Whisk the soy sauce, honey, ketchup, bourbon, sesame oil, ginger, garlic, and Sriracha together in the Instant Pot inner pot.
Add the chicken thighs, and toss to coat.
Lock and seal the lid. Make sure that the pressure release valve is turned to sealing.
Cook on manual high pressure for 10 minutes, or until the chicken has reached 165F.
Let the pressure release naturally for 5 minutes, and the carefully release the remaining pressure by turning the pressure release valve to venting.
Remove the chicken from cooking liquid and either chop or shred. Set aside the chicken.
In a small bowl, stir together 2 tablespoons of the cornstarch with ¼ cup of the cooking liquid.
Once smooth and well-combined, add the cornstarch mixture to the cooking liquid and stir in.
Press cancel and then sauté.
Bring the cooking liquid to a boil, stirring regularly. Let it cook until thickened, about 2-3 minutes.
Stir in the cooked chicken and serve garnished with sliced green onion and sesame seeds, if desired.
Soy sauce: I like to use lite or reduced-sodium soy sauce to better control the saltiness of the sauce.
Honey: Feel free to adjust the amount of honey to your taste. The sauce is sweet but not overly sweet.
Bourbon: If you don't have bourbon, you can use whisky. Apple juice makes a great alcohol-free substitute.
Sriracha: The sauce isn't spicy, but the Sriracha helps to add a little balance to the sauce. Feel free to add more if you'd like some heat.
Chicken thighs: I like to use chicken thighs in this recipe because they stay moist while they cook. If you'd like to use chicken breast, you can. You'll need to reduce the cooking time to about 7-8 minutes.
Freezer meal directions: The freezer meal directions are given above the recipe.