Description
This Instant Pot Bourbon Chicken recipe delivers tender, flavorful chicken thighs cooked in a rich bourbon-infused sauce. It’s a quick and easy dish that combines the sweetness of brown sugar with the savory depth of soy sauce, enhanced by garlic, ginger, and a hint of heat from red pepper flakes. Perfect for weeknight dinners, it’s served over steamed rice and garnished with fresh green onions for a deliciously balanced meal.
Ingredients
Scale
Chicken and Marinade
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1/3 cup bourbon
- 1/2 cup low-sodium soy sauce
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon crushed red pepper flakes
Thickening Slurry
- 2 tablespoons cornstarch mixed with 2 tablespoons water
Garnish
- 2 green onions, sliced
Instructions
- Sauté the Chicken: Set the Instant Pot to sauté mode and add olive oil. Add the chicken pieces and cook for 3-4 minutes, stirring occasionally, until they are lightly browned on all sides.
- Add Aromatics: Add the minced garlic and grated ginger to the pot. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
- Add Liquids and Seasonings: Pour in the bourbon, soy sauce, ketchup, brown sugar, and crushed red pepper flakes. Stir well to combine all ingredients and to deglaze the bottom of the pot, scraping up any browned bits for extra flavor.
- Pressure Cook: Secure the lid on the Instant Pot and set it to high pressure for 8 minutes. After cooking, allow a natural pressure release for 5 minutes, then carefully perform a quick release to release any remaining pressure.
- Thicken Sauce: Return the pot to sauté mode. Stir in the cornstarch slurry and cook for an additional 2-3 minutes, stirring frequently, until the sauce thickens to a glossy consistency.
- Serve and Garnish: Serve the bourbon chicken hot over steamed rice and garnish with sliced green onions for a fresh, colorful finish.
Notes
- For a milder dish, reduce or omit crushed red pepper flakes.
- Use low-sodium soy sauce to control the saltiness of the dish.
- If you don’t have bourbon, you can substitute with apple juice or chicken broth for a non-alcoholic version, though flavor will vary.
- Ensure to brown the chicken first to develop deeper flavors and texture.
- The cornstarch slurry is essential for thickening the sauce; do not skip this step.
