There’s something irresistibly nostalgic about bourbon chicken. That sweet, savory, sticky glaze that coats tender chicken pieces is a favorite at mall food courts across the country.
But why wait in line when you can recreate this addictive dish right in your own kitchen? With the magic of the instant pot, you can enjoy all the bold flavors of this dish in just 30 minutes—without the hassle of takeout.
The Magic of the Instant Pot
The instant pot has revolutionized home cooking, making it easier than ever to prepare flavorful dishes with minimal effort. By using pressure cooking, it locks in moisture and intensifies flavors, transforming simple ingredients into something spectacular.
For recipes like bourbon chicken, this means you can achieve that signature caramelized sauce and tender meat without spending hours in the kitchen.
With just a few steps, the instant pot helps you build layers of flavor, from sautéing the chicken to sealing in the bourbon-infused sauce. It’s a game-changer for busy home cooks who want delicious meals without the long wait.
What Makes Bourbon Chicken So Addictive?
This dish gets its name from the bourbon used in the sauce, which adds depth and a rich, slightly smoky flavor. However, the real star is the balance between sweet, savory, and umami elements.
A combination of brown sugar, soy sauce, hoisin sauce, and honey creates a beautifully sticky glaze that clings to every bite.
Even if you don’t cook with alcohol, you can still enjoy this dish by substituting apple juice or broth for the bourbon. The key is letting the sauce simmer and thicken until it reaches the perfect consistency.
Tips for the Best Bourbon Chicken
- Use Chicken Thighs: While chicken breast works, boneless, skinless thighs provide the best texture and absorb flavors more effectively.
- Don’t Skip the Sauté: Browning the chicken before pressure cooking enhances the overall flavor of the dish.
- Make a Slurry for the Sauce: Cornstarch mixed with water thickens the sauce to that perfect glossy texture you love.
- Adjust the Sweetness: If you prefer a less sweet dish, reduce the honey or brown sugar slightly.
Perfect Side Dishes for Bourbon Chicken
This dish pairs beautifully with a variety of sides. Here are a few favorites:
- Steamed White or Brown Rice – The classic choice to soak up the flavorful sauce.
- Hibachi-Style Fried Rice – For a restaurant-inspired meal, try serving bourbon chicken over fried rice with veggies.
- Garlic Butter Noodles – Toss some egg noodles with butter and garlic for a quick and delicious pairing.
- Stir-Fried Vegetables – Broccoli, bell peppers, and snap peas add crunch and freshness to balance the dish.
Meal Prep & Leftover Ideas
Bourbon chicken is perfect for meal prep since the flavors develop as it sits. Store leftovers in an airtight container in the fridge for up to four days. Reheat in the microwave or on the stove with a splash of water to loosen the sauce.
If you want to switch things up, try using leftover bourbon chicken in:
- Lettuce wraps for a low-carb option.
- Rice bowls with avocado, cucumber, and sesame seeds.
- Asian-style tacos with a drizzle of sriracha mayo.
Why This Recipe Belongs in Your Instant Pot Collection
When it comes to quick and easy meals, instant pot recipes like this bourbon chicken are unbeatable. It captures the nostalgic taste of mall food court classics but is made with simple, wholesome ingredients.
So, the next time you’re craving that sweet and sticky bourbon chicken, skip the takeout and make it at home—your taste buds will thank you!
Instant Pot Mall Food Court Bourbon Chicken
Equipment
- Instant Pot (or any electric pressure cooker)
- Measuring cups and spoons
- Wooden spoon or spatula
- Small mixing bowl
Ingredients
- 2 tablespoons sesame oil
- 1 tablespoon salted butter
- 2 pounds boneless, skinless chicken thighs cut into bite-sized pieces
- ¼ cup bourbon
- 3 cloves garlic minced or pressed
- 1 tablespoon minced ginger
- ⅓ cup chicken broth
- ¼ cup low-sodium soy sauce
- ¼ cup light-brown sugar
- 2 tablespoons rice vinegar or apple cider vinegar
- 2 tablespoons cornstarch
- ¼ cup ketchup
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
Cornstarch Slurry (for thickening)
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Preheat the Instant Pot: Turn on Sauté mode and set it to "More" or "High." Add sesame oil and butter, allowing them to heat up.
- Sauté the Chicken: Once the butter melts, add the chicken and cook for 2 minutes, stirring occasionally, until the chicken is no longer raw but not fully cooked.
- Deglaze with Bourbon: Pour in the bourbon, add minced garlic and ginger, and stir. Let it simmer for about 1 minute to cook off the alcohol.
- Add Liquids & Pressure Cook: Pour in the chicken broth, soy sauce, brown sugar, and vinegar. Stir to combine, then close the Instant Pot lid and set the valve to "Sealing."Set to Pressure Cook (Manual) on HIGH for 4 minutes.After cooking, perform a Quick Release by carefully turning the valve to "Venting."
- Prepare the Cornstarch Slurry: While the chicken is cooking, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl. Set aside.
- Add Final Ingredients: Once the lid is removed, stir in ketchup, hoisin sauce, and honey until well combined.
- Thicken the Sauce: Switch the Instant Pot back to Sauté mode (High) and bring the sauce to a bubble. Stir in the cornstarch slurry and cook for about 1 minute, stirring occasionally, until the sauce thickens.
- Serve & Enjoy: Turn off the Instant Pot and let the sauce stand for a minute. Serve hot over Hibachi Fried Rice, White Rice, or Brown Rice.
Notes
- No Bourbon? Substitute with apple juice for a non-alcoholic version.
- Make it Spicier: Add ½ teaspoon crushed red pepper flakes or a dash of Sriracha.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or stovetop before serving.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.