Instant Pot Honey Bourbon Chicken – Traditional Version

• Gluten free

• Meat

  • 1 1/2 lbs Chicken thighs, skinless boneless

• Produce

  • 2 tsp Mince garlic, cloves
  • 1/2 cups Onion

• Condiments

  • 1 cup Honey
  • 1/4 cups Ketchup
  • 1/2 cups Soy sauce

• Baking & Spices

  • 1/8 tsp Black pepper
  • 2 tbsp Cornstarch
  • 1/4 tbsp Red pepper flakes
  • 1/8 tsp Salt

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Liquids

  • 1 tbsp Water

Found on onceamonthmeals.com

Description

Ingredients

• 1 ½ pounds Chicken, Thighs, Boneless/Skinless
• ⅛ teaspoons Salt
• ⅛ teaspoons Black Pepper
• ½ cups dice Onion
• 1 cup Honey
• ½ cups Soy Sauce
• ¼ cups Ketchup
• 2 tablespoons Vegetable Oil
• 2 teaspoons mince Garlic, Cloves
• ¼ tablespoons Red Pepper Flakes
• 2 tablespoons Cornstarch
• 1 tablespoon Water

Directions

• **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
• *** Though it doesnt seem likely that this recipe will work for liquid issues--we assure you this recipe has been tested multiple times in the Instant Pot with great success.** Place all ingredients except for cornstarch and water into inner pot.
• Lock cover into place and seal steam nozzle.
• Cook on the chicken setting or manually set for 15 minutes. If you are using frozen chicken, add an additional 10 minutes.
• Naturally release pressure for 5 minutes then quick release remaining pressure.
• Remove chicken and dice.
• Set Instant Pot setting to saute.
• In a bowl, combine cornstarch and water.
• Add cornstarch mixture and chicken to pot and continue to cook for 2-3 minutes until thickened.

Nutrition