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.
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
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:
- 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.
- 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.
Instant Pot Korean Chicken and Potatoes
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!
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 1/3 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.
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.
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 ;).
Instant Pot Korean Chicken and Potatoes
- 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
- 4 tablespoons low-sodium soy sauce (or coconut aminos if there's a soy allergy)
- 2 tablespoons mirin
- 2 tablespoons honey (see note)
- 1/4 cup low-sodium chicken broth
- 1 tablespoon minced garlic
- 1 tablespoons sesame oil (or perilla oil if there's a sesame allergy)
- 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 10 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.