Food Court Bourbon Chicken Pressure Cooker Recipe
Sticky, sweet, and savory bourbon chicken made in the pressure cooker—fast, juicy, and packed with food court flavor vibes.
Equipment
- 1 Pressure cooker
Ingredients
Ingredients
- 6 Boneless skinless chicken thighs cut into 1-inch pieces
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- ½ teaspoon Kosher salt
- 2 tablespoons Vegetable oil
- 1 tablespoon Unsalted butter
- 1 teaspoon Garlic minced
- ½ cup Soy sauce
- ½ cup Hoisin sauce
- ½ cup Light brown sugar packed
- ¼ cup Bourbon
- ¼ teaspoon Ground ginger
- ⅛ teaspoon Crushed red pepper
- Green onions chopped, for garnish
Instructions
Instructions
- In a large bowl, combine chicken, garlic powder, onion powder, and salt. Toss to coat evenly. Set aside.
- Heat vegetable oil in the pressure cooker using sauté function. Brown the chicken pieces in batches for 5-7 minutes until golden.
- Remove browned chicken and set aside.
- Add butter and garlic to pot, sauté about 1 minute until fragrant.
- Add soy sauce, hoisin, and brown sugar. Simmer 3-4 minutes stirring often.
- Return chicken to sauce and stir to coat evenly.
- Seal pressure cooker. Cook on high pressure for 10 minutes. Let naturally release for 10 minutes, then stir and serve.
Notes
Add chopped green onions just before serving for color and crunch. Serve over rice or noodles for a complete meal.