This is an Instant Pot recipe that you could sit on your counter and just eat the meat out of the pot. I am warning you. You will not want to share this Korean BBQ chicken with anyone.
In medium bowl, whisk together Korean BBQ sauce, 1 tablespoon sesame seed oil, and 1 tbsp melted butterPlace chicken thighs into the Instant Pot andtablespoon pour the sauce from above over the chicken thighs.
With two forks, shred the chicken & stir the chicken in the remaining sauce. Then turn on the sauté & continue stirring until the chicken absorbs almost all of the sauce.
In a medium-sized bowl, add green beans & asparagus bunch cut into fourths (I hold the whole bunch in one hand & in the other hand, then go up the bunch & cut into fourths that way).
In a medium or large frying pan on medium-high heat, add the minced garlic & remaining olive oil. Let it begin to simmer, then add in the veggie mixture.