This Honey Bourbon Chicken recipe features tender chunks of chicken with a sweet and savory honey bourbon sauce. It's pressure cooked in the Instant Pot for a quick and easy dinner that tastes just like your favorite mall food court dish!
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What is Bourbon Chicken?
Legend has it that bourbon chicken originated in New Orleans and was named after Bourbon Street. The dish became a staple of mall food courts across the US in the 90s.
It has a sweet and savory sauce featuring honey, brown sugar, and soy sauce with a touch of bourbon to help balance it out.
This Instant Pot bourbon chicken is perfect for an easy weeknight dinner in just 30 minutes. Best of all it's all made in one pot, so clean-up is quick and easy too!
Ingredient Notes
The honey bourbon sauce uses common pantry ingredients, so it's perfect when you're not sure what to make and don't want to go to the grocery store!
- Chicken - I used chicken breast in this dish, but chicken thighs will also work great. They have a little higher fat content but will be slightly more moist and flavorful.
- Soy Sauce - I recommend using low-sodium soy sauce to help keep the saltiness down.
- Sesame Oil - This nutty oil gives a distinct flavor to Asian dishes, but you can substitute other cooking oils if needed.
Instant Pot Instructions
- Add ¼ cup of chicken broth and the remaining ingredients for the sauce to a small bowl and stir to combine,
- Set the Instant Pot to saute mode. While it preheats, cut the chicken into 1-inch chunks and toss with cornstarch to coat.
- Add the vegetable oil and sesame oil to the pot. Working in batches, add the chicken to the pot and sear for around 1 minute, then flip and sear for another minute. Transfer to a plate lined with paper towels to drain, and repeat with the remaining chicken.
- Add ¼ cup of chicken broth to the pot and scrape up any brown bits from the bottom with a wooden spoon. Add the chicken and sauce to the pot and stir to coat the chicken.
- Close the lid and set the Instant Pot to manual-high pressure. Cook for 7 minutes. After the cycle completes, allow the pressure to release naturally for 5 minutes, then vent the remaining pressure before opening the lid.
- Scoop the chicken out of the pot using a slotted spoon and set aside. 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.
Stovetop Instructions
You can also make this dish on the stovetop in a similar amount of time if you don't have an Instant Pot.
For the stovetop method you don't need as much liquid, so I recommend cutting the chicken broth down to a ¼ cup and only using around half of the cornstarch slurry for a richer sauce.
- Set a large skillet over medium heat. Add the vegetable oil and sesame oil to the pan, then sauté the chicken until it is cooked through, around 7-8 minutes. Transfer to a plate lined with paper towels.
- Add the sauce ingredients to the pan and bring to a simmer, stirring occasionally. Add the cornstarch slurry and cook until the sauce thickens
- Add the chicken back to the pan and cook for another minute before serving.
Recipe Tips
- The breading for this chicken is light and helps the sauce cling to the chicken, but if you would like a thicker breading, you can use a traditional flour, egg, and breadcrumb breading instead.
- For a spicy version of this bourbon chicken, you can add sriracha sauce or red pepper flakes to taste.
- You can cut the chicken and mix the sauce ingredients together a day ahead and store them in the fridge for an even quicker dinner!
What to Serve with Bourbon Chicken
This dish is perfect with a simple side of steamed rice, but you can also serve it along with other Asian favorites such as:
Frequently Asked Questions
Store leftovers in an airtight container and refrigerate for up to 4 days.
Reheat leftovers in a skillet over medium heat or in the microwave.
Yes, the sauce does contain a small amount of bourbon, which helps to balance the sweetness and add depth to the sauce.
You can add a splash of apple juice instead of the bourbon if you prefer to make this recipe with no alcohol.
The sautéeing step helps to set the cornstarch coating. If you're short on time and want to skip this step, you can.
Leave off the cornstarch coating and add 2 extra minutes to the pressure cooking cycle. You may need a little extra cornstarch slurry to thicken the sauce at the end.
More Instant Pot Recipes
The Instant Pot can be a lifesaver on a busy weeknight. It's perfect for quick and easy dishes with just one pot to clean. Here are a few of my other favorites:
- Instant Pot Pot Roast with Potatoes
- Easy Instant Pot Chicken Stew
- Instant Pot London Broil
- Instant Pot Pork Roast and Potatoes
- Instant Pot BBQ Chicken
📖 Recipe
Instant Pot Honey Bourbon Chicken
Ingredients
- 1½ pounds boneless skinless chicken breast, cut into 1-inch chunks
- ¼ cup cornstarch, divided
- 2 Tablespoons water
- 1 Tablespoon vegetable oil
- 1 Tablespoon sesame oil
Honey Bourbon Sauce
- ½ cup chicken broth, divided
- ¼ cup bourbon
- 2 Tablespoons honey
- ¼ cup brown sugar
- ¼ cup soy sauce
- 1 Tablespoon ketchup
- 1 Tablespoon apple cider vinegar
- 1 teaspoon ground ginger
Instructions
- Add ¼ cup of chicken broth and the remaining ingredients for the sauce to a small bowl and stir to combine,
- Set the Instant Pot to saute mode. While it preheats, cut the chicken into 1-inch chunks and toss with cornstarch to coat.
- Add the vegetable oil and sesame oil to the pot. Working in batches, add the chicken to the pot and sear for around 1 minute, then flip and sear for another minute. Transfer to a plate lined with paper towels to drain and repeat with the remaining chicken.
- Add ¼ cup of chicken broth to the pot and scrape up any brown bits from the bottom with a wooden spoon. Add the chicken and sauce to the pot and stir to coat the chicken.
- Close the lid and set the Instant Pot to manual-high pressure. Cook for 7 minutes. After the cycle completes, allow the pressure to release naturally for 5 minutes, then vent the remaining pressure before opening the lid.
- Scoop the chicken out of the pot using a slotted spoon and set aside. 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.
Notes
Stovetop Instructions
You can also make this dish on the stovetop in a similar amount of time if you don't have an Instant Pot. For the stovetop method you don't need as much liquid, so I recommend cutting the chicken broth down to a ¼ cup and only using around half of the cornstarch slurry for a richer sauce.- Set a large skillet over medium heat. Add the vegetable oil and sesame oil to the pan, then sauté the chicken until it is cooked through, around 7-8 minutes. Transfer to a plate lined with paper towels.
- Add the sauce ingredients to the pan and bring to a simmer, stirring occasionally. Add the cornstarch slurry and cook until the sauce thickens
- Add the chicken back to the pan and cook for another minute before serving.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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