Servings: 4

• 2 Large Chicken, Breasts, Boneless/Skinless  thawed and diced into bite size pieces • 2 Large Chicken, Breasts, Boneless/Skinless  thawed and diced into bite size pieces
• ⅛ teaspoons Salt ( I omitted due to using the Soy Sauce) • ⅛ teaspoons Salt ( I omitted due to using the Soy Sauce)
• ⅛ teaspoons Black Pepper • ⅛ teaspoons Black Pepper
• ½ cups dice Onion  (use 1/2 tsp. Onion Powder) • ½ cups dice Onion  (use ½ tsp. Onion Powder)
• 1/4 cups Lite Soy Sauce • ¼ cups Lite Soy Sauce
• ¼ C Chicken broth • ¼ C Chicken broth
• ¼ cups Ketchup • ¼ cups Ketchup
• 2 Tsp. McCormick Brown Sugar Bourbon Seasoning • 2 Tsp. McCormick Brown Sugar Bourbon Seasoning
• 2 teaspoons mince Garlic, Cloves ( you can sub 1/2 Tbsp. Garlic Powder) • 2 teaspoons mince Garlic, Cloves ( you can sub ½ Tbsp. Garlic Powder)
• ¼ tablespoons Red Pepper Flakes ( NO more as this is absolutely enough) • ¼ tablespoons Red Pepper Flakes ( NO more as this is absolutely enough)
• 1/3 cup Honey • ⅓ cup Honey
• SLURRY to thicken: 2 Tbsp. cornstarch mixed into 1 Tbsp. water • SLURRY to thicken: 2 Tbsp. cornstarch mixed into 1 Tbsp. water

1. Place all ingredients except for cornstarch and water into inner pot.
2. Lock lid into place and set release knob to sealing.
3. Cook on the chicken setting or manually set for 15 minutes.
4. Naturally release pressure for 5 minutes then quick release remaining pressure.
5. Set Instant Pot setting to saute.
6. In a bowl, combine cornstarch and water.
7. Add cornstarch slurry, mixing well  & cook for about 2 minutes until thickened.