Bang Bang Chicken Pressure Cooker Recipe
This easy pressure cooker Bang Bang Chicken is tender, juicy, and tossed in a creamy, spicy sauce for a weeknight dinner that comes together fast.
Equipment
- 1 Mixing bowl Large enough to mix sauce and marinate chicken
- 1 Pressure Cooker For cooking the chicken
Ingredients
Main Ingredients
- 1 cup whole-egg mayonnaise smooth and creamy
- 0.25 cup sweet chilli sauce
- 1 tablespoon sriracha or hot chilli sauce optional
- 1 tablespoon honey
- 1 tablespoon lime juice
- 600 grams boneless chicken thighs skin on or off
- 1 teaspoon sweet paprika
- 1 teaspoon onion powder
- 0.25 teaspoon freshly cracked black pepper
- 1 tablespoon tamari or soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
- 0.25 cup water or chicken broth
Instructions
Instructions
- Mix mayonnaise, sweet chilli sauce, sriracha (if using), honey, and lime juice in a bowl until smooth. Set aside.
- Cut chicken thighs into bite-sized pieces. Toss with paprika, onion powder, black pepper, and tamari or soy sauce until coated.
- Turn on pressure cooker with olive oil. Brown chicken in batches without overcrowding.
- Add brown sugar after browning. Stir to melt around chicken pieces.
- Pour in water or chicken broth. Lock the lid, set valve to seal.
- Cook at pressure for 8 minutes. Use quick release once done.
- Once pressure has released fully, open lid and toss hot chicken in prepared bang bang sauce. Stir to coat evenly.
- Serve over steamed rice with cabbage, carrots, cucumber, and sliced spring onion.
Notes
Use pre-cut chicken or store-bought bang bang sauce to save time. Store leftovers in airtight container up to 3 days or freeze for later.