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
Servings: 10 servings
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
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