Try this Honey Bourbon Chicken recipe, or contribute your own.
- Carbohydrate 39.282526732636 g
- Cholesterol 0 mg
- Fat 5.85792516431556 g
- Fiber 5.18558706823484 g
- Protein 8.74879554001659 g
- Saturated Fat 0.475829154692203 g
- Serving Size 1 1 serving (552g)
- Sodium 188.400079539438 mg
- Sugar 34.0969396644011 g
- Trans Fat 0.393655328725213 g
- Calories 216 calories
Step-by-step
- Combine the Sauce ingredients in the Instant Pot.
- Nestle the chicken thighs in the sauce in one layer, turning once to coat.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 15 minutes.
- When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
- Remove chicken and dice.
- Meanwhile, mix water and cornstarch in a small bowl, then add it to the sauce and cook 2-3 minutes until thickened.
- Return chicken to pot and warm though. Serve over noodles or rice.
Pressure cookers transform tough cuts into tender meat within a fifteen-minute high-pressure window, but small kitchens demand efficient deployment of limited counter space and single-pot setups. Standard Instant Pot models require careful clearance from overhead cabinets during the five-minute natural pressure release to prevent moisture damage from steam venting. When adapting this dish for different dietary needs, boneless skinless chicken thighs can be replaced with firm tofu blocks pressed for twenty minutes at a 1:1 volume ratio, though plant-based proteins require a reduced cook time of eight minutes to prevent structural breakdown.
Chemical reactions between honey's high fructose content and the umami-rich amino acids in soy sauce drive the distinct browning and caramelization observed during the final thickening stage. Combining cornstarch with water creates a slurry that must be whisked vigorously before hitting the simmering liquid to prevent gelatinous lumps from forming in the restricted base of a six-quart pot. Simmering this mixture for two to three minutes activates the starch granules fully, gelatinizing the liquid until it coats the back of a spoon with a glossy sheen.
