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    MJ & Hungryman » Baby/Kid-Friendly Recipes » Family Meals » Instant Pot Korean Chicken and Potatoes

    Instant Pot Korean Chicken and Potatoes

    By Min On February 18, 2020, Updated September 13, 2021

    This post may contain affiliate links. Please see our disclosure policy for more details.

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    cooked chicken, carrots, potatoes with green onion inside an instant pot

    If you're in need of a quick and easy weeknight family meal, here's an Instant Pot Korean chicken and potatoes recipe that everyone, including babies, will enjoy! It's super straightforward with minimal ingredients, and it delivers the perfect balance of savory and sweet. 

    cooked chicken, carrots, potatoes with green onion inside an instant pot
    Table of Contents
    • What is Korean Chicken and Potatoes
    • Becoming Friends with My Instant Pot
    • Step By Step Instructions
    • What Makes this Baby-Friendly
    • Serving Suggestions
    • Other Baby-Friendly Asian Dishes
    • Instant Pot Korean Chicken and Potatoes

    What is Korean Chicken and Potatoes

    One of my ultimate Korean comfort foods is chicken stew, otherwise known as dakdoritang "닭도리탕" or dakbokkeumtang "닭볶음탕." It reminds me of my mom's homecooking and always succeeds in soothing my soul.

    There are two versions of this dish. The spicy version contains Korean chili paste and chili flakes as its main sauce ingredients, while the non-spicy version includes soy sauce. 

    I used to be a fan of the spicy version, but after I eliminated spicy food during my breastfeeding days, I totally became weak sauce. I'm working on building up my tolerance but still have a long ways to go! 

    The husband, on the other hand, grew up eating the non-spicy version most of the time and so it's what he's always preferred. It reminds him of growing up with 3 older siblings and fighting over who gets the most chicken. My siblings and I, on the other hand, always fought over the potatoes. 

    Now, because I'm always looking for ways to make baby-friendly versions of classic, beloved recipes, I'm presenting you today with the non-spicy, savory Instant Pot Korean Chicken and Potatoes! 

    Becoming Friends with My Instant Pot

    Instant pot set at 10 minutes

    I unexpectedly became an Instant pot owner last year, thanks to a Target MEGA sale. 6 months later and I'm still learning all the ins and outs. I'm finding that:

    1. There IS a learning curve contrary to what many people have told me. Perhaps it's because I'm such a creature of habit and find myself resorting to cooking things the way I've always done rather than trying to familiarize myself with this new equipment.
    2. It's not as quick as everyone claims. I mean add on the time it takes to come to pressure + cooking time + time to release pressure, I question how this is saving me time.

    But I suppose it's quicker than a slow cooker and my hands are free to do other things, so I can see how it would save many parents' sanity. All this to say, I'm still at the "learning to love my Instant Pot" stage.

    Step By Step Instructions

    cooked chicken on the left and chicken with potatoes and carrots on the right in an Instant Pot

    While the original stove-top method is not hard, it does require several steps and some babysitting. The beauty of this version is you can just dump all the ingredients into the pot and walk away!

    1. Cook the chicken using the saute function.
    2. Add vegetables, pour in the sauce. Close the lid and cook for 10 minutes! Easy Peasy!

    What Makes this Baby-Friendly

    cooked korean chicken and potatoes served in a baby sectioned plate with multigrain rice and quartered cherry tomatoes

    I made every attempt to cut back on the sodium level without sacrificing the flavor too much. If you have older children, you can add more soy sauce (up to ⅓ cup) and include oyster sauce.

    To achieve that balance of savory and sweet, I personally like to use honey. BUT when serving to your baby, most definitely use brown sugar. Remember, no honey before 1! Or if you're really set on no added sugar before 2, then you can try substituting sugar with pureed fruits (I recommend apple or pear), just like I did with my baby-friendly bulgogi recipe.

    It's best to avoid sodium-rich condiments and added sugars as much as possible during the first year.

    However, keep in mind that your baby is most likely only going to eat a small portion of this entire dish. And it's all about balance. The goal by the end of the first year is for your baby to eat the same foods that the rest of the family are enjoying with age-appropriate modifications. 

    Texture-wise, this dish is PERFECT for babies. The chicken gets super tender and moist and the vegetables are soft but won't get crushed by their clumsy little hands.

    I first served a slow cooker version of this dish when my son was around 9 months old, and he absolutely LOVED it! Follow me on Instagram for more examples of the actual meals I served him when he was a baby.

    Serving Suggestions

    cooked chicken and potatoes with rice in a white bowl laid on top of blue striped kitchen towel

    So without further ado, here's the recipe!

    You can serve with this Instant Pot Multigrain rice. But to be quite honest, I must side with the hubs on this one. It tastes better with just plain white rice ;). 

    This will also be good with noodles or as a filling for burrito, quesadillas, etc.

    Other Baby-Friendly Asian Dishes

    • Bulgogi
    • Teriyaki Glazed Salmon
    • Moo Goo Gai Pan
    • Chinese orange sesame chicken
    • Sweet and Sour meatball stir-fry
    • Asian turkey rice meatballs
    • Japchae
    • Instant Pot Peanut Chicken and Broccoli

    Do you want to minimize picky eating and set a solid foundation for a lifetime of healthy eating habits?

    Check out this 3 month mastering self-feeding program! It’s the closest thing to me being in your kitchen

    Find out more!

    cooked chicken, carrots, potatoes with green onion inside an instant pot

    Instant Pot Korean Chicken and Potatoes

    If you're in need of a quick and easy weeknight family meal, here's an Instant Pot Korean chicken and potatoes recipe that everyone, including babies, will enjoy!
    4.78 from 45 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Pressure time: 10 minutes
    Total Time: 30 minutes
    Servings: 6
    Author: Min | MJ and Hungryman

    Ingredients

    • 1 tablespoon avocado oil
    • 2 pounds boneless, skinless chicken thighs and breasts, fat trimmed and cut into small pieces
    • 1 pound (2 medium) white potatoes, cut into large chunks
    • 1 medium onion, cut into large chunks
    • 2 medium carrots, cut into large chunks

    Sauce

    • 4 tablespoons low-sodium soy sauce (or coconut aminos if there's a soy allergy)
    • 2 tablespoons mirin
    • 2 tablespoons honey (see note)
    • ¼ cup low-sodium chicken broth
    • 1 tablespoon minced garlic
    • 1 tablespoons sesame oil (or perilla oil if there's a sesame allergy)

    Instructions

    • Press saute function on your Instant Pot. When the pot gets hot, add oil and sear the chicken on both sides, about 2-3 minutes.
    • Add veggies on top. Pour in the sauce and mix to evenly coat the chicken and vegetables. Press cancel to stop the saute function.
    • Close the lid and make sure the pressure valve is in the sealing position. Press poultry and cook for 6 minutes. It will take about 10 minutes for the pressure to build up and the timer to begin. 
    • Once the timer goes off, quick release the pressure manually.
    • Slow cooker option: Add all the ingredients to the pot. Cook for 4 hours on low or 2 hours on high
    • (Optional): If you’d like to reduce the sauce, remove the chicken and vegetables from the pot, and press saute. Don’t reduce too much though as you really want to keep some of the yummy liquid. Serve with rice or noodles and pour a generous amount of sauce on top. 

    Notes

    If serving to a baby, do NOT use honey. You can either use brown sugar or 2-3 tablespoons apple or pear puree (if avoiding added sugars).
    To make this dish baby-friendly, I made every attempt to cut back on the sodium level without sacrificing the flavor too much. If you have older children, you can add more soy sauce (up to ⅓ cup) and include oyster sauce.

    Nutrition

    Calories: 312kcal | Protein: 35g | Fat: 9g | Fiber: 3g | Sugar: 9g | Calcium: 45mg | Iron: 3mg
    Course Dinner, Main
    Cuisine Asian, Korean
    Diet Low Salt
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!
    « Instant Pot Multigrain Rice (with lentils and beans)
    Creamy Roasted Cauliflower Dip »

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    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

    Reader Interactions

    Comments

    1. Helen says

      May 12, 2022 at 5:53 pm

      Can I half the recipe? If yes, what adjustments should I make to the instant pot timing?

      Reply
      • Min says

        May 15, 2022 at 6:05 pm

        I haven't tried so can't say for certain, but if you are worried about not being able to finish the leftovers, you can freeze!

        Reply
    2. Amy says

      February 26, 2022 at 9:23 pm

      I just made this and it was a hit! You could really add any kind of leftover veggies you have in the fridge, I think. I added half the sugar and it still tasted great.

      Reply
      • Min says

        February 27, 2022 at 6:34 pm

        So glad it was a hit!! And yes it's super versatile 😉

        Reply
    3. Ana says

      February 15, 2022 at 11:09 am

      5 stars
      I just made this for us parents and the 11mo old and we all loved it! I made some substitutions (water and a bay leaf for chicken broth, a grated apple and a teaspoon of sake for the sugar/mirin) and it was so savory and homey. We've enjoyed all your baby friendly Korean recipes - thank you for the resource!

      Reply
      • Min says

        February 15, 2022 at 4:15 pm

        Yay!! Love that your entire family enjoyed this!

        Reply
    4. Christina says

      December 31, 2021 at 4:34 pm

      5 stars
      Tried this recipe yesterday and it was so delicious! The potatoes were perfectly cooked - soaked up all the flavor and was perfect texture not a mush. Chicken thighs were tender and perfect for my 13mo. Will definitely make it again and again.

      Reply
      • Min says

        December 31, 2021 at 7:54 pm

        I'm soo glad!! This is one of our go-to meals too!

        Reply
    5. Soo Kim says

      November 13, 2021 at 8:08 pm

      I made this for my son today. It was a hit! He ate EVERYTHING on his plate (first time eating non-ground meat). The meat was so tender and perfect texture for the baby. My husband and I ate the spicy version of this dish (my absolute favorite) and hope to introduce him to the spicy version one day.

      Reply
      • Min says

        November 14, 2021 at 7:12 pm

        Doing the happy dance with you 😉

        Reply
    6. Maureen Couch says

      November 12, 2021 at 10:11 am

      5 stars
      My family LOVES this recipe. It is so simple, but the flavor is just unreal. Also, I don't own a Instant Pot so I made this on the stove and had no problem adapting it - it cooked just as quickly! We've made this twice and now that we are going into the cold weather again, I suspect we'll have it again before the holidays 🙂 Thank you for this, MJ!

      Reply
      • Min says

        November 12, 2021 at 3:05 pm

        Love it!! Thanks for sharing, Maureen!

        Reply
    7. Kathleen Ellis says

      November 10, 2021 at 11:08 am

      5 stars
      This is a favourite in my family. The potatoes and vegetables go nice and soft for my daughter to eat. I also add parsnip and mushrooms if we have them in.

      Reply
      • Min says

        November 10, 2021 at 7:24 pm

        Love the additions!

        Reply
    8. Dayna says

      March 13, 2020 at 9:42 pm

      My son has had feeding issues, and this recipe has been a game changer. He’s eating like a champ now, and LOVES this recipe. It’s perfect. I made it in my slow cooker, but I do have an instant pot. What size is your instant pot? I have an 8-quart pot and wondered if I need to double the liquid to make sure it comes to pressure? I read that 8-quart pots need at least 2 cups liquid to come to pressure.

      Reply
      • Min says

        March 14, 2020 at 2:20 pm

        So great to hear! Thank you for sharing! I have the 8 quart as well! No need to double the liquid 😉

        Reply
        • Dayna says

          March 14, 2020 at 5:07 pm

          Wonderful! Thanks so much. I just made another batch today in my slow cooker but will use my instant pot next time!

          Reply
    9. ashley says

      March 13, 2020 at 8:35 am

      5 stars
      just made it
      SO GOOD!!

      Reply
      • Min says

        March 14, 2020 at 2:19 pm

        YAY! so glad to hear!

        Reply
        • Joy says

          January 20, 2022 at 9:06 am

          Can i omit mirin? Or do you have any recommendation for a baby friendly alternative?

          Reply
          • Min says

            January 20, 2022 at 7:25 pm

            You can leave it out!

            Reply
    10. Anastasia says

      February 29, 2020 at 8:22 am

      Could you freeze this?

      Reply
      • Min says

        May 03, 2020 at 7:49 pm

        yes!

        Reply
    11. Tu says

      February 23, 2020 at 4:11 am

      Hi, which method do you prefer, slow cooking or high pressure. I have both options to choose. Thanks

      Reply
      • Min says

        February 23, 2020 at 7:13 pm

        Both are equally good in my opinion. I do find that the flavor develops a bit more with the slow cooker, but when I'm pressed for time, Instant Pot def saves the day!

        Reply
    12. Maddie says

      February 22, 2020 at 8:54 pm

      If increasing the soy sauce and including oyster sauce as you mentioned, how much oyster sauce do you recommend?

      Reply
      • Min says

        February 23, 2020 at 7:14 pm

        I wouldn't do more than a tablespoon of oyster sauce

        Reply
    13. Dorothy says

      February 20, 2020 at 6:24 am

      Can I use canola oil instead of the avocado oil?

      Reply
      • Min says

        February 23, 2020 at 7:15 pm

        Sure!

        Reply
    14. Natalie says

      February 19, 2020 at 10:12 pm

      Hi! This recipe looks great! 🙂 wondering a few things: have you tried this recipe with frozen chicken? And would all thighs work fine? Thank you!

      Reply
      • Min says

        February 23, 2020 at 7:15 pm

        I haven't tried with frozen chicken but all thighs will most def work!

        Reply
    15. Stephanie says

      February 18, 2020 at 9:30 pm

      Hi! My son was diagnosed with a sesame allergy. Will the sauce be ok if I just omit the sesame oil?
      Thank you!

      Reply
      • Min says

        February 19, 2020 at 10:33 am

        I wouldn't omit entirely but perhaps try perilla oil (can find it at an Asian grocery store).

        Reply
    16. Dayna says

      February 18, 2020 at 7:44 pm

      Hi! This sounds delicious. Is it as good with just chicken breast or do you need the chicken thighs for added flavor?

      Reply
      • Min says

        February 18, 2020 at 7:48 pm

        you can use just the breast but yes, will be much more flavorful with the thighs

        Reply
    17. Jenny says

      February 18, 2020 at 6:31 pm

      Is the slow cooker method similar to this recipe?? We don’t have an Instant Pot. Thanks!

      Reply
      • Min says

        February 18, 2020 at 7:13 pm

        Yes! Just added the instructions

        Reply

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    I am MJ, a registered dietitian and a mom of 2. I truly hope you’ll enjoy all the recipes and tips that I share on what and how to feed your child!

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