start to soften, about 2 minutes.
4. Add the glass noodles, Gochujang, soy sauce, black pepper, and salt. Stir well to combine.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 3-4 minutes at high pressure.
6. Let the pressure release naturally for 5 minutes before opening the lid.
7. Garnish with green onions and toasted sesame seeds, if desired. Serve hot and enjoy!
Cooking Time: 10-12 minutes (including pressure release)
Instant Pot Korean Soy Braised Eggs
Elevate your breakfast game with this simple yet flavorful recipe for Instant Pot Korean Soy Braised Eggs. This dish combines the richness of eggs, the depth of soy sauce, and the warmth of Korean spices to create a delicious and satisfying meal.
Ingredients:
– 6 large eggs
– 1/4 cup soy sauce
– 2 tablespoons Gochujang (Korean chili paste)
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup chicken broth
– Salt and black pepper, to taste
– Scallions, chopped (optional)
Instructions:
1. Crack the eggs into a bowl and whisk them together.
2. In the Instant Pot, combine soy sauce, Gochujang, brown sugar, garlic, ginger, and chicken broth.
3. Add the eggs to the pot and stir gently to distribute the liquid evenly.
4. Close the lid and set the valve to “sealing”. Cook on high pressure for 6 minutes.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
6. Serve the braised eggs hot, garnished with chopped scallions if desired.
Cooking Time: 16 minutes
Summary
Spice up your weeknights with these delicious and easy-to-make Korean Instant Pot recipes! From classic dishes like bulgogi beef and spicy chicken stew, to unique twists like kimchi fried rice and soy garlic chicken, there’s something for everyone. Try braised short ribs or pork belly for a hearty meal, or opt for lighter options like black bean noodles or seafood pancake. With the Instant Pot, you can cook up a storm in no time, and enjoy a flavorful Korean-inspired meal that’s perfect for any night of the week.
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