Instant Pot Jjim-Dak - cooking recipe

Ingredients

3 lbs of bone-in skinless chicken thighs (about 8-10 thighs)
2 medium carrots, cut into large chunks
2 white potatoes, cut into large chunks
4 shiitake mushrooms, sliced
4 minced garlic cloves
1 yellow onion, sliced
2 green onions, sliced thinly (for garnish)
1 cup of sweet potato noodles, soaked in warm water for 30 minutes (dangmyeun)
1 dash sesame seeds (to garnish)
1 red hot pepper, sliced
Sauce
1/2 cup soy sauce
2 tablespoons brown sugar
2 tablespoons oyster sauce
2 tablespoons rice wine
1 tablespoon sesame oil
1/2 inch ginger, grated

Preparation

Prepare sauce (soy sauce through ginger).
Heat Instant Pot on saute. When it reads HOT add a little cooking oil and brown thighs on both sides. Season with salt and pepper. Remove chicken.
Saute onion, garlic, and chili about 2 minutes. Turn Instant Pot off.
Add chicken, potatoes, carrots, and mushrooms and pour sauce over. Seal Instant Pot and set on Poultry for 12 minutes (10 if boneless).
Soak the noodles.
Quick release. Remove meat and veggies to serving dish.
Turn on Saute and add noodles. Boil 2 minutes.
Pour noodles and sauce over meat. Garnish with green onions and sesame seeds. Serve with rice.