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Instant Pot Korean Chicken Soup, Dak Gomtang

Korean Chicken Soup
Course: Dinner, Main Course, Soup
Cuisine: Korean
Servings: 4 people
Calories:
Author: Seasoned by Jin

Equipment

  • Instant Pot, size 6 quarts

Ingredients

  • 5 lbs whole young chicken
  • 1 medium size onion with peel, cut in ½
  • 5 garlic cloves
  • 3 scallion white part & root
  • 1 1" cube ginger with peel
  • ¼ tsp white peppercorn
  • 1 6"x6" simmering paper pouch big tea bags

Seasoning for the broth

  • 3 tsp salt
  • ½ tbsp soup soy sauce
  • tsp black pepper
  • tsp minced garlic
  • ¼ medium onion sliced
  • 2 scallion chopped

Instructions

  • Trim the skin & fat off of the chicken with scissors. Let chicken sit in cold water for 30min.
  • Prep aromatics: whole onion, scallion roots, whole garlic, peppercorn and ginger and put them inside a simmering pouch.
  • Add chicken & simmering pouch into the Instant Pot. Fill water to the max line. Select 'Pressure Cook' button/high pressure and set timer for 1hour with sealed valve. After one hour, keep valve sealed, keep in warm mode for 20min. Release vent.
  • Twist lid off and gently discard simmering pouch. Skim fat with ladle. Pick up chicken carefully and place in a separate bowl.
  • Select 'Saute' mode on Instant Pot. When stock boils, add seasoning for the broth: salt, pepper, soy sauce, minced garlic, sliced onion, chopped scallions and boil for a 1min. Turn off Instant Pot.
  • Place chicken in middle of the bowl and pour generous amount of hot broth on top. Can garnish with sesame seeds and chopped scallions. Serve with a bowl of hot rice! Enjoy!
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