No Bourbon, No Fuss—Just Bold Flavor in Every Bite
Sweet, savory, and just the right amount of spicy, this Instant Pot Honey Bourbon Chicken is a weeknight dinner favorite that delivers big flavor with minimal effort. Despite the name, there’s no bourbon in the mix—just a nod to Bourbon Street, where the dish first gained popularity. This version, a family favorite of Leah Hanson (sister of beekeeper and vet Lisa Tokach), makes the most of local honey and pantry staples to create a sticky, satisfying sauce that pairs perfectly with rice and steamed broccoli. It’s comfort food with a Kansas connection—easy to make, hard to resist.
Featured in Creating the Next Generation of Beekeeper, from the winter issue of 2019
Ingredients
- 2 pounds boneless/skinless chicken thighs, diced or whole
- 1/2 cup diced onion
- 2 teaspoons minced garlic
- 1/2 cup low sodium soy sauce
- 1/4 cup ketchup
- 1/8 teaspoon salt
- 1/8 to 1/4 teaspoon black pepper
- 1/4 to 1/2 teaspoon red pepper flakes
- 1 cup honey (Note: reduce by half for a less sweet sauce)
- 2 tablespoons cornstarch
- 1 tablespoon (approximately) of water
Directions
- Add chicken, onions, and garlic to Instant Pot.
- In a small bowl, mix the soy sauce and ketchup; add salt, black pepper, and red pepper flakes.
- Pour sauce over the chicken mixture and then add honey.
- Cooking: Once all ingredients are in the Instant Pot, lock the cover and seal the steam vent.
- Cook on high pressure for 15 minutes (if using frozen chicken, add another10 minutes).
- Naturally, release steam for 5 minutes and then quick release.
- Turn Instant Pot to sauté.
- Mix cornstarch with water; add to liquid in the pot and continue to cook for a couple of minutes until sauce thickens.
Preparation Time Approximately 30 minutes
Serves 4
More Recipes to Enjoy
