Instant Pot Honey Bourbon Chicken Noodle Bowls–tender bites of chicken thighs are cooked in a honey-soy-garlic sauce and then served over ramen-style noodles with stir fried vegetables. This chicken is just as good as what you’d order in a restaurant.
Get the SLOW COOKER version of the recipe here
Instant Pot Honey Bourbon Chicken Noodle Bowls
Ok so I just have to say that this chicken was spot on. We only wished that we would have made more! I’ve seen recipes around for honey bourbon chicken and I always assumed that they would have bourbon in them. Nope! The name Bourbon Chicken comes from Bourbon Street in New Orleans, which it’s named after. This is good because I don’t use alcohol in my recipes.
I love the bourbon chicken that you can order at the food court in the mall, although it has been many years since I’ve eaten at the food court in the mall! Do malls even exist anymore???
I chose to serve my chicken over ramen-style noodles and stir fry vegetables. You can serve this chicken over rice instead, if you prefer. I loved the pop of color that the vegetables gave the dish and the texture of the crunchy snap peas with the soft noodles and tender bites of chicken. You can grab a bag of frozen stir fry vegetables to make it easy on yourself or you can grab whatever veggies you have in your fridge and use them. I grabbed spinach, a red pepper, snap peas and carrots. It didn’t take me long to cut the vegetables and I just stir fried them on the stove in a few minutes while the chicken was cooking in the Instant Pot. I suppose you could stir the vegetables into the Instant Pot after the chicken has finished cooking but I didn’t try that method so I can’t say for sure how that would turn out.
All in all this was a delicious balanced meal that we all loved at my house. I think you’ll really like these Instant Pot honey bourbon chicken noodle bowls! Try it for dinner this week!
More Instant Pot recipes you’ll love
Instant Pot Teriyaki Chicken Wings from Pressure Cooking Today
Instant Pot General Tso’s Pork Stir Fry from What’s Cookin’ Chicago
What Pressure Cooker Did You Use?
To make Instant Pot Honey Bourbon Chicken Noodle Bowls I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.Print
Tender bites of chicken thighs are cooked in a honey-soy-garlic sauce and then served over ramen-style noodles with stir fried vegetables. This chicken is just as good as what you’d order in a restaurant. The name Bourbon Chicken comes from Bourbon Street in New Orleans, which it’s named after.
For the chicken:
- 1 Tbsp vegetable oil
- 1 yellow onion, diced
- 3 lbs boneless, skinless chicken thighs, trimmed of excess fat and cut into bite size pieces (I cut mine up when they were partially frozen, it’s easier that way)
- 1/4 cup honey
- 1/2 cup low sodium soy sauce
- 1/4 cup ketchup
- 2 garlic cloves
- 1/2 tsp crushed red pepper
- Cornstarch, optional
For the vegetables:
- 1 bag of frozen stir fry vegetables OR a variety of vegetables such as carrots, red peppers, snap peas, spinach, cut and prepared for a stir fry
- 2 tsp vegetable oil
For the noodles
- 2 packages of ramen noodles (bouillon flavoring discarded)
- Turn your Instant Pot to the saute function. When the display says HOT add in the vegetable oil and then the onion. Saute the onion for about 4-5 minutes. Turn off the saute function.
- Add in the chicken, honey, soy sauce, ketchup, garlic cloves and crushed red pepper. Stir, until the sauce is combined and the chicken is coated with the sauce.
- Cover the Instant Pot and secure the lid. Make sure valve is set to “sealing.” Set the manual/pressure cook button to 5 minutes.
- Let the pressure release naturally for 10 minutes and then remove the lid. Stir.
- If you want to thicken the sauce you can with a cornstarch slurry. Turn the Instant Pot to the saute function. In a small bowl combine 2 Tbsp of cornstarch with 3 Tbsp of water and stir until smooth. Stir the mixture into the pot. When it thickens turn the Instant Pot to the Keep Warm setting.
- Stir fry your vegetables on the stove in vegetable oil. I like to heat my oil up first and then add in the carrots. Stir fry for 2 minutes. Then add in remaining vegetables, besides spinach. Stir fry for another 2 minutes. Finally add in spinach and stir fry just until wilted. Set the vegetables aside.
- Boil the ramen noodles according to package directions (except don’t add in the bouillon flavoring package). Drain the noodles.
- Construct your noodle bowls. Noodles, vegetables, chicken and sauce. If you want you can sprinkle a few sesame seeds on top. Enjoy!
I used my 6 quart Instant Pot Duo 60 7 in 1*.
To get the authentic taste of chicken that you’d order at a restaurant you’ll want to use the chicken thighs. But I know many of you don’t cook with chicken thighs or can’t readily find them at the store (I like to buy mine in a big bag at Costco). If you want you can use chicken breasts. Follow the directions above but only cook for 4 minutes instead of 5.
- Category: Chicken
- Method: Instant Pot
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