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Season the chicken with salt and pepper. Add the chicken along with the onion, soy sauce, honey, ketchup, garlic, ginger, red pepper flakes, and bourbon to your Instant Pot and stir. Close the lid and set the vent to sealing. Set for high pressure for 10 minutes. When the cycle is completed, allow pressure to naturally release the pressure for.
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Close the Instant Pot lid and set the cook time to 15 minutes on high pressure. After 15 minutes, let the pressure naturally release for 10 minutes. After 10 minutes, quick release the remaining pressure. Take a cup of the cooking liquid and place it in a small bowl. Add the cornstarch to the small bowl and mix well.
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Place your fresh or frozen chicken into the instant pot, making sure if's coated in the bourbon mixture. Secure the lid to your pressure cooker, and turn the release valve on top to sealing. Turn on the Instant Pot and press manual (or pressure cook) on high. Set the timer for 12 minutes.
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Use the +/- keys and program the Instant Pot for 15 minutes. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure. Remove chicken and dice. Meanwhile, mix water and cornstarch in a small bowl, then add it to the sauce and cook 2-3 minutes until thickened.
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Step 1 In a large measuring cup or medium bowl, whisk broth into cornstarch until well combined. Add brown sugar, ketchup, soy sauce, ginger, 1/4 teaspoon salt, and 1/4 teaspoon pepper and whisk.
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Add oil, garlic, bourbon, barbecue, honey, and soy sauce. Close the lid and seal the pressure valve. Set the instant pot to cook on high pressure for 4 minutes. Do a quick release pressure. Set the pot to sauté and mix the water and the cornstarch to create a slurry. Stir slurry into chicken to thicken the sauce.
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Lastly, add in the broth, vinegar, soy sauce and light brown sugar. Stir well, secure the lid, hit "Keep Warm/Cancel" and then hit "Pressure Cook" or "Manual" and cook for 4 minutes at high pressure. Quick release when done. When the lid comes off, stir in the ketchup, hoisin sauce and honey until well combined.
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Set the Instant Pot to saute mode. Make a slurry with the water and the remaining cornstarch. Whisk the cornstarch mixture into the sauce and continue whisking for 1-2 minutes until the sauce has thickened, then turn off the pot. Add the chicken back to the sauce and stir to coat, then serve immediately.
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Add chicken pieces to the insert pot of the Instant Pot. In a small bowl, whisk together olive oil, soy sauce, honey, bourbon, barbecue sauce, and minced garlic. Pour over the chicken. Close the lid and set the vent to the sealed position. Select a cook time of 4 minutes at high pressure. Once the cook time is complete, allow a natural release.
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Servings. Combine the Sauce ingredients in the Instant Pot. Nestle the chicken thighs in the sauce in one layer, turning once to coat. Secure the lid, making sure the vent is closed. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 15 minutes. When the time is up, let the pressure naturally.
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Set the Instant Pot to "Saute.". Transfer the frozen meal to the pot and cook for 5 minutes to release some liquid. Press "Cancel.". Lock, seal the lid, and cook at high pressure for 15 to 20 minutes, until the chicken is cooked through. Then, thicken the sauce using a cornstarch slurry in Step 3 of the recipe.
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When ready to enjoy again, thaw it overnight in the refrigerator. Reheating: Reheat Instant Pot Bourbon Chicken on the stovetop over medium-low heat. Stir occasionally and heat for approximately 5 minutes or until the chicken is thoroughly heated. Microwave: If using the microwave, transfer the Bourbon Chicken to a microwave-safe dish.
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Place all ingredients except for cornstarch and water into inner pot. Lock cover into place and seal steam nozzle. Cook on high pressure for 15 minutes. If you are using frozen chicken, add an additional 10 minutes. Naturally release pressure for 5 minutes then quick release remaining pressure. Remove chicken and dice.
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1. Cube chicken into 1-inch pieces. Add to instant pot. 2. Add oil, garlic, bourbon, barbecue, honey, and soy sauce. 3. Close the lid and seal the pressure valve. Set the instant pot to cook on high pressure for 4 minutes. Do a quick release pressure.
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Instructions. Place your chicken pieces in your 6-quart instant pot. Mix together remaining ingredients (except for cornstarch, water and rice) until well blended. Pour over chicken. Seal and cook on manual high for 6 minutes and quick release. Remove your chicken from your instant pot and keep warm.
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Remove the chicken from the pot, leaving behind the sauce. Press the Saute mode on the Instant Pot and bring the sauce to a boil. Mix the cornstarch and water in a bowl. Pour it into the pot. Stir well and boil until the sauce thickens, about 3-5 minutes. Add the chicken back to the pot and stir to coat the pieces.
