Bourbon Chicken
1/4 cup broth
2 tsp cornstarch
2 tbsp packed light brown sugar
1 tbsp ketchup
1 tbsp soy sauce
1 tsp. ground ginger
Kosher salt
Freshly ground black pepper
4 cloves garlic, minced
1 tbsp. vegetable oil
2 tbsp bourbon
1 tbsp. apple cider vinegar
8 oz chicken
Cooked rice or mashed potatoes and sliced scallions, for serving
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.
https://www.delish.com/cooking/recipe-ideas/a41576330/instant-pot-copycat-bourbon-chicken-recipe/