Chicken Bulgogi


  • 1 medium yellow onion
  • 3 medium garlic cloves
  • 3/4 cup chicken broth
  • 1/4 cup unsweetened apple cider
  • 3 tbsp soy sauce
  • 2 tsp toasted sesame oil
  • 2 tbsp light brown sugar
  • 1 tbsp peeled fresh ginger
  • 1 tbsp red chile paste
  • 1 3/4 lbs boneless skinless chicken thighs
  • 4 medium scallions
  • 2 tsp white sesame seeds
  • Mix the onion, garlic, broth, cider, soy sauce, sesame oil, brown sugar, ginger, and chile paste in the cooker until the brown sugar dissolves. Stir the chicken into the sauce and lock the lid onto the pot.
  • Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 10 minutes with the Keep Warm setting off.
  • Optional 2 All Pressure Cookers
    Press Meat/Stew or Pressure cook (Manual) on High pressure for 12 minutes with the Keep Warm setting off.
  • Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot. Spoon the chicken and sauce into bowls; top with the scallions and sesame seeds.
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