42 min
Instant Pot Mild Curry Chicken and Rice with Sweet Peppers
One pot turns chicken thighs, basmati rice, sweet peppers and peas into a gently spiced family dinner with fluffy grains instead of mush.
Instant Pot Family Dinners
Instant Pot Korean-Style Dakbokkeumtang with Chicken & Potatoes
Bone-in chicken, potatoes and carrots pressure-braise in a glossy gochujang sauce, with sweet potato noodles and table-side heat for a flexible family supper.
Directions
Season the chicken and soak the noodles
Pat the chicken dry and season it with 1 teaspoon salt. Put the glass noodles in a heatproof bowl, cover with very hot water and soak for 20 minutes while you build the stew; drain well.
Sauté the aromatics
Select Sauté Normal on a 6-quart electric pressure cooker. Heat the oil, add onion and cook for 3 minutes. Add garlic and ginger and stir for 30 seconds.
Deglaze to a clean base
Pour in 1 cup chicken broth and scrape the heating plate until no browned bits remain. Cancel Sauté, then add the remaining 1/2 cup broth. Layer potatoes, carrots and chicken into the thin liquid.
Float the seasoning above the liquid
Whisk gochujang, soy sauce, mirin, brown sugar, sesame oil and the remaining 1/4 teaspoon salt. Spoon this mixture over the chicken; do not stir it down onto the heating plate.
Pressure-cook
Lock the lid and cook on High Pressure for 8 minutes; allow about 12 minutes for the cooker to reach pressure. Keep the contents below the two-thirds line and do not reduce the 1 1/2 cups thin broth.
Release in two stages
Let pressure release naturally for 10 minutes. Vent the remainder in short controlled pulses, keeping hands and face away from steam. If liquid sputters, close the valve, wait 2 minutes and resume more slowly. Open only after the float valve drops.
Verify the chicken
Move several chicken pieces to a clean plate and check their thickest portions without touching bone; every piece must reach 165°F. If any is cooler, return it to the simmering sauce on Sauté until it reaches 165°F.
Finish the noodles and serve mild-first
Set Sauté Normal. Stir in the drained noodles and scallions and simmer 5 to 7 minutes, turning gently, until the noodles are tender and the sauce is glossy. Return the chicken, scatter with sesame seeds and offer gochugaru or chile crisp at the table.
Why this works
Why it worksA full 1 1/2 cups of thin broth goes onto a completely deglazed base before the thick gochujang seasoning is floated on top, reducing burn-warning risk.
Why it worksLarge potato pieces and bone-in chicken tolerate the eight-minute pressure cycle, while pre-soaked glass noodles finish afterward instead of absorbing the cooker liquid needed to seal.
Why it worksThe shared stew uses moderate gochujang for color and savory sweetness; optional gochugaru or chile crisp lets each diner choose the heat.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on Amazon6-quart electric pressure cookerThe 1½-cup thin-broth base, eight-minute cycle and two-stage release are calibrated for this common family capacity.See current options →
Compare on AmazonInstant-read thermometerCheck several bone-in chicken pieces at their thickest points without touching bone and confirm each reaches 165°F.See current options →
Compare on AmazonSilicone-tipped kitchen tongsTurn chicken and lift tender potatoes without scratching the inner pot or breaking the finished stew apart.See current options →
Swaps & notes
Easy swaps
- Use all bone-in chicken thighs of similar size; keep the same pressure time and verify every piece reaches 165°F.
- For a noodle-free supper, omit the dangmyeon and simmer the sauce for 3 to 5 minutes after pressure until lightly reduced.
- Replace mirin with 2 tablespoons apple juice plus 1 teaspoon rice vinegar for an alcohol-free balance.
Cook notes
- Total time includes about 12 minutes to reach pressure, the 8-minute cook, a 10-minute natural release and 5 to 7 minutes for the noodles.
- Follow your exact model manual for minimum liquid, locking and venting. Do not exceed the two-thirds line or double this recipe in a 6-quart cooker.
- Gochujang brands vary in heat and salt. Two tablespoons keeps the family pot moderate; pass extra heat at the table.
- Never force the lid. Open only when the float valve has dropped completely.
Storage
Cool in shallow containers within 2 hours and refrigerate up to 4 days. Reheat chicken and sauce to 165°F, adding broth because the noodles continue to absorb liquid. Freeze the chicken, vegetables and sauce without noodles for up to 2 months; thaw overnight and add fresh soaked noodles while reheating.
Questions
Can I use boneless chicken?
Yes. Use 2 pounds boneless thighs, pressure-cook for 6 minutes and keep the 10-minute natural release. Verify every piece reaches 165°F before serving.
Why are the glass noodles added after pressure?
Dangmyeon absorb a great deal of liquid. Finishing soaked noodles after release preserves the thin liquid required for pressure and keeps them from turning overly soft.
Is dakbokkeumtang always very spicy?
It is traditionally a chile-forward stew, but gochujang intensity varies. This family version starts moderate and puts gochugaru or chile crisp on the table for diners who want more heat.
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Instant Pot Korean-Style Dakbokkeumtang with Chicken & Potatoes
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1. Season the chicken and soak the noodlesPat the chicken dry and season it with 1 teaspoon salt. Put the glass noodles in a heatproof bowl, cover with very hot water and soak for 20 minutes while you build the stew; drain well.
2. Sauté the aromaticsSelect Sauté Normal on a 6-quart electric pressure cooker. Heat the oil, add onion and cook for 3 minutes. Add garlic and ginger and stir for 30 seconds.
3. Deglaze to a clean basePour in 1 cup chicken broth and scrape the heating plate until no browned bits remain. Cancel Sauté, then add the remaining 1/2 cup broth. Layer potatoes, carrots and chicken into the thin liquid.
4. Float the seasoning above the liquidWhisk gochujang, soy sauce, mirin, brown sugar, sesame oil and the remaining 1/4 teaspoon salt. Spoon this mixture over the chicken; do not stir it down onto the heating plate.
5. Pressure-cookLock the lid and cook on High Pressure for 8 minutes; allow about 12 minutes for the cooker to reach pressure. Keep the contents below the two-thirds line and do not reduce the 1 1/2 cups thin broth.
6. Release in two stagesLet pressure release naturally for 10 minutes. Vent the remainder in short controlled pulses, keeping hands and face away from steam. If liquid sputters, close the valve, wait 2 minutes and resume more slowly. Open only after the float valve drops.
7. Verify the chickenMove several chicken pieces to a clean plate and check their thickest portions without touching bone; every piece must reach 165°F. If any is cooler, return it to the simmering sauce on Sauté until it reaches 165°F.
8. Finish the noodles and serve mild-firstSet Sauté Normal. Stir in the drained noodles and scallions and simmer 5 to 7 minutes, turning gently, until the noodles are tender and the sauce is glossy. Return the chicken, scatter with sesame seeds and offer gochugaru or chile crisp at the table.