Thai Sweet Chili Chicken Pressure Cooker Recipe
This Thai Sweet Chili Chicken cooked in a pressure cooker delivers juicy, tender chicken thighs coated in a sticky, spicy-sweet glaze. Quick and easy to prepare, it’s packed with vibrant flavors and perfect for a weeknight dinner.
Equipment
- 1 Pressure Cooker with sauté setting
- 1 Bowl for whisking sauce
Ingredients
Main ingredients
- 8 pieces Chicken Thighs Bone-in, Skin-on
- to taste Salt for seasoning
- to taste Pepper for seasoning
- 1 teaspoon Garlic Powder
- 1 tablespoon Avocado Oil or other high heat oil
- 2 tablespoons Rice Vinegar
- 2 tablespoons Sriracha
- 3 tablespoons Soy Sauce
- ¼ cup Honey or brown sugar
- 2 teaspoons Sesame Oil
- 1-2 teaspoons Red Pepper Flakes
- 1 tablespoon Minced Garlic
- 2 teaspoons Ginger Paste
- 1 Lime Juice juice of one fresh lime
- to taste Cooked Jasmine Rice for serving
- to taste Cauliflower Rice for serving
- to taste Crushed Peanuts for topping
- to taste Chopped Cilantro for topping
Instructions
Instructions
- Season your chicken thighs with salt, pepper, and garlic powder. You gotta make sure each piece is well covered so every bite tastes good.
- Heat the avocado oil in your pressure cooker on the sauté setting over medium-high heat. Wait till it’s hot but not smoking.
- Lay the chicken thighs skin-side down careful like so the skin gets crispy. Cook for about 6 to 8 minutes till golden brown and yummy looking.
- Flip those chicken thighs over and cook the other side for another 6 to 8 minutes until cooked through. The skin might not be as crispy on this side but it’s okay.
- While chicken cooks, whisk rice vinegar, sriracha, soy sauce, honey, sesame oil, and red pepper flakes in a bowl. This is your sweet chili sauce that brings all the flavors together.
- Pour the sauce right over the chicken in the pot. Let it simmer for 3 to 5 minutes till it thickens and coats the meat real nice.
- Seal the pressure cooker lid back on and set it to high pressure. You wait for the valve hiss to start then let it pressure cook for about 10 minutes. When time’s up use quick release to let that steam out fast. Open the lid careful you don’t wanna get burned. You should see tender pull chicken thighs bathed in sauce ready to serve.
Notes
Serve with cooked jasmine or cauliflower rice, crushed peanuts, chopped cilantro, green onions, and lime wedges for best flavor and presentation.
Store leftovers in airtight containers refrigerated for up to 4 days or freeze tightly wrapped for up to 3 months.
Reheat in skillet on medium heat with splash of water or sauce to keep skin crispy and moist.