Instant Pot Korean Gochujang Chicken

We finally got an Insta Pot over the holidays and we've been using it at least once a week. I definitely see what all the hype is about. I was never a fan of cooking in the crockpot so when this new pot came along I was skeptical. Feel like whipping up a gourmet-style meal, but work and traffic have left your gourmet-style void of life? Instant Pot. Getting nostalgic about Sunday night crockpot roast that was cooked all day by your grandma, but the depth of your culinary prowess is adding some extra "fire" sauce to your taco bell burrito? Instant Pot.

So you can imagine it was only a matter of time before our supreme love of all things related to Asian cuisine and a big, mysterious jar of gochujang paste sitting on our grocery store shelf lead us to an epiphany that if American-style grandma pot roasts can be given life in our instant pot, so can Asian-style grandma masterpieces as well! Enter this homemade work of shredded, spicy comfort.

Instant Pot Shredded Gochujang Chicken

makes 4-5 servings

1 pound chicken breast tenders
1 cup Gochujang Pepper Paste
1/4 cup Soy Sauce
1/4 cup Light Brown Sugar (you can also use honey)
1/4 cup rice wine vinegar (you can sub apple cider vinegar for an extra twang)
1 TBS Fish Sauce
2 tsp Sesame Oil
2 cups of cooked Jasmine Rice
Sesame seeds to garnish
Roasted peanuts to garnish
Chopped green onion to garnish

1.  Select the "pressure cook" option on your Instant Pot for 30 min.
2.  Mix all the ingredients in the pot (minus the chicken) and stir to combine. Add the chicken and close the lid
3. Release the pressure and spoon chicken over Jasmine Rice (the chicken will be super tender, you can shred it with a fork or choose to keep the pieces larger).
4. Garnish with sesame seeds, chopped peanuts, or sliced green onion