Instant Pot Honey Bourbon Chicken - Gluten Free Dairy Free - Dump and Go Dinner
Instant Pot Honey Bourbon Chicken - Gluten Free Dairy Free - Dump and Go Dinner
Try this gluten free dairy free Instant Pot version of our simple Honey Bourbon Chicken for a quick and easy family dinner. These seductively saucy morsels of juicy chicken are perfectly complimented by a simple side of rice or broccoli and sure to become a fast favorite.
Ingredients
- 1 ½ pounds Chicken, Thighs, Boneless/Skinless
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
- ½ cups dice Onion
- ½ cups Soy Sauce, Gluten Free
- ¼ cups Ketchup
- 2 tablespoons Vegetable Oil
- 2 teaspoons mince Garlic, Cloves
- ¼ tablespoons Red Pepper Flakes
- 1 cup Honey
- 2 tablespoons Cornstarch
- 1 tablespoon Water
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine all ingredients except for cornstarch and water and divide among indicated number of round, freezable containers. Label and freeze.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **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.**
- Place all ingredients except for cornstarch and water into inner pot.
- Lock cover into place and seal steam nozzle.
- Cook on high pressure 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.
- Change 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 Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 6 ounces chicken and 1/3 cup sauce Amount Per Serving
- Calories
- 572
- Total Fat
- 13g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 136mg
- Sodium
- 1921mg
- Total Carbohydrates
- 80g
- Fiber
- 1g
- Sugar
- 69g
- Protein
- 39g
- WW Freestyle
- 22
42 Comments
Join the discussionIf you double the recipe do you double the time?? Is the meal very sweet?? One cup of honey seems a lot. Can you use less and if you do would you have to add more liquid??
Lucie, you may have to cook a little bit longer for a double batch, but you definitely don’t need to double the time. I would start with an extra 5-10 minutes based on the thickness of your chicken. It is better to undercook and then add more time than over cook.
As far as the honey, yes I have made this with less honey as I don’t like it to be super sweet. I think I added just a little bit of water to make sure there was enough liquid, but it really should be fine without.
Is there actually… no bourbon in this recipe?
That is correct it’s a Bourbon St. inspired recipe! You’re welcome to add some though we recommend 1/4 – 1/2 cup! Enjoy!
So, the oil is just mixed with everything else? I thought it might be used to saute the chicken pieces?
You are correct. The oil is mixed with everything else. When cooking from fresh you don’t need to saute the chicken first and this recipe does not require that you saute first when cooking from frozen (although you wouldn’t need the oil for that anyway). Hope this helps! Happy cooking!!
Can you use chicken breast?
Most certainly Beth! The same time and instructions still apply! We hope that helps!
I have a question. I’m not sure I understand this: “2 teaspoons mince Garlic, Cloves”
Did you mean 2 Teaspoons Minced Garlic?
Or 2 Teaspoons Minced Garlic and Minced Cloves?
2 Tsp minced garlic.
If you are going to freeze it, do you freeze the ingredients (except cornstarch and water) uncooked/raw?
That is correct.
I’ve never ever seen a 1/4 tablespoon measuring spoon. Could we just use 1 teaspoon maybe?
Certainly. A teaspoon is 1/3 a tablespoon, so a scant teaspoon would be roughly equivalent to 1/4 tablespoon. (And you’re always welcome to use more or less seasoning to suit your tastes!)
My pot says I must use at least 1 cup liquid to cook with pressure. Does the honey count as part of that liquid?
If adding bourbon, when in the recipe should I do this?
Hi Zvia — this recipe doesn’t actually call for Bourbon, you get the flavor from the other ingredients. I personally have added Bourbon to it though just for personal preference, and I just mix it in with the other sauce ingredients when I do it and it turns out perfectly! Happy Cooking ~ OAMM
I bought bone in thighs by accident. What do you suggest about cooking time? Add 5/10 more or leave the same??? Looking forward to making this tonight!
Hi Sarabara,
No problem, you may just want to add a couple minutes and check it and then add more time if needed. Here’s a great post on making adaptions in the Instant Pot which also includes cook times
https://onceamonthmeals.com/blog/series/instant-pot/instant-pot-tips-tricks-201/
Happy Cooking! ~ OAMM
Is there something else I could use instead of cornstarch. That’s the only thing my husband can’t have.
Flour or arrowroot powder would both work in place of corn starch.
We use potato starch or tapioca starch in place of cornstarch.
Making this today. Do you just put everything the pot? There isn’t really insfructikns before you closenit up and start cooking it…
Yes Beth. Simply follow the “Make It Now” Instructions where it says “Place all ingredients except for cornstarch and water into inner pot.” Does that help?
We are soy free. What could I sub for the soy sauce? Thanks!
Coconut aminos is an excellent substitute for soy sauce!
After I freeze the portion it never seems to freeze solid? The meat always does but some of the liquid seems to collect near the bottom and then just becomes really thick? Is this normal?
Perfectly normal, Carla! Many sauces and sauce-like additions do not fully freeze.
ok so there is no mention of bourbon although its in the name !! How much ???
This is “Bourbon Street” style chicken but if you want, you can add a Tablespoon or more and it will work great too!
Is there a conversion for cook time from frozen in a slow cooker?
We recommend not using the Slow Cooker for frozen chicken/meat. The reason for that is that it stays in the danger zone of 40 to 140 degrees for too long. However- we do have a slow cooker version for this recipe. 🙂 You can find that here: https://onceamonthmeals.com/recipes/slow-cooker-gluten-free-dairy-free-honey-bourbon-chicken-dump-and-go-dinner/
Happy cooking!
I don’t have access to the cooking instructions anymore – it says it’s LOCKED and that you aren’t accepting new members.
I’ve been cooking this recipe since you published it and now have NO idea how long to cook it for…
Due to our Membership Model at Once A Month Meals, many of our recipes are intended for members only. I’m very sorry that this freezer recipe you hoped to make is not publicly available to you. But, this is a great opportunity to join our email waitlist, if you haven’t already, for being able to enjoy it in the future! We plan to reopen to the public August 1st, so be sure to check back then!
I froze a Costco chicken cut up legs. How do I cook this frozen with rice?
Hi Tina, if you are using bone-in frozen chicken, you’ll definitely want to add time to your Instant Pot for this recipe, using your manual for the type of chicken. Also Tina, to cook with rice, you’ll want to use a Pot in Pot method to keep the dishes separate or just cook the rice separately all together. Typically, I will cook my rice first in the Instant Pot, then cook the chicken second. Hope this helps.
I really try not to use plastic containers for various reasons. I do have the Foodsaver storage bags that I use for freezing. Is that okay?
Yes! Foodsaver bags are definitely okay! We have a lot of members who use glass or other alternatives as well.
This was AMAZING! I had to make a few adjustments to make it SIBO friendly (mostly), but absolutely loved the flavor. Used Green Onion tops instead of onions, Coconut Aminos instead of Soy Sauce, and Garlic Infused Olive Oil in place of the vegetable oil and garlic cloves. I also cut back on the honey. I did, however, go ahead and add 1/4 C Jim Beam Bourbon Whiskey. 🙂 Oooooh boy! Was that good! Making it again for Super Bowl Sunday.
That sounds amazing, Julie! Thanks for sharing your substitutions with us!!
This recipe is delicious and it’s a keeper. I reduced the honey to 3/4 cup but will try with 1 cup later, it wasn’t as sweet as I thought it might be. My question, after the 5 minutes of natural release, it wasn’t just steam escaping during the quick release, it was the liquid the meat was cooking in. Quite a mess until I could put a damp washcloth over it. I’ve never had that happen with other meals and I didn’t add any extra liquid, followed the recipe to a T.
Hi Christine, next time allow it to natural release a bit longer to avoid the spitting if it begins while you hit release. You can simply stop it and just allow it some extra time if you don’t want it to spit out.