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Close up of honey garlic chicken topped with broccoli and bell peppers.
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3 from 2 votes

Instant Pot Bourbon Chicken Recipe

Make this sweet and spicy sticky chicken thigh recipe in your instant pot for dinner tonight! Instant pot honey garlic chicken is a dump and go recipe that is packed full of layers of flavor!
Prep Time10 minutes
Cook Time12 minutes
Additional Time20 minutes
Total Time42 minutes
Course: Main Dish Recipes
Cuisine: American
Servings: 4
Calories: 767kcal
Author: Aileen Clark

Equipment

  • SteamMates Wraps Compatible with Instant Pot Accessories 6 qt | Customize Your Instant Pot with Different Designs | Fits InstaPot Duo 6 qt ONLY | Spring Floral Red Duo 6 Qt
  • Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
  • The "I Love My Instant Pot" Affordable Meals Recipe Book

Ingredients

  • 1/3 cup apple juice
  • 1/4 cup bourbon
  • 1/4 cup soy sauce
  • 1/4 cup packed dark brown sugar
  • 1/4 cup ketchup
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon minced garlic
  • 1 1/2 tablespoons honey
  • 1/2 teaspoon crushed red chili flakes
  • 1/2 teaspoon ginger paste
  • 3 pounds boneless skinless chicken thighs
  • salt and pepper to taste
  • 1 cup chop broccoli
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1/4 cup cold water
  • 3 tablespoons cornstarch
  • 2 tablespoons sesame seeds

Instructions

  • Prep your chicken and pat dry, set to the side.
  • Add the apple juice, Bourbon, soy sauce, brown sugar, ketchup, apple cider vinegar, minced garlic, honey, crushed red pepper flakes, and ginger paste to your Instant Pot. Stir.
  • Pat the chicken dry and season with salt and pepper.
  • Add the chicken to the instant pot. Turn to coat in the sauce.
  • Place the vegetables in the Instant Pot on top of the chicken.
  • Close the lid and set the pressure release valve to sealing.
  • 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. Set them aside.
  • In a small bowl whisk together the cornstarch and cold water.
  • Press the saute button on the instant pot.
  • Slowly whisk the cornstarch mixture into the sauce.
  • Continue to whisk until the sauce is thickened.
  • Add the chicken and vegetables back to the pot.
  • Turn to coat.
  • Turn off the instant pot.
  • Top with sesame seeds, serve, and enjoy!

Notes

Leftovers can be stored in the refrigerator, up to 3 days.