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Press the manual or pressure cook button and set to 12 minutes on high pressure. Once the chicken is done cooking, let it natural pressure release for 10 minutes. Quick release the remaining pressure. Whisk together the cornstarch and cold water. Remove the lid of the instant pot and take out the chicken and vegetables.
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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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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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Add olive oil, chicken, bourbon, soy sauce, honey, ketchup, garlic and ginger to Instant Pot in that order. Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 2 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 2 minutes.
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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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Prep your chicken and pat dry, set to the side. Add your apple juice, Bourbon, soy sauce, brown sugar, ketchup, honey, crushed red pepper flakes, fresh garlic, and ginger to your Instant Pot. Mix to combine. Place your chicken into the instant pot, toss to coat in the bourbon mixture. Add the vegetables to the Instant Pot on top of the chicken.
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Set the Instant Pot - Set the pressure for 15 minutes to cook the ingredients. Release - Do a quick release to release the pressure. Combine the ingredients - Remove the lid and stir to combine until all the ingredients are combined. Mix your Cornstarch slurry - Mix together your cornstarch and water in a small bowl.
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Instant Pot Method. Using the sauté function on your pressure cooker, sauté the onions for about 2 minutes, or until beginning to brown. Add the ginger and garlic and saute about 30 seconds. Add the bourbon to the pan and cook for about 2 minutes. Add the chicken, soy sauce, brown sugar, water, apple cider vinegar, and red pepper flakes.
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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.
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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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Instant Pot Bourbon Chicken Notes: This recipe can be made in any 6 quart electric pressure cooker including: Instant Pot, Ninja Foodi and Crock Pot Express. If you use an 8-quart electric pressure cooker, you may want to use an extra 1/2 cup of broth to help bring it up to pressure.
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Step 2: Pour in the apple juice, bourbon, soy sauce, brown sugar, ketchup, honey, red pepper flakes, garlic, and ginger into the instant pot. Mix well to combine. Step 3: Add the chicken to the instant pot and be sure to coat all of the pieces, so they're covered in the bourbon sauce.
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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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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. Set Instant Pot setting to saute. In a bowl, combine cornstarch and water.
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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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In a bowl, add ginger, garlic red pepper flakes, apple juice, brown sugar, ketchup, vinegar, water, soy sauce and chicken and allow to marinate for 30 minutes. Turn the Pressure Cooker to Sauté or Browning and allow to heat. Add oil to the Pressure Cooker cooking pot and brown the chicken pieces in batches, removing each batch to a plate.