Cooking Thursday

I have another Instantpot recipe for you today.  This is one that can be made ahead and put in the freezer, then popped into the Instantpot and made in a hurry.
This was good, but a little spicy, so if you don't like things hot, you may want to skip the red pepper flakes.  I also plan to add green peppers next time.

Honey Bourbon Chicken
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

2 tablespoons Cornstarch
1 tablespoon Water
Cooked rice

Combine all ingredients except for cornstarch and water and place into round, freezable containers. Label and freeze.
On Cooking Day:
Place frozen contents into inner pot.
Lock cover into place and seal steam nozzle.
Cook on high pressure for 25 minutes.
Naturally release pressure for 10 minutes then quick release remaining pressure.
Remove chicken and dice.
Set Instant Pot setting to saute.
In a bowl, combine cornstarch and water.
Add cornstarch mixture and chicken to pot and continue to cook (on saute) for 2-3 minutes until thickened.
Serve over rice