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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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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. 2. Pressure Cook for 15 minutes. When it's done let it natural-release for 5 minutes and then you can release the pressure.
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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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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.
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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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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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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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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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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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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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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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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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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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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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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.
