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a beige bowl filled with white rice and shredded instant pot bourbon chicken with red pepper flakes on top on a marble surface with a linen napkin beside it
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4.84 — Votes 30 votes

Instant Pot Bourbon Chicken

This bourbon chicken is perfectly sweet, tangy, and comes together in no time in the Instant Pot!
Prep Time10 minutes
Cook Time25 minutes
Course: Dinner
Cuisine: Asian
Servings: 5 servings
Author: Brandi Schilhab

Ingredients

  • 1 cup coconut aminos
  • 3 tablespoons bourbon
  • 1/4 cup coconut sugar brown sugar, or honey
  • 1 tablespoon chili garlic sauce
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon sesame oil
  • 2 pounds boneless skinless chicken thighs
  • 1 1/2 tablespoons cornstarch or arrowroot starch

Instructions

  • Set the Instant Pot to 'saute' mode and add the coconut aminos, bourbon, coconut sugar, chili garlic sauce, apple cider vinegar, and sesame oil to the pot and whisk to combine.
  • Bring to a boil and cook for 2 minutes, to make sure that the alcohol evaporates, then add the chicken and toss to coat. Place the lid on the pot and set to cook for 18 minutes.
  • After 18 minutes, manually release the pressure and remove the chicken from the pot. Set aside.
  • Set the pot to 'saute' mode again, then whisk together the cornstarch with 1/4 cup of water, until there are no lumps. Once the sauce is bubbling, whisk in the cornstarch mixture. Let it cook for 2-3 minutes, until the sauce is thickened, then turn off the heat.
  • Shred the chicken with two forks, then return it to the pot and stir to coat with the sauce. Serve over rice with the veggie of your choice!

Notes

  • If you are sensitive to spice, reduce the chili garlic sauce to 1-2 teaspoons.
  • To use soy sauce in place of coconut aminos, use 1/4 cup of soy sauce and 3/4 cup of water or chicken broth in their place.
  • To make in a slow cooker, add all of the sauce ingredients to a slow cooker and whisk to combine, then toss with the chicken, and cook for 4 hours on high or 8 hours on low. Then, remove the chicken from the slow cooker, shred with two forks, and transfer the sauce to a pot and bring to a boil over medium-high heat. Whisk together 1/4 cup of water with the cornstarch and stir into the boiling sauce. Let cook for about 1 minute, until thickened, then remove from heat.

Nutrition

Calories: 382kcal | Carbohydrates: 34.3g | Protein: 35.7g | Fat: 8.4g | Saturated Fat: 2.1g | Cholesterol: 170.5mg | Sodium: 1199.3mg | Fiber: 0.2g | Sugar: 14.6g