Hey y’all! If you’re craving a sweet, savory, and slightly spicy dinner that’s ready in a flash, this Instant Pot Bourbon Chicken is your new go-to recipe. With tender bites of chicken coated in a sticky sauce, it’s the perfect dish for busy weeknights, meal prep, or casual get-togethers with friends. It’s a guaranteed crowd-pleaser—let’s get cooking!
Why You’ll Love This Instant Pot Bourbon Chicken
- Ready in under 30 minutes thanks to the Instant Pot!
- Perfect balance of sweet, tangy, and savory flavors.
- Minimal cleanup for maximum flavor.
- Great for meal prep—tastes even better the next day!
- Customizable heat level to suit your taste buds.
Ingredients for Instant Pot Bourbon Chicken
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1/2 cup low-sodium soy sauce
- 1/4 cup bourbon
- 1/3 cup brown sugar, packed
- 1/4 cup ketchup
- 2 tablespoons apple cider vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
How to Make Instant Pot Bourbon Chicken
Step 1: Sauté the Chicken
Set your Instant Pot to Sauté mode and add olive oil. Once hot, add the chicken pieces and cook for 2-3 minutes until lightly browned. Stir in garlic and ginger, cooking for another 1 minute until fragrant.
Step 2: Add Sauce Ingredients
Pour in the soy sauce, bourbon, brown sugar, ketchup, apple cider vinegar, and (if using) red pepper flakes. Stir well to combine, making sure the chicken is coated.
Step 3: Pressure Cook
Secure the Instant Pot lid, set the valve to Sealing, and pressure cook on High for 8 minutes. Allow for a 5-minute natural pressure release, then carefully quick-release any remaining pressure.
Step 4: Thicken the Sauce
In a small bowl, mix cornstarch with water to form a slurry. Set the Instant Pot to Sauté mode and stir in the slurry. Simmer, stirring occasionally, for 2-3 minutes until the sauce is glossy and thickened.
Step 5: Garnish & Serve
Turn off the Instant Pot. Garnish the chicken with sliced green onions and sesame seeds. Serve hot over steamed rice, quinoa, or your favorite grain.
Notes for the Best Instant Pot Bourbon Chicken
- For a deeper flavor, marinate the chicken in the sauce for up to 1 hour before cooking. Learn more about marinating proteins here.
- You can substitute chicken breasts for thighs, but keep in mind thighs are juicier and more tender.
- Want less sweetness? Reduce the brown sugar to 1/4 cup or add a splash more vinegar for balance.
Instant Pot Bourbon Chicken Variations
- Spicy Bourbon Chicken: Add 1 tablespoon Sriracha or more red pepper flakes for extra heat.
- Gluten-Free Version: Use tamari instead of soy sauce and check that your ketchup is gluten-free.
- Vegetable Boost: Stir in bell peppers or snap peas after pressure cooking for added color and crunch.
Required Equipment for Instant Pot Bourbon Chicken
- Instant Pot (6-quart or larger)
- Wooden spoon or spatula
- Measuring cups and spoons
- Sharp kitchen knife and cutting board
Storage Instructions for Instant Pot Bourbon Chicken
Store leftover bourbon chicken in an airtight container in the refrigerator for up to 4 days. To freeze, place cooled chicken in a freezer-safe container or bag for up to 3 months. Reheat in the microwave or on the stovetop until hot throughout.
Serving Recommendations for Instant Pot Bourbon Chicken
This dish is fantastic served over jasmine or brown rice, but you can also try noodles, cauliflower rice, or steamed broccoli for a lighter meal. For a complete spread, pair with Asian-inspired salads or egg rolls.
Pro Tips for Best Instant Pot Bourbon Chicken Results
- Use fresh garlic and ginger for the most vibrant flavor—see tips for prepping aromatics here.
- Always deglaze the pot after sautéing to prevent the burn notice.
- Thicken the sauce gradually—if it’s not thick enough after the first round, simmer for a minute longer.
FAQ: Instant Pot Bourbon Chicken
Can I make Instant Pot Bourbon Chicken alcohol-free?
Yes! Substitute apple juice or chicken broth for bourbon to keep it family-friendly.
What’s the best chicken cut for this recipe?
Boneless, skinless chicken thighs are ideal for juicy, tender results, but chicken breasts work in a pinch.
Can I double the recipe?
Absolutely! Just ensure your Instant Pot is not overfilled (never above the max line).
For more info on the Instant Pot, check out this beginner’s guide.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1/3 cup bourbon
- 1/2 cup low-sodium soy sauce
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 2 green onions, sliced (for garnish)
Instructions
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1Set the Instant Pot to sauté mode. Add olive oil and chicken pieces. Sauté for 3-4 minutes until lightly browned.
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2Add minced garlic and grated ginger. Sauté for 1 minute until fragrant.
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3Pour in bourbon, soy sauce, ketchup, brown sugar, and crushed red pepper flakes. Stir to combine and deglaze the pot.
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4Secure the lid and set the Instant Pot to high pressure for 8 minutes. Once done, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
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5Set the Instant Pot back to sauté mode. Stir in the cornstarch slurry and cook for 2-3 minutes until the sauce thickens.
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6Serve the bourbon chicken over steamed rice and garnish with sliced green onions.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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