Bang Bang Chicken Bowl Pressure Cooker Recipe
This easy Bang Bang Chicken Bowl recipe features juicy pressure-cooked chicken tossed in a creamy, spicy sauce, served over rice with crisp vegetables and garnished with avocado, cilantro, and sesame seeds for a perfect balance of flavors and textures.
Equipment
- 1 Mixing bowl for sauce preparation
- 1 Pressure cooker for cooking chicken
- 1 Skillet optional for browning chicken
Ingredients
Main ingredients
- 1 ¼ cups Mayonnaise
- ⅔ cup Thai sweet chili sauce
- 2 tablespoons Honey
- 2 teaspoons Sriracha add more if you like it spicy
- 2 pounds Boneless skinless chicken breasts cut into 1-inch cubes
- 1 tablespoon Vegetable oil for browning chicken
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 4 cups Prepared white rice warmed, divided
- 2 cups Red cabbage thinly sliced, divided
- 1 large Carrot julienned, divided
- 1 medium Cucumber halved, sliced, divided
- 1 large Avocado thinly sliced, divided
- Fresh cilantro chopped for garnish
- Sesame seeds for garnish
Instructions
Instructions
- Mix mayo, Thai sweet chili sauce, honey, and Sriracha in a bowl till smooth. Save 1 cup of this sauce to drizzle on your bowls later.
- Toss chicken cubes with paprika, garlic powder, salt, and pepper until every piece is coated.
- Heat your pressure cooker's sauté function or a skillet over medium-high. Add vegetable oil and brown chicken on all sides, about 6 to 8 minutes.
- Add the sauce mixture (except reserved cup) to the chicken in the pot. Stir to coat.
- Lock the lid, ensure sealing ring is in place, close the float valve. Cook at high pressure for 8 minutes.
- Do a slow release after cooking. Open lid and serve over warm rice with sliced veggies, avocado, cilantro, reserved sauce, and sesame seeds.
Notes
Assemble individual bowls with rice and veggies while chicken cooks to save time. Reheat leftover chicken gently to prevent drying out.