Instant Pot Chicken Juk With Scallion Sauce

By Kay Chun

Updated Jan. 21, 2021

Instant Pot Chicken Juk With Scallion Sauce
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes, plus pressure release time
Rating
5(1,938)
Comments
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This Korean savory porridge was originally created as a comforting meal to soothe an upset stomach, but it’s satisfying no matter how you feel. A stovetop version typically requires a few hours to prepare, but the process is reduced to a mere 30 minutes with the use of a pressure cooker, and boneless, skinless chicken thighs, which cook faster than a whole chicken. In the cooker, combine the chicken, rice, vegetables and store-bought chicken broth with aromatics, and your work is done. The chicken emerges meltingly tender and practically shreds itself. A fresh and vibrant ginger sauce brightens the rich, warming soup.

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Ingredients

Yield:4 servings
  • 1cup short-grain white rice (about 7½ ounces), rinsed until water runs clear
  • 3ounces white button mushrooms, very thinly sliced (about 1 packed cup)
  • 1small carrot, peeled and chopped into ¼-inch pieces (about ½ cup)
  • 1garlic clove, minced
  • ¼teaspoon toasted sesame oil
  • 6cups low-sodium chicken broth
  • 1(2-inch) piece fresh ginger, peeled and julienned
  • 1½pounds boneless, skinless chicken thighs
  • 2scallions, trimmed and finely chopped (about ⅓ cup)
  • 3tablespoons safflower or canola oil
  • 2tablespoons white vinegar
  • Kosher salt and black pepper
  • 2ounces baby spinach (about 2 cups)
  • Any combination of soy sauce, chile oil and hot sauce, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

384 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 42 grams protein; 1538 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a pressure cooker, combine rice, mushrooms, carrot, garlic, sesame oil, broth and half the ginger. Mix well. Add chicken, taking care to submerge the thighs in the liquid. Lock pressure cooker lid in place and set steam vent to sealing position. Select manual pressure cook and cook for 20 minutes on high pressure. Let pressure release naturally or manually release. (Be careful: It may splatter, so manually release gradually. A kitchen towel can be placed over the knob to catch any liquid.) Transfer chicken to a cutting board and shred.

  2. Step 2

    While the juk cooks, prepare the scallion sauce: In a small bowl, combine scallions, safflower oil, vinegar and the remaining ginger. Season with salt and pepper, and mix well.

  3. Step 3

    Stir the spinach and half the chicken into the cooked juk. Season with salt and pepper.

  4. Step 4

    Divide juk among bowls. Top each with some of the remaining chicken and drizzle with the scallion sauce. Serve with soy sauce and chile oil or hot sauce on the side, if desired.

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Ratings

5 out of 5
1,938 user ratings
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Comments

atw

Great flavors and I will make again! Added extra carrot and mushroom. The green onion sauce makes it sublime. But it’s really deceiving to list this recipe as 20 minutes. Prep, time for cooker to come to pressure, and release time make it 2 hours.

melmcv

This is very good congee/juk. It’s more rich than I remember from Hong Long. If I made it again I might put some water instead of all the broth (half and half). Also it’s soupier than I like it so I would take the moisture down a bit. The chicken shredded itself so I don’t see the need to remove it and put it back in. The scallion sauce is very good and just right with the juk. I used rice vinegar (natural) and avocado oil. (What I had). I flavored with soy sauce and Chile oil.

Sarah Curry

This was incredible - I followed the recipe to a tee except swapping chicken breast for thighs and reduced broth to five cups. Added soy sauce and chili crisp to the top, superb! Was nursing a martini hangover and this comfort food hit the spot. No need to pay $17/ bowl at Slanted Door 2 for this dish

Anonymous

This is SO GOOD. I originally selected this recipe during meal planning for the week as a quick and low effort "end of the week" dish, anticipating being out of energy and patience, but still wanting to feed my husband and myself something nutritious. Thursday rolls around, and I find myself with a headache/ stomachache anyway, so... couldn't have planned this better if I tried! I used sliced baby Bella mushrooms instead of white button and didn't bother removing the chicken thighs as instructed at the end of Step One; my tired and sick self just stirred the pot, and they broke up by themselves. Other than that, followed this recipe to the letter. Perfection. Feels like something my mother made. Don't skimp on the scallion sauce!

TD Omnivore

I’ve made this twice so far and have yet to be disappointed. This will definitely be a regular in my rotation of quick meals. I only had 4 cups of chicken broth instead of 6, so I added 2 cups of water and added just a bit more mushrooms and spinach to compensate. I think it was more delicious the second time.

Kristen S

Amazing. Only thing I changed was doubling the veggies. Feeds 4 if it's the only thing they're eating that day, I guess.

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