HONEY BOURBON CHICKEN

By duckieq

Ingredients

• 1 1/2 pounds Chicken, Thighs, Boneless/Skinless
• 1/8 teaspoons Salt
• 1/8 teaspoons Black Pepper
• 1/2 cups dice Onion
• 1/2 cups Soy Sauce
• 1/4 cups Ketchup
• 2 tablespoons Vegetable Oil
• 2 teaspoons mince Garlic, Cloves
• 1/4 tablespoons Red Pepper Flakes
• 1 cup Honey

Preparation

Step 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.**
*** 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.
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 thick