InstantPot Mall Food Court - Spicy Bourbon Chicken

Why go to the mall when you can not go to the mall.

Prep time: 15m, Total start-to-eat time: 1hr

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Ingredients

2 lbs boneless, skinless chicken thighs cut into bite-size pieces, lightly seasoned with a few sprinkles of seasoned salt or salt & pepper 2 tbsp of hot sesame oil (or normal sesame oil) 1 tbsp of salted butter 3 cloves minced garlic 1 tbsp of squeeze or minced ginger 1/4 cup of bourbon (or apple juice) 1/3 cup of chicken broth 2 tbsp of rice vinegar or apple cider vinegar 1/4 cup low sodium soy sauce 1/4 cup turbinado sugar (or light brown sugar - can use a little less if want less sweet) 1/4 cup of ketchup 2 tbsp of hoisin sauce 2 tbsp of honey 1-2 tbsp of a cornstarch slurry (1 tbsp of cornstarch + 2 tbsp of water - use more for thicker sauce)

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Directions

1. Add the oil and butter to the pot and hit “Sauté” and adjust so it’s on the “More” or “High” setting and allow it to heat up for a few minutes

2. Once the oil’s heated and the butter’s melted, add the seasoned chicken and sauté for 2 minutes until pinkish-white in color (it should NOT be fully cooked in this stage)

3. Next, add in the bourbon, garlic and ginger and stir. Allow it to simmer for another minute so some of the alcohol burns off

4. Lastly, add in the broth, vinegar, soy sauce and light brown sugar. Stir well, secure the lid, hit “Keep Warm/Cancel” and then hit “Pressure Cook” or “Manual” and cook for 4 minutes at high pressure. Quick release when done

5. When the lid comes off, stir in the ketchup, hoisin sauce and honey until well combined

6. Finally, hit “Keep Warm/Cancel” and then hit “Sauté” and adjust so it’s on the “More” or “High” setting. Once it begins to bubble, stir in the cornstarch slurry, allow to bubble for 1 minute while stirring and then turn the pot off and the sauce will have thickened up perfectly.

7. Serve over brown rice with side of steamed broccoli. Optionally slice up some green onions or add sesame seeds for serving.

Adapted from Pressure Luck.