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4.88 from 8 votes

Pressure Cooker Bourbon Chicken

Delicious and easy to prepare homemade Bourbon Chicken in a Pressure Cooker.
Prep Time5 mins
Cook Time7 mins
Total Time12 mins
Course: Dinner, Lunch, Main Course
Cuisine: Asian
Servings: 10 servings
Calories: 287.04kcal
Author: Jill Selkowitz





  • In a bowl, add ginger, garlic red pepper flakes, apple juice, brown sugar, ketchup, vinegar, water, soy sauce and chicken and allow to marinate for 30 minutes.
  • Turn the Pressure Cooker to Sauté or Browning and allow to heat.
  • Add oil to the Pressure Cooker cooking pot and brown the chicken pieces in batches, removing each batch to a plate. Continue until all the chicken has been browned.
  • Pour the reserved marinade into the cooking pot and deglaze the pot by removing all the brown bits from the bottom.
  • Return all the chicken to the Pressure Cooker cooking pot.
  • If making this a One Pot Meal, add the Prepared PIP Rice now.
  • Lock on lid and close Pressure Valve.  Cook at High Pressure for 7 minutes.
  • When Beep is heard, wait 10 minutes and then release the rest of the pressure.
  • If you would like a thicker sauce, remove a little liquid from the cooking pot and add a teaspoon of potato starch and whisk until combined. Pour that back into the cooking pot, add bourbon (if using) and scallions.
  • Select the Sauté or Browning button and simmer until desired thickness is achieved.
  • Drizzle Toasted Sesame Oil (if using) into pot, mix and serve.


Bourbon Chicken doesn't really have Bourbon in it, but I like to add it, just to be devilish.
If using white meat chicken, reduce cook time by two minutes.


Calories: 287.04kcal | Carbohydrates: 11.15g | Protein: 15.63g | Fat: 18.33g | Saturated Fat: 4.6g | Cholesterol: 88.9mg | Sodium: 428.16mg | Potassium: 249.69mg | Fiber: 0.29g | Sugar: 8.63g | Vitamin A: 166.52IU | Vitamin C: 0.99mg | Calcium: 19.22mg | Iron: 0.9mg