INSTANT POT BOURBON CHICKEN RECIPES

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HONEY BOURBON CHICKEN – INSTANT POT RECIPES



Honey Bourbon Chicken – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 30 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 12

1 small onion (finely diced)
1/2 cup honey
1/3 cup soy sauce
1/4 cup ketchup
1/4 cup bourbon whiskey ((optional))
2 tbsp vegetable oil
2 tsp garlic (minced)
1/8 tsp black pepper
1/8 tbsp cayenne pepper
1 1/2 lbs chicken thighs (boneless, skinless)
1 tbsp cornstarch
1 tbsp Water

Steps:

  • Combine the Sauce ingredients in the Instant Pot.
  • Nestle the chicken thighs in the sauce in one layer, turning once to coat.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 15 minutes.
  • When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  • Remove chicken and dice.
  • Meanwhile, mix water and cornstarch in a small bowl, then add it to the sauce and cook 2-3 minutes until thickened.
  • Return chicken to pot and warm though. Serve over noodles or rice.

INSTANT POT BOURBON CHICKEN - A PRESSURE COOKER KITCHEN



Instant Pot Bourbon Chicken - A Pressure Cooker Kitchen image

Instant Pot Bourbon Chicken is rich and tasty Cajun-inspired dish that combines bourbon with soy sauce and ketchup to make tender pieces of chicken in a sweet and savory sauce.

Provided by Laura

Categories     Main Course

Total Time 18 minutes

Prep Time 5 minutes

Cook Time 3 minutes

Yield 4

Number Of Ingredients 15

2 pounds boneless skinless chicken breast or thigh (diced)
1/4 cup bourbon
1/4 cup soy sauce (low sodium)
1/4 cup water
1/4 cup ketchup
1/2 cup brown sugar
1 cube chicken bouillon
1 tablespoon apple cider vinegar
2 cloves garlic (minced)
1/2 tablespoon ginger (grated)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon cornstarch
1 tablespoon water
2 cups cooked rice

Steps:

  • Add the chicken and all ingredients through the black pepper to the pot. Stir. Lock the lid and set the valve to sealing. Press pressure cook and set the time to 3 minutes. When the cook time is up, allow a 5 minute natural pressure release, then manually release remaining pressure.
  • 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.
  • Serve over rice.

Nutrition Facts : Calories 538 kcal, CarbohydrateContent 57 g, ProteinContent 52 g, FatContent 6 g, SaturatedFatContent 1 g, TransFatContent 1 g, CholesterolContent 145 mg, SodiumContent 1511 mg, FiberContent 1 g, SugarContent 30 g, UnsaturatedFatContent 3 g, ServingSize 1 serving

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