Instant Pot Copycat Bourbon Chicken

Ingredients

• 1/2 c. low-sodium chicken broth
• 2 Tbsp. cornstarch
• 1/2 c. packed light brown sugar
• 1/4 c. ketchup
• 1/4 c. low-sodium soy sauce
• 1 tsp. ground ginger
• Kosher salt
• Freshly ground black pepper
• 4 cloves garlic, minced
• 1 Tbsp. vegetable oil
• 1/3 c. bourbon
• 2 Tbsp. apple cider vinegar
• 3 lb. skinless, boneless chicken thighs, cut into bite-sized pieces
• Cooked rice or mashed potatoes and sliced scallions, for serving

Directions

1. In a large measuring cup or medium bowl, whisk broth into cornstarch until well combined. Add brown sugar, ketchup, soy sauce, ginger, 1/4 teaspoon salt, and 1/4 teaspoon pepper and whisk to combine.
2. Set Instant Pot to “Sauté.” Cook garlic and oil, stirring frequently, until garlic is fragrant and light golden, about 2 minutes. Pour in bourbon and vinegar. Bring to a boil and cook until reduced by half, about 2 minutes. Stir in chicken and broth mixture.
3. Lock lid and pressure cook on High for 4 minutes. Follow manufacturer’s guide for slow release, making sure to wait until cycle is complete before unlocking and removing lid.
4. Set Pot to “Sauté” and bring mixture to a boil. Cook, stirring occasionally, until thickened to a gravy consistency, 8 to 10 minutes.
5. Divide rice among plates. Spoon chicken mixture over. Top with scallions.