Instant Pot Korean BBQ Chicken Bowl
Updated: 2 days ago
Okay, I am going to be really honest. I jumped into messing around with this meal with no real idea of where it was going to go. I had never really cooked with bok choy before or Korean flavors, but I love ordering it at restaurants. So I decided this past week, I would experiment & then the next week or so & hopefully have something incredible to share with you. Little did I know the first time I made this it would now be a "family favorite!" We had to make ourselves stop eating it & I am mad I didn't double it, because now we hardly have any for leftovers! So seriously make this now, savor every minute of it & enjoy, enjoy, enjoy!!!
-8 chicken thighs
-1 mango diced
-2 bunches of baby bok choy
-1 bunch of asparagus
-3 cups dried white long grain rice
-12 oz green beans
-1 cup Seoul Authentic Bulgogi Sauce
Korean BBQ Marinade (( I have heard that some Korean BBQ marinades have been horrible that people have tried-- these are two that are 100% full proof for this recipe-- I cannot attest for other kinds you'd buy from the store))
-2 garlic cloves minced
-3 tbsp butter
-2 tbsp sesame seed oil
-1 tsp garlic powder (plus more to taste)
-1 tsp garlic salt (plus more to taste)
-1/2 tsp ground ginger (plus more to taste)
-1/2 tsp paprika (plus more to taste)
-1/4 tsp cayenne pepper (plus more to taste)
-2 tbsp olive oil + drizzle for bok choy
I do the rice first & then clean out the pot before cooking the chicken
1. Pour 3 cups of the uncooked white rice into the Insta pot
2. Chop up the 2 tbsp of butter into pieces and place over the rice
3. Pour in 3 cups of water-- stir & then pressure cook for 4 minutes & natural release for 10 minutes
Chicken: ( After I put chicken in pressure cooker I start on the veggies, which is in the section below)
1. In medium bowl whisk together Korean BBQ sauce,1 tbsp sesame seed oil & 1 tbsp melted butter
2. Place chicken thighs into the Insta Pot & pour the sauce from above over the chicken thighs
3. Pressure cook at 11 minutes & then let naturally release for 4 minutes then quick release
4. With two forks, shred the chicken & stir the chicken in the remaining sauce. Then turn on sauté & continue stirring until the chicken absorbs almost all of the sauce
1. In a medium sized bowl add green beans & asparagus bunch cut into fourths ( I hold the whole bunch in one hand & in the other hand the knife & go up the bunch & cut into fourths that way). Add 1 tbsp of olive oil & garlic powder, garlic salt, ground ginger, paprika & cayenne pepper. Toss throughly.
2. In a medium/large frying pan on medium high heat add the minced garlic & remaining olive oil. Let it begin to simmer, then add in the veggie mixture. The veggies will be cooking around the time the chicken is done. Keep cooking them down until they start to brown & are cooked through (about 15 minutes) During this time, add in the last of the sesame seed oil & continue to season to taste with the seasoning
3. While the green beans & asparagus are cooking, peel off the bok choy leaves & cut the very end of the white stem-- not all of it, but just the very tip that was connected to the root. When green beans & asparagus are done, transfer to another bowl.
4. Drizzle a tiny bit of olive oil into the same pan & add in the bok choy leaves on medium heat. Then sprinkle with garlic salt & drizzle olive oil on top of them, then set kitchen timer for 2 minutes. Once the two minutes are up take tongs & toss around the pan for about 30 seconds & then set aside. They will get a little crispy, but you don't want to burn them.
After rice, chicken & veggies, you can start building your bowl!! Put rice down first then build on it with chopped mango, green bean & asparagus stir fry, bok choy & sesame seeds! ENJOY!!
Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!