Bourbon Chicken in the Instant Pot

Add to Instant Pot

1 Small Onion, diced

1 tbsp Garlic, minced

⅓ cup Soy Sauce

¼ cup Apple Juice

¼ cup Ketchup

¼ cup Honey

¼ cup Brown Sugar

2 tbsp Vegetable Oil

1 dash Salt

1.50 lbs Chicken Thigh, boneless/skinless (roughly 6 thighs)

After Pressure Cooking

2 tbsp Water (for cornstarch slurry)

2 tbsp Cornstarch

1 tsp Sriracha

Salt and Pepper to taste

Add 1 onion, 1 tbsp garlic, 1/3 cup soy sauce, 1/4 cup apple juice, ketchup, honey, and brown sugar, 2 tbsp vegetable oil, 1.5 lb chicken, and a dash of salt to the Instant Pot. Stir ingredients together.

Pressure Cook for 15 minutes. When it's done let it natural-release for 5 minutes and then you can release the pressure. (See FAQ for pot-in-pot rice instructions!)

Remove and dice the chicken then turn on sauté normal (to adjust temperature you either click adjust or click the sauté button until you reach the temperature you want).

Mix 2 tsp cornstarch and 2 tbsp water together in a small bowl until it forms a slurry. Add to the Instant Pot.

Add 1 tsp sriracha, salt, and pepper. Add the chicken back to the Instant Pot. Enjoy!

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Bourbon Chicken in the Instant Pot