Easy & Authentic Instant Pot Bourbon Chicken: Your New Favorite Takeout Dupe
Craving the rich, savory, and perfectly sweet flavors of classic Bourbon Chicken but want to enjoy it without the fuss of takeout? Our incredible Instant Pot Bourbon Chicken recipe brings that beloved food court favorite right to your kitchen, faster and easier than ever before. This dish features incredibly tender, juicy chicken pieces coated in a luscious, sticky-sweet, and subtly spicy sauce that will have your taste buds dancing. Forget long simmering times; with the magic of your pressure cooker, this irresistible meal comes together in a flash, making it an ideal choice for busy weeknights or when you need a comforting, flavorful dish in a hurry. Serve it over a bed of fluffy white rice or alongside your favorite steamed vegetables for a complete, satisfying meal that truly tastes like the real deal – perhaps even better!
Why You’ll Love This Instant Pot Bourbon Chicken
This isn’t just another chicken recipe; it’s a culinary journey back to those nostalgic mall food court days, but elevated and made effortlessly at home. Here’s why this Instant Pot Bourbon Chicken will quickly become a family favorite:
- Unforgettable Flavor Profile: It hits all the right notes – perfectly balanced between sweet, savory, and a touch of heat from the red pepper flakes. The sauce is rich, glossy, and coats every piece of chicken beautifully, creating that signature sticky-sweet experience you crave.
- Lightning Fast in the Instant Pot: The pressure cooker truly works its magic here. What would traditionally take longer on the stovetop or in an oven is ready in a fraction of the time, making it ideal for busy weeknight dinners when you need something delicious on the table quickly.
- Nostalgic Takeout Taste, Homemade Goodness: If you grew up frequenting mall food courts, you know *exactly* the flavor we’re talking about. This recipe perfectly replicates that iconic Bourbon Chicken taste, but with the added satisfaction of knowing exactly what goes into it. It’s a healthier, fresher take on your favorite takeout.
- Incredibly Tender and Juicy Chicken: The Instant Pot ensures the chicken thighs are cooked to absolute perfection, becoming incredibly tender and juicy, soaking up all the amazing flavors of the sauce. No dry chicken here!
- Minimal Effort, Maximum Impact: With straightforward steps and common ingredients, this recipe is accessible for cooks of all skill levels. The Instant Pot handles most of the heavy lifting, leaving you with more time to enjoy your meal.
- Versatile Serving Options: While fantastic with white rice, this Bourbon Chicken pairs beautifully with various sides, from steamed veggies to noodles or even a fresh salad.
Key Ingredients and Preparation Notes
Before you dive into cooking, let’s explore some key ingredients and useful tips to ensure your Instant Pot Bourbon Chicken turns out perfectly every time.
- Choosing Your Bourbon: While “Bourbon Chicken” implies the use of bourbon, the amount used in this recipe is relatively small and primarily for depth of flavor rather than a strong alcoholic kick. You’ll want a bourbon that tastes good on its own – but no need to reach for your most expensive bottle! A mid-range, low-proof bourbon works perfectly. If you prefer a sweeter sauce, look for bourbons with notes of vanilla or brown sugar. For a non-alcoholic version, simply omit the bourbon or replace it with an equal amount of apple juice.
- Chicken Selection: We highly recommend boneless, skinless chicken thighs for this recipe. They hold up exceptionally well under the Instant Pot’s heat and pressure, staying incredibly juicy and tender. If you prefer chicken breast, see our “Recipe Variations” section for adjustments to cooking time. Ensure your chicken is cut into bite-sized pieces for even cooking and easy serving.
- Sweetener Options: The recipe calls for packed light brown sugar, which contributes to the classic sticky-sweet profile. You can substitute with coconut sugar for a slightly less refined option, or even a brown sugar alternative like Brown Swerve if you’re managing sugar intake.
- Soy Sauce: Low-sodium soy sauce is recommended to control the overall saltiness of the dish, allowing you to season the chicken to your preference. If using regular soy sauce, you might want to adjust the added salt.
- Garlic and Ginger: Freshly crushed garlic adds an undeniable aromatic base. Dried ginger is convenient and works wonderfully, but you can also use freshly grated ginger for an extra pungent kick.
- Red Pepper Flakes: These add a subtle warmth and a touch of spicy complexity that is characteristic of good Bourbon Chicken. Feel free to adjust the amount to your preferred spice level – a little more for extra heat, a little less if you’re sensitive to spice.
- Neutral Oil: For searing the chicken, a neutral oil like avocado oil, canola oil, or peanut oil is ideal as it has a high smoke point and won’t impart its own flavor to the dish.
How to Make This Irresistible Recipe
Refer to the recipe card below for a complete list of measurements, ingredients, and detailed instructions.
1. Prepare the Flavorful Sauce
In a medium mixing bowl, combine all the sauce ingredients: light brown sugar, apple juice, soy sauce, ketchup, apple cider vinegar, bourbon (if using), crushed garlic, dried ginger, and crushed red pepper flakes. Whisk everything together vigorously until you achieve a thick, mostly smooth sauce. Set this aside; it’s the heart of your Bourbon Chicken!
2. Sear the Chicken for Depth of Flavor
Season your bite-sized chicken thigh pieces generously with salt and freshly cracked black pepper on all sides. Turn your Instant Pot to Sauté mode and add 1-2 tablespoons of neutral oil to the insert. Once the oil is hot and shimmering, add the seasoned chicken pieces. Sauté for approximately 5 minutes, stirring occasionally, until the chicken is lightly seared and opaque on all sides. This crucial step develops a deeper flavor in the chicken before pressure cooking.
Cheryl’s Insider Tip: Remember, you are only searing the chicken at this stage, not cooking it through. The Instant Pot will finish the cooking process under pressure. Overcooking the chicken now will result in dry, tough meat later, so aim for a light sear to build flavor and texture.
3. Pressure Cook for Perfect Tenderness
Pour your prepared Bourbon sauce directly into the Instant Pot with the seared chicken. Stir well to ensure all the chicken pieces are thoroughly coated in the delicious sauce. Make sure to scrape the bottom of the Instant Pot insert with your spoon or spatula to loosen any browned bits of chicken that may have stuck. This is vital to prevent a “burn” notice during pressure cooking.
Cheryl’s Insider Tip: Scraping the bottom isn’t just a suggestion; it’s a golden rule for Instant Pot cooking, especially with sauces. Those little browned bits can easily trigger the burn error, interrupting your cooking. A quick scrape ensures a smooth process.
Secure the lid on your Instant Pot, ensuring the valve is set to the Sealing position. Set the cook time to 2 minutes on Manual High Pressure. The Instant Pot will take about 10-15 minutes to come to full pressure, after which the 2-minute cook time will begin. While it’s pressurizing, prepare your cornstarch slurry.
4. Thicken and Finish the Sauce
Once the 2-minute cook time is complete, carefully perform a Quick Release of the internal pressure. Be extremely cautious as the steam escaping will be very hot. Once the pressure has fully released and the float valve drops, remove the lid. Using a slotted spoon, transfer all the cooked chicken pieces to a large bowl and set them aside.
Add the prepared cornstarch slurry (a mixture of cornstarch and cold water, whisked until smooth) into the Instant Pot with the remaining sauce. Whisk well to combine. Set the Instant Pot back to Sauté mode and bring the sauce mixture to a boil. Allow it to boil for 30-60 seconds, or until the sauce has thickened to your desired consistency – a beautiful, glossy, and spoon-coating texture. Once happy with the thickness, turn off the Instant Pot and return the cooked chicken pieces to the pot. Stir gently to fully coat the chicken in the rich, thickened Bourbon sauce. Now it’s ready to serve and enjoy!
Pro Tips for Instant Pot Success
Mastering your Instant Pot for recipes like this Bourbon Chicken can make cooking a breeze. Here are some expert tips to ensure flawless results:
- Don’t Skip the Searing: While it might seem like an extra step, searing the chicken before pressure cooking adds a crucial layer of flavor. It caramelizes the exterior of the chicken, creating savory browned bits that contribute immensely to the overall depth of the sauce.
- Prevent the “Burn” Notice: The most common Instant Pot error is the “burn” notice. To avoid this, always deglaze the pot after searing the chicken and before adding the sauce. Use a wooden spoon or spatula to scrape up any food particles stuck to the bottom of the insert. Ensuring a clear bottom before sealing the lid is key.
- Mind the Liquid Content: Pressure cookers need sufficient liquid to come to pressure. This recipe’s sauce provides enough, but always be aware of the minimum liquid requirements for your specific Instant Pot model.
- Safety First with Quick Release: When performing a Quick Release, always stand clear of the steam valve. The steam is extremely hot and can cause burns. Use a long-handled spoon or towel to carefully turn the valve.
- Achieving Perfect Sauce Consistency: The cornstarch slurry is your secret weapon for a thick, glossy sauce. Ensure your cornstarch is mixed with cold water to prevent lumps before adding it to the hot liquid. Whisk continuously as the sauce heats up to prevent scorching and ensure even thickening.
- Cut Chicken Uniformly: Cutting chicken into roughly equal, bite-sized pieces ensures that all the chicken cooks evenly under pressure. This prevents some pieces from being undercooked or overcooked.
Delicious Variations and Substitutions
One of the best things about this Instant Pot Bourbon Chicken recipe is its adaptability. Feel free to customize it to your taste or dietary needs!
- Bourbon-less Bourbon Chicken: If you prefer to avoid alcohol, simply omit the bourbon entirely from the sauce. The dish will still be incredibly flavorful thanks to the other ingredients. Alternatively, you can replace the bourbon with an additional tablespoon of apple juice to maintain a similar liquid volume and add a touch more fruity sweetness.
- Not a Thigh Person? Try Chicken Breasts: Chicken thighs are excellent for Instant Pot cooking due to their higher fat content, which keeps them juicy. However, if you prefer chicken breasts, you can absolutely use them! Cut them into bite-sized pieces just like the thighs. The key difference will be the cooking time. Chicken breast cooks much faster, so you’ll likely need to reduce the pressure cook time to 0 or 1 minute, depending on the thickness of your pieces, to prevent them from becoming dry. Let the Instant Pot come to pressure, cook for 0-1 minute, then immediately Quick Release the pressure.
- Spice Level Adjustment: The recipe calls for ¾ teaspoon of crushed red pepper flakes, which gives a mild to medium heat. If you love spice, increase the amount to 1 teaspoon or more. If you prefer a milder flavor, reduce it to ½ teaspoon or omit it completely.
- Sweetness Adjustment: If you like your Bourbon Chicken extra sweet, you can add an extra tablespoon of brown sugar to the sauce. For a tangier sauce, a splash more apple cider vinegar can balance the sweetness.
- Gluten-Free Option: To make this recipe gluten-free, ensure you use a gluten-free soy sauce (such as Tamari) and confirm that your ketchup and bourbon are also gluten-free. Cornstarch is naturally gluten-free.
- Vegetarian/Vegan Alternative: While not a direct substitute, the sauce can be adapted for a plant-based meal. Use firm tofu or tempeh, pressed and cubed, instead of chicken. Pan-fry until golden, then proceed with adding the sauce and simmering (without pressure cooking if using pre-cooked protein) to thicken.
Please note that making significant changes to a recipe can sometimes affect the final outcome. While the substitutions and variations listed here are generally successful, results are not guaranteed. Always taste and adjust as you go!
Serving Suggestions for Bourbon Chicken
This Instant Pot Bourbon Chicken is a meal in itself, but it truly shines when paired with the right accompaniments. Here are some delicious ideas to complete your culinary experience:
- Classic White or Brown Rice: The sticky, sweet, and savory sauce is absolutely perfect drizzled over a bed of fluffy steamed white rice or healthier brown rice. The rice soaks up all the incredible flavors.
- Noodles: For a different texture, serve your Bourbon Chicken over egg noodles, ramen noodles, or even rice vermicelli. The noodles will readily absorb the rich sauce.
- Steamed or Roasted Vegetables: A side of vibrant steamed broccoli, green beans, asparagus, or roasted carrots adds freshness, color, and a healthy balance to the dish.
- Cauliflower Rice: For a low-carb alternative, serve the chicken and sauce over a bed of cauliflower rice.
- Asian-Inspired Slaw: A light, crunchy coleslaw with a sesame-ginger dressing provides a fantastic textural contrast to the tender chicken.
- Garnishes: Don’t forget the finishing touches! A sprinkle of thinly sliced green onions (scallions) adds a fresh, oniony bite and a pop of color. A scattering of white sesame seeds adds a lovely nutty flavor and elegant presentation.
- Lettuce Wraps: For a fun, lighter meal, serve the Bourbon Chicken in crisp lettuce cups, such as butter lettuce or iceberg.
Storage and Meal Prep
This Instant Pot Bourbon Chicken is not only delicious freshly made but also fantastic for leftovers and meal prepping throughout the week!
- Refrigeration: Allow the cooked Bourbon Chicken to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. The flavors often deepen overnight, making it even more delicious the next day!
- Freezing: This dish freezes beautifully. Once cooled, transfer the chicken and sauce to a freezer-safe container or a heavy-duty freezer bag. Label with the date. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Reheating:
- Microwave: For individual servings, reheat in the microwave in 1-minute intervals, stirring occasionally, until heated through.
- Stovetop: For larger portions, gently reheat in a saucepan or skillet over medium-low heat, stirring frequently, until warmed through. You might need to add a splash of water or chicken broth if the sauce has thickened too much in the fridge.
- Meal Prep Ideas:
- Portioned Meals: Divide the Bourbon Chicken and your chosen side (like rice or steamed veggies) into individual meal prep containers for easy grab-and-go lunches or dinners.
- Batch Cook: Double the recipe to ensure you have plenty of leftovers for busy days. The Instant Pot can usually accommodate a doubled recipe without needing to adjust the cooking time, though it will take longer to come to pressure.
Cheryl Malik
Instant Pot Bourbon Chicken
15
minutes
15
minutes
30
minutes
Cheryl Malik
4
servings
Equipment
-
medium mixing bowl
-
whisk
-
Cutting board
-
6-quart Instant Pot or other similar-size pressure cooker
-
Large wooden spoon
-
small mixing bowl
-
small whisk
-
Slotted spoon
-
Large bowl
Ingredients
For the Bourbon Sauce
- ⅓ cup packed light brown sugar or coconut sugar, or Brown Swerve
- ¼ cup 100% apple juice
- ⅓ cup soy sauce low-sodium if desired
- 2 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 1 tablespoon bourbon optional
- 3 large cloves garlic crushed
- ½ teaspoon dried ginger
- ¾ teaspoon crushed red pepper flakes
For the Chicken
- 2 pounds boneless, skinless chicken thighs cut into bite-sized pieces
- salt to taste
- freshly cracked black pepper to taste
- 1-2 tablespoons neutral-flavored oil avocado oil, canola oil, peanut oil, etc.
For the Cornstarch Slurry
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Serving Suggestions (All Optional)
- thinly sliced green onions
- white sesame seeds
- steamed rice
Instructions
For the Bourbon Sauce
-
Add ⅓ cup packed light brown sugar, ¼ cup 100% apple juice, ⅓ cup soy sauce, 2 tablespoons ketchup, 1 tablespoon apple cider vinegar, 1 tablespoon bourbon, 3 large cloves garlic, ½ teaspoon dried ginger, and ¾ teaspoon crushed red pepper flakes to medium mixing bowl.
-
Whisk ingredients together vigorously until fully incorporated into mostly-smooth mixture. Set aside.
For the Bourbon Chicken
-
Place 2 pounds boneless, skinless chicken thighs (cut into bite-sized pieces) on cutting board. Sprinkle generous amounts of salt and freshly cracked black pepper onto chicken pieces, then flip chicken over and repeat on other side.
-
Set Instant Pot to Sauté mode. Add 1-2 tablespoons neutral-flavored oil to Instant Pot insert and heat insert until oil is hot and shimmery.
-
Add seasoned chicken to Instant Pot. Cook 5 minutes, stirring chicken occasionally, until chicken is lightly seared on all sides.
-
Add bourbon sauce mixture to Instant Pot. Stir to fully coat chicken in sauce, making sure to scrape up any browned bits of chicken that may have stuck to bottom of insert.
-
Secure lid on Instant Pot and lock lid with valve in Sealing position. Set Instant Pot to Manual High Pressure, then set cook time to 2 minutes. Instant Pot will come to pressure, then 2-minute cook time will begin.
-
While Instant Pot pressurizes, add 2 tablespoons cornstarch and 2 tablespoons cold water to small mixing bowl. Whisk vigorously to fully incorporate ingredients into thick slurry mixture. Set aside.
-
When 2-minute cook time ends, carefully Quick Release internal pressure. Use caution as any escaping steam will be very hot.
-
Use slotted spoon to remove all chicken from Instant Pot and place chicken in large bowl. Set chicken aside.
-
Add cornstarch slurry to Instant Pot insert. Whisk slurry and sauce together until well combined, then set Instant Pot to Sauté mode. Bring mixture to boil.
-
Once boiling, allow mixture to boil 30 to 60 seconds or until sauce has thickened.
-
When satisfied with sauce consistency, turn Instant Pot off and return chicken to insert. Stir to fully incorporate chicken into sauce.
To Serve
-
Portion chicken into desired servings. Spoon additional sauce over top of chicken, then garnish with thinly sliced green onions and white sesame seeds if desired. Serve warm with steamed rice or sides of choice.
Recipe Notes
- Bourbon: To make this dish without alcohol, simply omit the bourbon entirely, or replace it with an equal amount of apple juice.
- Doubling the Recipe: If you want to double the recipe, first be sure your Instant Pot is large enough to accommodate the additional amount of ingredients! You should not need to change the cook time from 2 minutes – the Instant Pot will simply take longer to pressurize.
- “Burn” Notice Prevention: Always ensure you scrape the bottom of the Instant Pot liner thoroughly after sautéing the chicken and before adding the sauce and sealing the lid. Any stuck-on bits can trigger a “burn” warning.
- Chicken Breast Adjustment: If using chicken breasts, reduce the pressure cooking time to 0-1 minute to prevent overcooking.
Approximate Information for One Serving
Serving Size:
1
serving
Calories:
427
cal
Protein:
46
g
Fat:
13
g
Saturated Fat:
3
g
Trans Fat:
0.04
g
Cholesterol:
215
mg
Sodium:
1363
mg
Potassium:
680
mg
Total Carbs:
28
g
Fiber:
0.5
g
Sugar:
21
g
Net Carbs:
28
g
Vitamin A:
205
IU
Vitamin C:
1
mg
Calcium:
48
mg
Iron:
3
mg
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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Frequently Asked Questions (FAQs)
- Can I make this recipe without an Instant Pot? While this recipe is optimized for the Instant Pot, you can adapt it for stovetop cooking. Sear the chicken in a large pot or Dutch oven, add the sauce, bring to a simmer, then reduce heat and cook, covered, for 15-20 minutes or until chicken is cooked through. Thicken with the cornstarch slurry as instructed.
- What kind of bourbon should I use? A mid-range, palatable bourbon is perfect. You don’t need top-shelf. Look for bourbons with hints of vanilla or brown sugar for a sweeter sauce. If you don’t want to use bourbon, simply omit it or replace it with apple juice.
- My sauce isn’t thickening. What should I do? Ensure your cornstarch slurry is fully mixed with cold water before adding it to the hot sauce. Once added, you need to bring the sauce to a rolling boil for at least 30-60 seconds while whisking. If it’s still too thin, you can add another small slurry (1 tsp cornstarch mixed with 1 tsp cold water) and bring it back to a boil.
- How do I avoid the “burn” notice in my Instant Pot? The most critical step is to scrape the bottom of the pot thoroughly after searing the chicken to remove any browned bits. Also, ensure there’s enough liquid, and don’t layer thick sauces directly on the bottom without stirring.
- Is this recipe spicy? The recipe includes ¾ teaspoon of crushed red pepper flakes, which provides a mild to moderate heat. You can adjust this amount to suit your preference, adding more for extra spice or less for a milder flavor.
- Can I use frozen chicken? For best results, it’s recommended to use thawed chicken. If using frozen, you would need to adjust the searing time and potentially the pressure cooking time, which might affect the sauce consistency.
More Mouthwatering Instant Pot Recipes You’ll Love
If you loved this Instant Pot Bourbon Chicken, you’re in for a treat! The Instant Pot makes so many delicious dishes a breeze. Explore these other fantastic recipes from our collection:
- Creamy Instant Pot Chicken Pot Pie Soup
- Hearty Instant Pot Chicken and Rice Soup
- Quick & Flavorful Instant Pot Chicken Teriyaki
- Dreamy Instant Pot Chicken and Rice
- Authentic Japanese Curry in the Instant Pot
- Zesty Instant Pot Chicken Tortilla Soup
- The Best Instant Pot Chicken Tikka Masala
- Instant Pot Cajun Chicken Pasta Soup
- Creamy Instant Pot Chicken Risotto
- Easy Instant Pot Quinoa for Meal Prep
- Sticky & Sweet Instant Pot Orange Chicken
- Comforting Instant Pot Chicken and Noodles