HONEY BOURBON CHICKEN – TRADITIONAL VERSION

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

Make It NowCOOKING DIRECTIONS

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 cover into place and seal steam nozzle.
4. Cook on the chicken setting or manually set 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.

Freeze For Later

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. Combine all ingredients except for cornstarch and water and divide among indicated number of round, freezable containers. Label and freeze.

Make From FrozenSERVING DAY DIRECTIONS

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

1. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
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 frozen contents into inner pot.
3. Lock cover into place and seal steam nozzle.
4. Cook on the poultry setting (15 minutes) and add an additional 10 minutes or manually set for 25 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 (on saute) for 2-3 minutes until thickened.