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Chicken Bulgogi Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Skillet Chicken Bulgogi in Your Pressure Cooker

This easy chicken bulgogi recipe uses a pressure cooker to infuse deep flavor quickly, then finishes in the skillet for caramelized perfection.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 4 people
Calories 320 kcal

Equipment

  • 1 Pressure cooker
  • 1 Skillet For caramelizing
  • 1 Mixing bowl

Ingredients
  

Main ingredients

  • 0.25 cup chopped onion
  • 5 tablespoons soy sauce
  • 2.5 tablespoons brown sugar
  • 2 tablespoons minced garlic
  • 2 tablespoons sesame oil
  • 1 tablespoon sesame seeds
  • 0.5 teaspoon cayenne pepper
  • 1 pound skinless, boneless chicken breasts cut into thin strips
  • salt and black pepper to taste

Instructions
 

Instructions

  • Mix chopped onion, soy sauce, brown sugar, minced garlic, sesame oil, sesame seeds, cayenne pepper, salt, and pepper in a bowl.
  • Add chicken strips and stir to coat. Cover and refrigerate for at least 30 minutes.
  • Transfer the marinated chicken and sauce into the pressure cooker. Secure the lid and cook under high pressure for 6-8 minutes.
  • Perform a quick release. Once the float valve drops, open the lid carefully.
  • Transfer the chicken to a hot skillet and cook for 8-10 minutes until caramelized and golden-brown.

Notes

Store leftovers in the fridge for 3-4 days or freeze for up to 2 months. Reheat gently in a skillet with a splash of water or broth. Marinated chicken can be frozen raw for quicker future meals.