Instant Pot Bourbon Chicken

Instant Pot Bourbon Chicken with chicken thighs, brown sugar, bourbon, garlic, and soy sauce—sweet, tangy, and irresistibly sticky.

this Recipe

So, full disclosure—I first made this after an insanely fun weekend at a blues festival in Nashville. I was still in a post-festival haze, standing in my kitchen, traffic noise in my ears, and craving that smoky-sweet vibe I got from festival food trucks. But I also didn’t feel like cooking. Ever been there? It was one of those nights: “Do I have to put on real pants?” kind of nights.

A flash of inspiration—okay, desperation—hit me. I had chicken, bourbon, some brown sugar, the usual pantry stuff, and an Instant Pot. I threw it all together, mostly hoping for edible results. Guys… it was magical. That sauce was sticky bliss, and the meat? Fall-apart tender. My dog even crawled under the table because she smelled the bourbon (yes, even dog noses are classy yak in Nashville, apparently).

So now? When my brain is fried or my jeans are optional, this Instant Pot Bourbon Chicken is my go-to comfort meal. Plus, it makes my dog—and my heart—happy.

Why You’ll Love This Instant Pot Bourbon Chicken Recipe?

Look, I get it—weeknight dinners are exhausting. You want flavor, but not drama. This dish nails that. It tastes like takeout—but better—because you made it. The sauce is sweet, sticky, with that bourbon warmth that whispers “adult dinner.” And it’s all done in under an hour with minimal hands-on time.

It’s cozy-food perfection and fridge-friendly. You cook once and eat well for days. And hey, it even impressed my in-laws. I mean, the same people who judge lettuce leftovers.

Ingredient Notes:

Here’s what I throw in—and why:

• Chicken thighs: Juicy, forgiving, no crying over dryness. Use whatever you’ve got, but thighs are magic here.

• Bourbon: A little splash. Not for a hangover, but for flavor. You don’t need a fancy bottle—I grabbed mine from the “cool” discount shelf.

• Brown sugar & soy sauce: Sweet and salty, the ultimate power couple.

• Garlic & ginger: Classic aromatics. If you forget the ginger, don’t panic, just say you were going for “garlicky.”

• Broth + cornstarch: To get that sauce thick and luxurious.

• Apple cider vinegar: For balance—a must if you don’t want dessert on your plate.

• Rice or mashed potatoes: Optional? Nah. Mandatory.

How To Make Instant Pot Bourbon Chicken?

Step 1: Whisk your sauce.
Mix broth and cornstarch until there’s no lumps—seriously, nobody wants teeth full of cornstarch. Add brown sugar, ketchup, soy sauce, ginger, salt, and pepper. Stir it until it looks like your favorite takeout glaze.

Step 2: Sauté game strong.
Heat oil in the Instant Pot on Sauté. Toss in garlic until it’s fragrant (about 1 minute). Pour in bourbon and vinegar—it’ll sizzle and make your kitchen smell Chef-level. Let it bubble for a bit, then pour in your sauce and chicken.

Step 3: Seal and wait.
Lock the lid, set to High Pressure for 4 minutes. That’s it. Go do your thing—maybe scroll TikTok or write that text you’ve been avoiding.

Step 4: Thicken the sauce.
After the natural pressure release, switch back to Sauté. Let it bubble and thicken for 8–10 minutes. Stir sometimes. I sometimes forget and come back to a slightly thicker version, which is, admittedly, also good.

Step 5: Plate up and enjoy.
Serve over rice or mashed potatoes. Sprinkle scallions, or don’t. Eat it with chopsticks if you’re feeling fancy. Just don’t forget a napkin.

Storage Options:

You’re going to want leftovers. Put cooled chicken in an airtight container, fridge for up to 4 days. Reheat in the microwave or on the stove (low heat). It’s also freezer-friendly for up to 2 months—just thaw in the fridge overnight.

Variations and Substitutions:

Because sometimes you’re resourceful—or craving tacos:

• No bourbon? Use apple juice + 1 tsp vanilla. Weird? Maybe. Tasty? Definitely.

• Spicy twist: Add chili flakes or sriracha. Up to you.

• Veggie bonus: Toss in broccoli or bell peppers at the end.

• Pork version: Pork tenderloin chunks make a fine substitute.

• Healthy swap: Swap sugar for honey or maple syrup (adds vibe).

What to Serve with Instant Pot Bourbon Chicken?

What pairs well with sticky, sweet, bourbon-glazed chicken? These:

• Steamed rice – absorbs the sauce like a champ.

• Mashed potatoes – retro comfort.

• Stir-fried veggies – broccoli, holiday brussels, whatever’s in your basket.

• Naan or crusty bread – official sauce mop-up tool.

Frequently Asked Questions:

Is it boozy?
Nope. The bourbon cooks off. Your dish gets the flavor—no hangover.

Can I make it ahead?
Yes! It’s actually better after a day or two. Like fine wine, but quicker.

Can I double it?
Absolutely. Just watch the Instant Pot’s max fill line—you don’t want a soup explosion.

So, that’s my Instant Pot Bourbon Chicken. It’s quick, comforting, a little edgy, and totally doable on pants-free nights (been there). If you make it, I’d love to hear how it turned out. Or what wacky side you served it with (sweet potato fries? kimchi?). Let’s swap notes—I’m all ears.

Keep the Flavor Coming – Try These:

Chocolate Chip Cookie Bars

Copycat Chicken Salad Chick’s Grape Salad

Grilled Teriyaki Chicken Skewers

Instant Pot Bourbon Chicken

Prep Time 10 minutes mins

Total Time 40 minutes mins

Instant Pot Bourbon Chicken features tender chicken thighs simmered in a sweet and savory bourbon-infused sauce with garlic, soy, brown sugar, and vinegar—easy, flavorful, and perfect over rice or potatoes.

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6 Servings

Ingredients

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• 1/2 cup low-sodium chicken broth
• 2 tablespoons cornstarch
• 1/2 cup packed light brown sugar
• 1/4 cup ketchup
• 1/4 cup low-sodium soy sauce
• 1 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 cloves garlic minced
• 1 tablespoon vegetable oil
• 1/3 cup bourbon
• 2 tablespoons apple cider vinegar
• 3 pounds boneless skinless chicken thighs, cut into bite-sized pieces
• Cooked rice or mashed potatoes for serving
• Sliced scallions for garnish

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Instructions

 

Prepare the Sauce Base:

1. In a medium mixing bowl or measuring cup, combine the chicken broth and cornstarch, whisking until smooth. Add brown sugar, ketchup, soy sauce, ground ginger, salt, and pepper. Whisk until the mixture is fully incorporated and set aside.

Sauté Aromatics:

1. Set the Instant Pot to the Sauté function. Add the vegetable oil and minced garlic. Cook while stirring continuously for approximately 2 minutes, or until the garlic is fragrant and lightly golden.

Deglaze with Bourbon:

1. Pour the bourbon and apple cider vinegar into the pot. Bring to a boil, allowing the liquid to reduce by half—this typically takes about 2 minutes. Stir occasionally to deglaze the bottom of the pot and release any flavorful bits.

Combine Ingredients:

1. Add the bite-sized chicken thighs to the pot, followed by the prepared sauce mixture. Stir gently to ensure the chicken is coated evenly.

Pressure Cook:

1. Secure the Instant Pot lid and set to Pressure Cook on High for 4 minutes. Allow for a natural release as per the manufacturer’s instructions. Once complete, carefully remove the lid.

Thicken the Sauce:

1. Activate the Sauté function once again. Simmer the mixture for 8 to 10 minutes, stirring occasionally, until the sauce reaches a thick, glossy, gravy-like consistency.

Serve:

1. Distribute cooked rice or mashed potatoes onto plates. Spoon the bourbon chicken over the base and garnish with freshly sliced scallions.

Notes

To make this recipe gluten-free, be sure to use a certified gluten-free soy sauce (such as tamari or coconut aminos) and gluten-free ketchup. Also, double-check that your chicken broth and bourbon are gluten-free, as some brands may contain additives that are not suitable for gluten-sensitive individuals.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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