Ingredients:

  • 2 lbs / 900 g Boneless, skinless chicken thighs (trimmed and cut into 1.5-inch / 4 cm pieces)
  • 1 tbsp / 15 ml Neutral cooking oil (such as canola or grapeseed)
  • 2 cloves Garlic (minced)
  • 1 tbsp / 15 g Fresh ginger (grated or finely minced)
  • 1/4 cup / 60 ml Low-sodium chicken broth or water
  • 1/2 cup / 120 ml Bourbon
  • 1/2 cup / 100 g Dark brown sugar (packed)
  • 1/4 cup / 60 ml Low-sodium soy sauce
  • 1/4 cup / 60 ml Rice vinegar (or apple cider vinegar)
  • 2 tbsp / 30 ml Honey or maple syrup
  • 1 tsp / 5 g Dried onion powder
  • 1/2 tsp / 2.5 g Dried red pepper flakes (optional)
  • 2 tbsp / 18 g Cornstarch (or corn flour)
  • 3 tbsp / 45 ml Cold water (or reserved chicken liquid)
  • 2 Spring onions / Scallions (thinly sliced, for garnish)
  • 1 tsp Sesame seeds (toasted, for garnish)

Instructions:

  1. Cut chicken thighs into uniform pieces. In a medium bowl, whisk together all ingredients for the Bourbon Glaze (bourbon, brown sugar, soy sauce, rice vinegar, honey/maple syrup, onion powder, red pepper flakes).
  2. Select the Sauté function on the Instant Pot (Normal setting). Add oil. Once hot, add the chicken pieces and brown lightly for 3-4 minutes—remove the chicken and set aside.
  3. Add the minced garlic and ginger to the remaining oil in the pot. Cook for 30 seconds until fragrant.
  4. Pour the 1/4 cup of chicken broth (or water) into the pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom (deglaze).
  5. Return the chicken to the pot. Pour the prepared Bourbon Glaze mixture over the chicken, ensuring everything is submerged. Stir gently.
  6. Secure the lid and ensure the venting knob is set to Sealing. Select Manual/Pressure Cook (High Pressure) and set the timer for 8 minutes.
  7. Once the cooking cycle is complete, allow the pressure to naturally release (NPR) for 5 minutes, then switch the valve to Venting for a Quick Release (QR) of the remaining pressure. Carefully remove the lid.
  8. Using tongs or a slotted spoon, carefully remove all the cooked chicken and transfer it to a separate bowl.
  9. While the sauce boils, whisk the cornstarch and cold water together until completely smooth to create the slurry.
  10. Select the Sauté function again (Normal setting). Once the liquid begins to bubble vigorously, slowly whisk the cornstarch slurry into the sauce.
  11. Simmer the sauce for 2-4 minutes, stirring constantly, until the glaze has thickened to a syrupy consistency.
  12. Turn off the Instant Pot. Return the cooked chicken to the thickened sauce and toss gently until every piece is coated. Garnish with sliced spring onions and toasted sesame seeds, and serve immediately over rice.