Prep your chicken and pat dry, set to the side.
Add your apple juice, Bourbon, soy sauce, brown sugar, ketchup, honey,
crushed red pepper flakes, fresh garlic, and ginger to your Instant Pot.
Mix to combine.
Place your chicken into the instant pot, toss to coat in the bourbon mixture.
Add the vegetables to the Instant Pot on top of the chicken.
Secure the lid to your pressure cooker, and turn the release valve on top to sealing.
Set the Instant Pot on manual.
Set the timer for 12 minutes.
In a small bowl mix your cornstarch and cold water.
Once the chicken is done cooking, allow it to naturally release for 5 minutes.
Then do a quick release.
Remove the chicken and vegetables and set to the side.
Eave remaining sauce in the Instant Pot.
Turn your Instant Pot to saute and slowly add in the cornstarch mixture.
Using your whisk, mix until thickened.
Return chicken and vegetables to the sauce.
Turn the instant pot off.
Top with sesame seeds and enjoy!