Step 1

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

Step 2

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)

Step 3

Next, add in the bourbon, garlic and ginger and stir. Allow it to simmer for another minute so some of the alcohol burns off

Step 4

Lastly, add in the broth, 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

Step 5

When the lid comes off, stir in the ketchup, hoisin sauce and honey until well combined

Step 6

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).

Step 7

Enjoy! Goes GREAT over my Hibachi Fried Rice, Jasmine (White) Rice or Brown Rice!