Instant Pot Bourbon Chicken
Instant Pot Bourbon Chicken is a quick, flavorful dinner made with tender chicken thighs in a sticky, sweet-and-savory sauce. It is perfect for serving over rice or vegetables when you want an easy takeout-style meal at home.
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Servings: 4
Ingredients
For the Bourbon Sauce
- 1/3 c packed light brown sugar or coconut sugar, or Brown Swerve
- 1/4 c 100% apple juice
- 1/3 c soy sauce low-sodium if desired
- 2 tbs ketchup
- 1 tbs apple cider vinegar
- 1 tbs bourbon optional
- 3 large garlic cloves crushed
- 1/2 tsp dried ginger
- 3/4 tsp crushed red pepper flakes
For the Chicken
- 2 lbs boneless skinless chicken thighs cut into bite-sized pieces
- Salt to taste
- Freshly cracked black pepper to taste
- 1 to 2 tbs neutral-flavored oil such as avocado oil, canola oil, or peanut oil
For the Cornstarch Slurry
- 2 tbs cornstarch
- 2 tbs cold water
For Serving (Optional)
- Thinly sliced green onions
- White sesame seeds
- Steamed rice
Instructions
Prepare the Bourbon Sauce
- In a medium mixing bowl, combine the brown sugar, apple juice, soy sauce, ketchup, apple cider vinegar, bourbon if using, crushed garlic, dried ginger, and crushed red pepper flakes.
- Whisk thoroughly until the ingredients are well incorporated and the mixture is mostly smooth. Set aside.
Prepare the Chicken
- Place the chicken thigh pieces on a cutting board and season generously with salt and freshly cracked black pepper. Turn the chicken pieces and season the opposite side as well.
Cook the Chicken
- Set the Instant Pot to Sauté mode. Add the neutral-flavored oil to the insert and allow it to heat until hot and shimmering.
- Add the seasoned chicken to the Instant Pot. Cook for approximately 5 minutes, stirring occasionally, until the chicken is lightly seared on all sides.
Pressure Cook
- Pour the prepared bourbon sauce into the Instant Pot. Stir well to coat the chicken evenly, scraping up any browned bits from the bottom of the insert.
- Secure the lid on the Instant Pot and ensure the valve is set to the Sealing position. Set the Instant Pot to Manual High Pressure and cook for 2 minutes.
Prepare the Slurry
- While the Instant Pot is coming to pressure, combine the cornstarch and cold water in a small bowl. Whisk until a smooth slurry forms. Set aside.
Finish the Sauce
- When the pressure cooking cycle is complete, carefully perform a Quick Release. Once the pressure has fully released, remove the lid.
- Use a slotted spoon to transfer the cooked chicken to a large bowl. Set aside.
- Add the cornstarch slurry to the sauce remaining in the Instant Pot. Whisk until fully combined.
- Set the Instant Pot back to Sauté mode and bring the sauce to a boil. Allow it to boil for 30 to 60 seconds, or until thickened to the desired consistency.
Combine and Serve
- Turn off the Instant Pot and return the chicken to the insert. Stir thoroughly until the chicken is evenly coated in the thickened sauce.
- Serve warm with steamed rice, and garnish with thinly sliced green onions and white sesame seeds if desired.
Notes
To make this recipe gluten free, replace the soy sauce with a certified gluten-free tamari or coconut aminos. Also confirm that the ketchup, bourbon, and any additional garnishes or packaged ingredients are labeled gluten free, as ingredients and manufacturing practices may vary by brand. Serve with gluten-free sides such as steamed rice or vegetables.