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Bang Bang Chicken Thighs taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Bang Bang Chicken Pressure Cooker Style

Juicy chicken thighs coated in sweet-spicy bang bang sauce, cooked tender in a pressure cooker for the perfect savory bite every time.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 420 kcal

Equipment

  • 1 Pressure Cooker

Ingredients
  

Main Ingredients

  • 1 cup whole-egg mayonnaise check gluten note if allergic
  • 0.25 cup sweet chili sauce
  • 1 tablespoon sriracha or hot chili sauce, optional
  • 1 tablespoon honey
  • 1 tablespoon lime juice
  • 600 g boneless chicken thighs skin on or off
  • 1 teaspoon sweet paprika
  • 1 teaspoon onion powder
  • 0.25 teaspoon black pepper
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon brown sugar

Instructions
 

Instructions

  • Mix mayo, sweet chili, sriracha, honey, and lime juice in a bowl. Set aside.
  • Season chicken thighs with paprika, onion powder, black pepper, tamari, and brown sugar.
  • Heat olive oil in pressure cooker on sauté mode. Brown chicken 2-3 mins on each side.
  • Secure lid and cook on high pressure for 8 minutes.
  • Quick release the pressure and open lid carefully.
  • Pour bang bang sauce over cooked chicken. Mix until well coated.
  • Optionally use sauté mode to reduce the sauce for 2–3 more minutes.
  • Serve chicken over steamed rice with fresh vegetables as desired.

Notes

Leftovers are great for salads or tacos. Store in airtight container for 3–4 days or freeze for up to 2 months.