Instant Pot Bourbon Chicken

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2 lbs boneless, skinless chicken thighs cut into bite-size pieces, lightly seasoned with a few sprinkles of seasoned salt or salt & pepper
1 tbsp	vegetable oil
1 tbsp	sesame oil
1 tbsp	salted butter
1 tbsp	crushed or minced garlic
1 tbsp	squeeze or minced ginger
1/4 cup	bourbon, (you can apple juice if you don’t want to use bourbon)
1/3 cup	chicken broth
2 tbsp	rice vinegar
	apple cider vinegar, alternative
1/4 cup	low sodium soy sauce
1/4 cup	light brown sugar
1/4 cup	ketchup
2 tbsp	hoisin sauce
2 tbsp	honey
2 tbsp	a cornstarch slurry, (2 tbsp of cornstarch + 2 tbsp of water)

1 tsp of Gravy Master or Kitchen Bouquet (optional, for color) Add the oil and butter to the pot and hit “Sauté” and adjust so it’s on the “More” or “High” setting and allow it to heat up for a few minutes
Once the oil’s heated and the butter’s melted, add the seasoned chicken and sauté for 2 minutes until pinkish-white in color (it should NOT be fully cooked in this stage)
Next, add in the bourbon, garlic and ginger and stir. Allow it to simmer for another minute so some of the alcohol burns off
Lastly, add in the broth, apple cider vinegar, soy sauce and light brown sugar. Stir well, secure the lid, hit “Keep Warm/Cancel” and then hit “Pressure Cook” or “Manual” and cook for 4 minutes at high pressure. Quick release when done
When the lid comes off, stir in the ketchup, hoisin sauce and honey until well combined
Finally, hit “Keep Warm/Cancel” and then hit “Sauté” and adjust so it’s on the “More” or “High” setting. Once it begins to bubble, stir in the cornstarch slurry, allow to bubble for 1 minute while stirring and then turn the pot off and the sauce will have thickened up perfectly. Stir in the Gravy Master or Kitchen Bouquet (if using) and then place in a serving bowl (toothpicks optional if giving out as samples ?).
Enjoy! Goes GREAT over my Hibachi Fried Rice, Jasmine (White) Rice or Brown Rice!

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