Instant Pot Honey Bourbon Chicken Recipe Quick and Easy!

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Instructions. Dump all the ingredients into the Instant Pot and stir well. Close the lid and cook on high pressure for 12 minutes. When cooking time is complete, do a quick pressure release. Serve and enjoy 🙂.

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Set the Instant Pot to 'saute' mode and add the coconut aminos, bourbon, coconut sugar, chili garlic sauce, apple cider vinegar, and sesame oil to the pot and whisk to combine. Bring to a boil and cook for 2 minutes, to make sure that the alcohol evaporates, then add the chicken and toss to coat. Place the lid on the pot and set to cook for.

Instant Pot Honey Bourbon Chicken Recipe Quick and Easy!

When ready to enjoy again, thaw it overnight in the refrigerator. Reheating: Reheat Instant Pot Bourbon Chicken on the stovetop over medium-low heat. Stir occasionally and heat for approximately 5 minutes or until the chicken is thoroughly heated. Microwave: If using the microwave, transfer the Bourbon Chicken to a microwave-safe dish.

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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.

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Add chicken pieces to the insert pot of the Instant Pot. In a small bowl, whisk together olive oil, soy sauce, honey, bourbon, barbecue sauce, and minced garlic. Pour over the chicken. Close the lid and set the vent to the sealed position. Select a cook time of 4 minutes at high pressure. Once the cook time is complete, allow a natural release.

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Step 1 In a large measuring cup or medium bowl, whisk broth into cornstarch until well combined. Add brown sugar, ketchup, soy sauce, ginger, 1/4 teaspoon salt, and 1/4 teaspoon pepper and whisk.

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Add olive oil, chicken, bourbon, soy sauce, honey, ketchup, garlic and ginger to Instant Pot in that order. Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 2 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 2 minutes.

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Place your fresh or frozen chicken into the instant pot, making sure if's coated in the bourbon mixture. Secure the lid to your pressure cooker, and turn the release valve on top to sealing. Turn on the Instant Pot and press manual (or pressure cook) on high. Set the timer for 12 minutes.

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Set the Instant Pot to saute mode. Make a slurry with the water and the remaining cornstarch. Whisk the cornstarch mixture into the sauce and continue whisking for 1-2 minutes until the sauce has thickened, then turn off the pot. Add the chicken back to the sauce and stir to coat, then serve immediately.

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Set the Instant Pot to "Saute.". Transfer the frozen meal to the pot and cook for 5 minutes to release some liquid. Press "Cancel.". Lock, seal the lid, and cook at high pressure for 15 to 20 minutes, until the chicken is cooked through. Then, thicken the sauce using a cornstarch slurry in Step 3 of the recipe.

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Season the chicken with salt and pepper. Add the chicken along with the onion, soy sauce, honey, ketchup, garlic, ginger, red pepper flakes, and bourbon to your Instant Pot and stir. Close the lid and set the vent to sealing. Set for high pressure for 10 minutes. When the cycle is completed, allow pressure to naturally release the pressure for.

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Close the Instant Pot lid and set the cook time to 15 minutes on high pressure. After 15 minutes, let the pressure naturally release for 10 minutes. After 10 minutes, quick release the remaining pressure. Take a cup of the cooking liquid and place it in a small bowl. Add the cornstarch to the small bowl and mix well.

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Instructions. Place your chicken pieces in your 6-quart instant pot. Mix together remaining ingredients (except for cornstarch, water and rice) until well blended. Pour over chicken. Seal and cook on manual high for 6 minutes and quick release. Remove your chicken from your instant pot and keep warm.

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Place all ingredients except for cornstarch and water into inner pot. Lock cover into place and seal steam nozzle. Cook on high pressure for 15 minutes. If you are using frozen chicken, add an additional 10 minutes. Naturally release pressure for 5 minutes then quick release remaining pressure. Remove chicken and dice.

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Step 2: Pour in the apple juice, bourbon, soy sauce, brown sugar, ketchup, honey, red pepper flakes, garlic, and ginger into the instant pot. Mix well to combine. Step 3: Add the chicken to the instant pot and be sure to coat all of the pieces, so they're covered in the bourbon sauce.

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Add oil, garlic, bourbon, barbecue, honey, and soy sauce. Close the lid and seal the pressure valve. Set the instant pot to cook on high pressure for 4 minutes. Do a quick release pressure. Set the pot to sauté and mix the water and the cornstarch to create a slurry. Stir slurry into chicken to thicken the sauce.