Instant Pot Honey Bourbon Chicken - Traditional - Lunch

Plan This Recipe Print

Instant Pot Honey Bourbon Chicken - Traditional - Lunch

Mindy
The Cook
4 Servings
12 Ingredients
0 Comments

Try this 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.

4 Servings
12 Ingredients
0 Comments

Ingredients

  • 1 ½ pounds Chicken, Thighs, Boneless/Skinless
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • ½ cups dice Onion
  • ½ cups Soy Sauce
  • 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

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Prog. Pressure Cooker

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?

  1. **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.**
  2. *** Though it doesn't 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.
  3. Lock lid into place and seal steam nozzle.
  4. Cook on high pressure for 15 minutes. If you are using frozen chicken, add an additional 10 minutes.
  5. Naturally release pressure for 5 minutes then quick release remaining pressure.
  6. Remove chicken and dice.
  7. Set Instant Pot setting to saute.
  8. In a bowl, combine cornstarch and water.
  9. Add cornstarch mixture and chicken to pot and continue to cook for 2-3 minutes until thickened.
  10. Let cool.
  11. Divide among the indicated number of freezer bags. Seal, label and freeze.

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave until heated through.

Make It Now Cooking Directions

Prog. Pressure Cooker

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **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.**
  2. *** Though it doesn't 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.
  3. Lock lid into place and seal steam nozzle.
  4. Cook on high pressure for 15 minutes. If you are using frozen chicken, add an additional 10 minutes.
  5. Naturally release pressure for 5 minutes then quick release remaining pressure.
  6. Remove chicken and dice.
  7. Set Instant Pot setting to saute.
  8. In a bowl, combine cornstarch and water.
  9. Add cornstarch mixture and chicken to pot and continue to cook for 2-3 minutes until thickened.

Leave a Reply

Your email address will not be published.