Instant Pot Korean Chicken Soup (Baeksuk)

1. Clean green onions, cut off roots and peel garlic cloves and yellow onion. Since we are going to discard the garlic, an easy way to peel the garlic is to just smash it with a knife like this - then the peel comes off really easy.
2. Chop one green onion. Leave the other green onion whole to add to soup pot to cook with chicken.
3. Clean whole cornish hen or whole chicken by cutting off the tail end, wing tips and extra fat around the bottom and on the shoulders. See picture.
4. To the pot, add water, chicken, garlic, onion and a green onion.
5. Close the lid and vent, cook at Manual Low pressure for 18 min. Natural Release (just leave it alone) 5 minutes then Quick Release (open vent and release steam manually) . NR for 10 minutes for really tender chicken. FOR regular 2-3lb chicken, increase cook time to 20 to 25 min and then NR for 15 min.
6. While chicken is cooking, make either the soy dipping sauce or seseam salt (see ingredients) by mixing the ingredients. Serve with the chicken for everyone to dip in.
7. Take the whole chicken out, let it cool for few minutes. You can either serve the chicken as whole on the table for everyone to just dig in and tear their favorite pieces OR you can tear the meat with your hands and add some meat to each bowl of soup and top with chopped green onions before serving.
8. Serve with some rice and some side dishes. See Notes for suggestions. Allow everyone to season their soup with salt and black pepper. You can also just pre-season the soup with some salt and pepper before serving - to make things simpler or if you have kids.

Spicy Dakgomtang Variation!

1. In addition to enjoying the whole Korean chicken soup, you can make things spicy and yummy by seasoning the chicken meat with the following (for 1 cornish hen meat):- 1 Tbs or more Gochukauru (Korean Red Chili Powder), 1/2 to 1 tsp chopped garlic, 1 chopped green onion, 1/4 tsp salt, 1 tsp Guk Ganjang(Korean soup soy sauce) and 1/4 tsp black pepper. Mix with hands to allow seasoning to be evenly coated.Then, either add this to your broth again and boil for 2-3 minutes (this will soften the raw garlic flavor) or just add it to your soup as a topping (you can maximize strong garlic flavor this way) to the soup bowl.