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Instant Pot Honey Bourbon Chicken
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: https://onceamonthmeals.com/recipes/instant-pot-honey-bourbon-chicken-traditional-version/
| Ingredients | |
| 1 ½ pounds | Chicken, Thighs, Boneless/Skinless |
| 1/8 teaspoons | salt |
| 1/8 teaspoons | black pepper |
| ½ cups | dice Onion |
| ½ cups | soy sauce |
| ¼ cups | Ketchup |
| 2 tablespoons | Olive Oil |
| 2 teaspoons | mince Garlic, Cloves |
| ¼ tablespoons | Red Pepper Flakes |
| 1 cup | Honey |
| Serving Day ingredients— for the day you serve and eat it.: | |
| 2 tablespoons | cornstarch |
| 1 tablespoon | Water |
| Prepared Rice | |
| Freezer Containers 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.** 1. Place all ingredients except for arrowroot and water into inner pot. 2. Lock cover into place and seal steam nozzle. 3. Cook on the chicken setting or manually set for 15 minutes. If you are using frozen chicken, add an additional 10 minutes. 4. Natural release pressure for 5 minutes. 5. Remove chicken and dice. 6. Change setting to saute. 7. In a bowl, combine cornstarch and water. 8. Add this mixture and chicken to pot and continue to cook for 2-3 minutes until thickened. Serve with rice. Freeze For Later COOKING 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). Combine all ingredients except for cornstarch and water and divide among indicated number of round, freezable containers. Label and freeze. 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. **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.** 1. Place frozen contents into inner pot. 2. Lock cover into place and seal steam nozzle. 3. Cook on the poultry setting (15 minutes) and add an additional 10 minutes or manually set for 25 minutes. 4. Natural release pressure for 5 minutes. 5. Remove chicken and dice. 6. Change setting to saute. 7. In a bowl, combine cornstarch and water. 8. Add this mixture and chicken to pot and continue to cook (on saute) for 2-3 minutes until thickened. Serve with rice. Nutritional Information 1 serving = 6 ounces 646 Calories | |
| 13g | Fat |
| 1g | Sat Fat |
| 138mg | Cholesterol |
| 832mg | Sodium |
| 392mg | Potassium |
| 82g | Carbs |
| 1g | Fiber |
| 77g | Sugar |
| 37g | Protein |
16 WW+ Points
26 WW SmartPoints
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