Bourbon Chicken (Instant Pot)

A popular Cajun-Chinese dish, Bourbon Chicken was supposedly named after Bourbon Street in New Orleans. It's sweet and savory and will leave you craving more. It's also made with ingredients you probably already have on hand, so you can get cooking right away. Serve over rice with sliced scallions.

John Erskine @erskine

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Ingredients

18 minutes

4 servings

Prep Ingredients
2 poundsboneless, skinless chicken thighs, cut into 1-inch chunks
1/2onion, chopped
2 teaspoonsminced fresh ginger
3 clovesgarlic, minced
Pinchcrushed red pepper flakes (optional)
1/2 cupsoy sauce
1/2 cuppacked light or dark brown sugar
2 tablespoonsketchup
1 tablespoonrice vinegar
Serving Day Ingredients
1/4 cupapple juice
3/4 cupchicken stock
2 tablespoonscornstarch
3 tablespoonscold water

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Steps

18 minutes

1

Prep Directions
Combine all the prep ingredients in a 1-gallon resealable freezer bag. Squeeze out the air, label, and place in a round container to freeze into shape.
2

Serving Day Directions
Add the apple juice, chicken stock and the contents of the package to the multi-cooker inner pot. Cook on high pressure for 8 minutes. Let the pressure release naturally for 10 minutes, and then release any remaining pressure. In a small bowl, stir together the cornstarch and water. Set the pot to Saute, and stir in the cornstarch mixture until the sauce is slightly thickened.