Spicy Korean Lamb Chops

Add all the ingredients but cilantro and green onions into the Instant Pot inner pot and close and seal the lid.

Do not cut or separate the lamb chops, cook the whole rack as one unit.

Select the Pressure Cook/Manual button and set the time for 20

minutes on High pressure.

Natural release for 10 to 15 min, next open the stem release valve to release the rest of the pressure.

Move out the lamb set it aside to cool.

To thicken sauce.

Press Cancel next select Sauté and toggle to High.

Stir constantly as the sauce cooks to prevent burning.

Press Cancel once it has thickened.

Pour the sauce into a bowl and clean the inner pot.

Cut the lamb chops away from the rack by slicing between the bones.

If using a Duo Crisp, arrange lamb chops individually in a single layer on the dehydration rack and Add into the cook basket.

Put the cook basket into the cooker pot.

If using a regular Instant Pot with the Air Fryer Lid, put the chops on a trivet in the inner pot.

Brush additional sauce over the lamb chops.

Put the air fryer lid onto the Instant Pot.

Broil at 400°For 5 minutes.

Once they are nicely charred, Move out lamp chops and set aside.

Repeat the process continuously until all of the lamb chops have been broiled.