Instant Pot Korean chicken

Went with Bill for more rebar for the backyard drainage. Target is down the road from there, so we stopped in for supplies and dinner fixings. Note to self: never go to Target the day before school starts. Talk about crowded! Sadly, folks are seriously grumpy in the parking lot. Geez.

The legit gochujang arrived from Amazon, so I'm going to make a second attempt at drkarenslee.com's Instant Pot Korean chicken, with thighs instead of wings. The sauce for the pot and the glazing sauce are pretty tasty and definitely have a punch this time.

I used the Sauté function to brown the boneless chicken thighs, poured the sauce into the pot and set it on Manual High pressure for 8 minutes with 10 minutes natural pressure release. Then put the thighs on a baking sheet, spread the hot sauce on top and put them in the toaster oven to broil for 5 minutes each side (I think a stronger toaster oven or a regular oven have higher temperature than ours would only take 3 min per side).

They came out a deep red color that are as spicy as they look! Glad I didn't add the optional cayenne. Be sure to serve with lots of rice.