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Easy Korean Chicken Soup [Instant Pot Method] Chicken thighs, 4 lbs 1 onion 6 white parts green onions 6 garlic cloves 6 slices ginger 8 jujubes 9 cups water Salt and pepper Soy sauce 3 green onions, chopped 1. Add chicken, onion, green onions, garlic, ginger, jujubes, and water to the Instant Pot. 2. Pressure cook on High 25 mins. Natural release 15 mins, then quick release. 3. Remove chicken, debone, and shred. 4. Strain broth. Return chicken to broth. Season with salt, pepper, and soy sauce.
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TikTokmamalindacooks
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