Korean Chicken Bowls
Serves 415 mins prep30 mins cook
These Korean chicken bowls are made with a delicious sauce that combines soy sauce, maple syrup, Sriracha, and fresh ginger. Quick to prepare in an Instant Pot, this recipe is perfect for those who love cooking chicken and rice together, with added vegetables like bell pepper and spinach for a nutritious meal.
0 servings
What you need
Instructions
1: Add soy sauce, maple syrup, hot sauce, ginger, and garlic to the Instant Pot and stir. 2: Place chicken on top in a single layer. 3: Place the trivet on top of the chicken and use a 7-inch oven safe bowl with 1 cup water and 1 cup rice. 4: Put lid on, turn to Sealing, and cook on manual/pressure for 4 minutes. 5: Naturally release for 10 minutes. 6: Remove trivet and rice carefully with oven mitts; remove chicken and set aside. 7: Throw veggies into the remaining liquid and press sauté for 5 minutes. 8: Shred chicken using two forks and once veggies are soft, add it back to the pot. 9: Add spinach and sauté for another minute. 10: Combine 1 tablespoon of water with arrowroot flour; add to pot. 11: Stir until evenly combined, serve with rice and top with green onions.View original recipe