Step 1:

In a large measuring cup or medium mixing bowl, thoroughly blend the chicken broth with cornstarch until smooth. Incorporate the brown sugar, soy sauce, ketchup, ground ginger, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper, whisking until fully combined.

Step 2:

Set the Instant Pot to the “Sauté” function. Heat the vegetable oil, then add the minced garlic, stirring constantly until the garlic becomes fragrant and turns a light golden color, approximately 2 minutes. Pour in the bourbon and apple cider vinegar, allowing the mixture to come to a boil. Let it cook for about 2 minutes, or until the liquid has reduced by half. Add the chicken and the prepared broth mixture, stirring well to coat.

Step 3:

Secure the Instant Pot lid and select “Pressure Cook” on High for 4 minutes. Follow the manufacturer’s instructions for a slow pressure release, ensuring the pressure has fully dissipated before opening the lid.

Step 4:

Switch the Instant Pot back to the “Sauté” setting, bringing the mixture to a boil. Cook while stirring occasionally until the sauce thickens to a rich, gravy-like consistency, about 8 to 10 minutes.

Step 5:

Serve by dividing the cooked rice or mashed potatoes among plates. Spoon the bourbon chicken mixture over the top and finish with a sprinkle of sliced scallions. Enjoy the comforting flavors of this revamped food court classic.