46-8 oz.Boneless, skinless chicken breasts, cubed or substitute chicken thighs
2-3clovesGarlic, minced
1tspGarlic powder
1tspGround ginger
1cupChicken broth
1/4cupApple juice
2tbspApple cider vinegar
1/4cupSoy sauce
2tbspBrown sugar
1/4cupHoney
1/4cupBourbon, or substitute water
1 1/2tbspCornstarch
Fresh cracked black pepper
Instructions
Combine all ingredients in the base of the instant pot. Secure the lid onto the pressure cooker. Turn on, select "Pressure Cook" setting, set to "high pressure" for 18-20 minutes, and start.
Once the timer has expired allow the pressure to release naturally. The chicken should be cooked through and the sauce thickened. If the sauce is too thick, thin with a little stock or water.
Serve over steamed rice and top with extra sauce. Leftover chicken will keep in an airtight container in the fridge for 3-4 days.
Notes
*Chicken should reach an internal temperature of 165 degrees F. before serving.