Ingredients:
2 lb. boneless, skinless chicken thighs
1/2 c. apple juice
1/2 c. chicken broth
1/4 c. soy sauce
1/4 c. ketchup
1/2 c. light brown sugar
2 Tbsp. honey
1/2 tsp. crushed red pepper flakes (optional)
4 cloves garlic, crushed
1/2 tsp. ginger
3 Tbsp. cornstarch
3 Tbsp. water
3 green onions, sliced (optional)
Instructions:
1. In the bottom of your instant pot, add the ingredients for the sauce: apple juice, broth, soy sauce, brown sugar, ketchup, honey, crushed red pepper flakes, garlic, and ginger. Use a whisk to mix thoroughly. Place chicken into the instant pot, making sure it's coated in the sauce mixture.
2. Cook on high for 12 minutes (or 18 minutes if using frozen chicken).
3. While that's cooking, mix your cornstarch and cold water in a small bowl/cup until combined. Set aside.
4. Once chicken is done cooking, allow it to naturally release for 5 minutes, and then do a quick release. Remove chicken and dice into bite-sized pieces.
5. Turn pressure cooker to sauté and slowly add in the cornstarch mixture. Using your whisk, mix continuously until thickened (about 2 minutes). Turn pressure cooker off and return chicken to the sauce. Top with green onions (optional) and enjoy!
Serve over/with rice or mashed potatoes.
*Want a rich bourbon sauce? Swap out the chicken broth for your favorite bourbon.