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!
1½poundsboneless skinless chicken breastcut into 1-inch chunks
¼cupcornstarchdivided
2Tablespoonswater
1Tablespoonvegetable oil
1Tablespoonsesame oil
Honey Bourbon Sauce
½cupchicken brothdivided
¼cupbourbon
2Tablespoonshoney
¼cupbrown sugar
¼cupsoy sauce
1Tablespoonketchup
1Tablespoonapple cider vinegar
1teaspoonground 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.