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Instant Pot Honey Bourbon Chicken Noodle Bowls

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4.9 from 9 reviews

  • Prep Time: 20 minutes
  • Cook Time: 5 minutes plus 10 minute NPR
  • Total Time: 0 hours
  • Yield: 6 servings 1x


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)


  1. 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.
  2. 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.
  3. Cover the Instant Pot and secure the lid. Make sure valve is set to “sealing.” Set the manual/pressure cook button to 5 minutes.
  4. Let the pressure release naturally for 10 minutes and then remove the lid. Stir.
  5. 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.
  6. 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.
  7. Boil the ramen noodles according to package directions (except don’t add in the bouillon flavoring package). Drain the noodles.
  8. 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