Pressure Cooker Korean Soy Braised Potatoes
Tender baby potatoes glazed in a savory-sweet soy and sesame sauce, a classic Korean banchan side dish made quick in the pressure cooker.
Ingredients
- 2 lbs baby potatoes (or small new potatoes), halved if large
- 1/4 cup soy sauce (use tamari for gluten-free)
- 2 tbsp brown sugar (packed)
- 2 tsp toasted sesame oil
- 4 cloves garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1/2 cup water
- 2 tsp neutral oil (such as vegetable or canola)
- 1 tsp toasted sesame seeds
- 2 green onions, thinly sliced
Instructions
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1
In a small bowl, whisk together 1/4 cup soy sauce (use tamari for gluten-free), 2 tbsp brown sugar (packed), 4 cloves minced garlic cloves, 1 tsp grated fresh ginger, and 1/2 cup water to make the braising sauce.
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2
Set the pressure cooker to Saute mode. Add 2 tsp neutral oil (such as vegetable or canola) and saute 2 lbs halved if large baby potatoes (or small new potatoes) for 3-4 minutes until lightly golden on cut sides.
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3
Pour the braising sauce over the potatoes. Cancel Saute mode, seal the lid, and cook on High Pressure for 5 minutes.
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4
Quick-release the pressure. Remove the lid and set the cooker back to Saute mode.
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5
Cook, stirring occasionally, for 5-7 minutes until the sauce reduces into a sticky glaze that coats the potatoes. Remove from heat and drizzle with 2 tsp toasted sesame oil.
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6
Transfer to a serving dish and garnish with 1 tsp toasted sesame seeds and 2 thinly sliced green onions.