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Description
This Instant Pot copycat bourbon chicken is not only an easy weeknight dinner, but will throw you back to the famous dish of the '90s food courts.
Ingredients
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1/2c. low-sodium chicken broth 2Tbsp. cornstarch 1/2c. packed light brown sugar 1/4c. ketchup 1/4c. low-sodium soy sauce 1tsp. ground ginger Kosher salt Freshly ground black pepper 4cloves garlic, minced 1Tbsp. vegetable oil 1/3c. bourbon 2Tbsp. apple cider vinegar 3lb. skinless, boneless chicken thighs, cut into bite-sized pieces Cooked rice or mashed potatoes and sliced scallions, for serving
Directions
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. 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. 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. Set Pot to “Sauté” and bring mixture to a boil. Cook, stirring occasionally, until thickened to a gravy consistency, 8 to 10 minutes. Divide rice among plates. Spoon chicken mixture over. Top with scallions.
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