My mom is typically an excellent gift-giver and always buys things that I didn’t know I needed until I open the box. This past Christmas, she outdid herself. Even though it was an appliance she bought for herself and never ended up opening, she gifted an Instant Pot to me. It’s forgivable because she also gave me a huge load of other gifts, so I can look past her half re-gifting.

I’ve seen the Instant Pot blowing up in fame across all social media channels over the last year and a half and I was always curious. Pressure cooking always kind of scared me in the traditional sense, using only a manual pressure pot that could be dangerous if not relieve of pressure safely. However, the Instant Pot changed all of that for me.

Over the last couple of weeks, I’ve used it to make a whole chicken in 23 minutes, chicken stock in 40 minutes, quinoa in 3 minutes, and now pulled chicken in just 13 minutes. The time it saves in the kitchen and its ease of operation have made this a must-own item. I implore any of you who have shied away from it thus far to give it a second look and consider adding it to your kitchen gadget collection.

Anyway, pulled chicken or pork is always a satisfying and simple one pot dump meal, but I sometimes tire of the same old ketchup-based BBQ sauce accompaniment. This time I took it in a spicy asian direction with a blend of both Korean (Gochujang) and Chinese (Hoisin) flavor profiles. The results were salty, sweet, spicy, and succulent in all the best ways.

Take a try for yourself and find out how easy,quick, and unimaginably delicious an Instant Pot can make your weeknight meals.

Now, onto the Instant Pot Gochujang and Hoisin Pulled Chicken Thighs (quite the mouthful) recipe!


  • 1 lb boneless, skinless chicken thighs
  • 4 T Gochujang
  • 4 T brown sugar
  • 4 T rice wine vinegar
  • 4 T soy sauce
  • 2 T Hoisin sauce
  • 1 t fish sauce
  • 1 large sweet onion, diced
  • 5 cloves of garlic, diced
  • 1 t ground ginger
  • (optional) sesame seeds


  1. In a mixing bowl, combine gochujang, brown sugar, rice wine vinegar, soy sauce, hoisin sauce, ginger, and fish sauce and whisk until smooth and well combined.
  2. Place chicken thighs, onion, and garlic in the bottom of the Instant Pot and pour the sauce over the top.
  3. Set the Instant Pot to pressure cook or manual (depending on your model) on high pressure for 11 minutes.
  4. During the 11 minutes cooking time, toast some sesame seeds in a dry pan (without cooking oil) over low heat.
  5. When the timer goes off, allow the Instant Pot to release its pressure naturally. Remove the lid and shred the chicken with two forks.
  6. Serve over rice, on a sandwich, in a lettuce wrap, or however you prefer and sprinkle the toasted sesame seeds over the top before enjoying.

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