INSTANT POT JJIMDAK (KOREAN SOY-BRAISED CHICKEN)

1 MARINATE THE CHICKEN: Mix the chicken thighs with soy sauce, sesame oil, and garlic. Let sit while you prepare the other ingredients.
2 SAUTÉ: Turn your Instant Pot to Sauté mode. Add a splash of oil and lightly brown the marinated chicken. Add sliced onions and sauté for another minute.
3 ADD SAUCE + VEGGIES: Cancel sauté mode. Add all sauce ingredients to the pot and stir well. Toss in the carrots, potatoes, and mushrooms.
4 PRESSURE COOK: Secure the lid and cook on High Pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then quick release.
5 ADD NOODLES: Add the soaked noodles directly to the pot. Turn on Sauté mode and simmer for about 5–7 minutes, stirring occasionally, until the noodles are soft and the sauce thickens slightly.
6 SERVE: Top with chopped green onions and a drizzle of sesame oil. Enjoy hot as a stand-alone meal or with steamed rice.