Instant Pot Honey Burbon Chicken

From the kitchen of:  Christa sent this to me (Gramps) so I'm adding it.

INGREDIENTS:1 

• 1 ½ pounds Chicken, Thighs, Boneless/Skinless

• ⅛ teaspoons Salt

• ⅛ teaspoons Black Pepper

• ½ cups dice Onion

• 1 cup Honey

• ½ cups Soy Sauce

• ¼ cups Ketchup

• 2 tablespoons Vegetable Oil

• 2 teaspoons mince Garlic, Cloves

• ¼ tablespoons Red Pepper Flakes

• Serving Day Ingredients:  If freezing, these ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

• 2 tablespoons Cornstarch

• 1 tablespoon Water

INSTRUCTIONS:

• **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 it.

• 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 thickened.