Bang Bang Chicken Pressure Cooker Recipe
This pressure cooker bang bang chicken recipe is fast, flavorful, and super tender – with a creamy, spicy sauce and bold marinade that delivers big taste in under 40 minutes.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 1 cup Whole-egg mayonnaise for creamy richness that sticks
- ¼ cup Sweet chilli sauce adds that sweet kick
- 1 tablespoon Sriracha optional for spicy zap
- 1 tablespoon Honey to balance heat and sweetness
- 1 tablespoon Lime juice fresh, to brighten
- 600 g Boneless chicken thighs skin on or off
- 1 teaspoon Sweet paprika
- 1 teaspoon Onion powder
- ¼ teaspoon Cracked black pepper
- 1 tablespoon Tamari or soy sauce for umami flavor
- 1 tablespoon Brown sugar
- 1 tablespoon Olive oil
- Chicken broth or water a splash to create broth depth
- Steamed rice for serving
- Shredded cabbage for serving
- Carrots sliced, for serving
- Cucumber sliced, for serving
- Spring onions sliced, for serving
- Bang bang sauce for drizzling
Instructions
Instructions
- Whisk mayonnaise, sweet chilli sauce, sriracha, honey, and lime juice in a bowl to make the bang bang sauce. Set aside.
- Trim chicken thighs. In a large bowl, toss with sweet paprika, onion powder, pepper, tamari, brown sugar, and olive oil until evenly coated.
- Heat pressure cooker on sauté mode with olive oil until hot.
- Sear chicken thighs about 3 minutes per side to lock in flavor.
- Add a small splash of broth or water. Lock the lid and seal the pressure cooker.
- Cook on high pressure for 10 minutes. Let pressure release using quick release method.
- Slice the chicken and serve with rice, veggies, and drizzle bang bang sauce on top.
Notes
Refrigerate leftovers up to 3 days or freeze separately for later. For meal prep, pack chicken and sauce apart from fresh veggies until served.