Prep Time: 5 mins | Active Time: 20 mins | Total Time: 25 mins | Yield: 4-6 Servings
Need something easy, quick, and delicious this week? This Instant Pot Bourbon Chicken is what you need. Ready in under thirty minutes, this super savoury dish will sure skyrocket to the top of your go-to and menu rotation.
Ingredients
2 pounds boneless, skinless chicken thighs (or breasts)
½ c. apple juice
½ c. Bourbon
¼ c. soy sauce
½ c. light brown sugar
¼ c. ketchup
2 tablespoons honey
½ teaspoon crushed red pepper flakes
4 cloves garlic, pressed
½ teaspoon ginger
3 tablespoons cornstarch
3 tablespoons water
3 green onions, sliced
How to make Instant Pot Bourbon Chicken
Step 1: Add the apple juice, bourbon, soy sauce, brown sugar, ketchup, honey, crushed red pepper flakes, fresh garlic, and ginger to the bottom of an Instant Pot. Whisk well, then add in the fresh or frozen chicken. Coat them well in the bourbon mixture.
Step 2: Cover and seal the pressure cooker. Set on “Manual” or pressure cooker and cook for 12 minutes on high. If using frozen chicken, cook for 18 minutes.
Step 3: Let the pressure build and cook. Meanwhile, in a small bowl, mix the cornstarch with cold water and set aside.
Step 4: When the chicken is cooked, let the pressure release naturally for 5 minutes, then perform a quick release.
Step 5: Take the chicken out of the Instant Pot and onto a cutting board. Slice the chicken into cubes.
Step 6: Set the pressure cooker to “Saute”, then gradually add in the cornstarch mixture, stirring with a whisk while you go until thickened.
Step 7: Turn off the pressure cooker, then add the chicken back to the sauce. Garnish with green onions.
Step 8: Serve and enjoy!
Nutrition Facts:
Yield: 6, Serving Size: 1
Amount Per Serving: Calories: 407 | Total Fat: 12g | Saturated Fat: 4g | Trans Fat: 0g | Unsaturated Fat: 8g | Cholesterol: 184mg | Sodium: 950mg | Carbohydrates: 31g | Fiber: 0g | Sugar: 25g | Protein: 38g
Ingredients
- 2 pounds boneless, skinless chicken thighs (or breasts)
- ½ c. apple juice
- ½ c. Bourbon
- ¼ c. soy sauce
- ½ c. light brown sugar
- ¼ c. ketchup
- 2 tablespoons honey
- ½ teaspoon crushed red pepper flakes
- 4 cloves garlic, pressed
- ½ teaspoon ginger
- 3 tablespoons cornstarch
- 3 tablespoons water
- 3 green onions, sliced
Instructions
Step 1: Add the apple juice, bourbon, soy sauce, brown sugar, ketchup, honey, crushed red pepper flakes, fresh garlic, and ginger to the bottom of an Instant Pot. Whisk well, then add in the fresh or frozen chicken. Coat them well in the bourbon mixture.
Step 2: Cover and seal the pressure cooker. Set on “Manual” or pressure cooker and cook for 12 minutes on high. If using frozen chicken, cook for 18 minutes.
Step 3: Let the pressure build and cook. Meanwhile, in a small bowl, mix the cornstarch with cold water and set aside.
Step 4: When the chicken is cooked, let the pressure release naturally for 5 minutes, then perform a quick release.
Step 5: Take the chicken out of the Instant Pot and onto a cutting board. Slice the chicken into cubes.
Step 6: Set the pressure cooker to “Saute”, then gradually add in the cornstarch mixture, stirring with a whisk while you go until thickened.
Step 7: Turn off the pressure cooker, then add the chicken back to the sauce. Garnish with green onions.
Step 8: Serve and enjoy!
