The pot lid rattles and you know dinner is almost ready. You catch that little whistle as steam sneaks out, promising juicy chicken skewers that are gonna be tender with just the right char. It9s dang satisfying to hear that valve hiss telling you the pressure cooker is workin9 hard for you.

Juicy chicken skewers ready from pressure cooker

You spot the sauce bubbling at the bottom, full of mayo, chili, honey, and Sriracha, all blending up into that perfect Bang Bang punch. The kitchen kinda fills up with the spicy-sweet aroma and you9re like ok, yep, you9re definitely gonna love this meal tonight.

Sometimes you doubt pressure cooking stuff like skewers. But trust me y9all, this way keeps the chicken juicy and cooks fast without drying out a thing. The sealing ring9s locked down tight, the pressure builds, and quick release means you9re seconds away from finger-lickin9 goodness. Now that9s the kind of dinner routine you want.

The Real Reasons You Will Love This Method

Chicken gets super tender thanks to the even steam pressure.
Quick release saves you from overcooking and tough bites.
The flavor gets locked in while the sauce simmers right in the pot.
No need to babysit the grill or stove, the cooker handles it.
The sealing ring keeps all the juiciness in, no mess or dry outs.
Perfect timing with the valve hiss cues so you don9t guess.

Your Simple Ingredient Checklist

2 large chicken breasts or thighs/tenderloins cut into bite size cubes (around 1 lb or 450 grams)
8 cup mayonnaise (that9s about 10 to 12 tablespoons)
4 tablespoons sweet chili sauce to bring that sweet heat punch
2 tablespoons Sriracha sauce for a spicy kick but you can adjust that part if you want it tamer
1 tablespoon honey to keep things sticky and sweet
1 tablespoon lime juice for some tangy zip
2 teaspoons soy sauce adds savory depth to the sauce
4 teaspoon salt, 1 teaspoon smoked paprika, and 1 teaspoon garlic powder to season the chicken
1 tablespoon chopped cilantro fresh coriander to sprinkle at the end
Bamboo or metal skewers and oil spray if needed to keep the chicken from sticking

Walking Through Every Single Move

First, cut your chicken into bite sized cubes. Don9t skip this step cause uniform pieces cook best and look nicer on skewers.

Thread those chicken chunks carefully onto your skewers. If you9re using bamboo ones, soak them in water for about 30 minutes so they don9t burn during pressure cooking or if you grill later.

Now, sprinkle salt, smoked paprika, and garlic powder all over. You want the chicken to soak up those flavors before it hits the hot steam.

Next, set your pressure cooker to saute9 mode if it has one, or just get ready to add chicken skewers in a single layer on the trivet. Spray a little oil if it looks dry to keep things from sticking.

Secure the lid with the sealing ring in place. Make sure the valve is set to sealing. Pressure cook on high for around 5 minutes. When the time9s up, do the quick release by carefully moving the valve to venting.

While the chicken cooks, mix up your Bang Bang sauce by stirring together mayonnaise, sweet chili sauce, Sriracha, honey, lime juice, and soy sauce in a bowl. Once skewers are done, brush or drizzle that sauce generously. Garnish with chopped cilantro fresh coriander and then it9s all ready to serve with your fave sides.

Bang Bang sauce mixed and ready to serve with chicken skewers

Valve Hacks You Need to Know

To speed up dinner, do the quick release right after cooking so the lid opens faster.
If you hear the valve hiss too long, it means your cooker is still releasing a lot of steam. You gotta be patient here or it9ll splash.
Check the sealing ring for cracks before starting because any leaks mess up pressure and cook time.
Use oil spray on the trivet or skewers to reduce sticking and make cleanup easier.

That First Bite Moment

You lift that first skewer and that spicy, creamy sauce shines under the light. The aroma is kinda tangy but with a sweet heat that hangs just right. You can9t help but smile.

Your teeth sink into tender chicken that pulls apart easy but still holds a bit of char from the pressure steam. The sauce kinda coats every bite, making it rich and saucy without being messy.

It9s dang satisfying when you get that combo of juicy, spicy, and sweet all in one bite. You catch yourself wanting another before you even swallow the first.

First bite of tender Bang Bang chicken skewers

Making It Last All Week Long

Store leftover skewers in an airtight container in the fridge for up to 4 days. You9ll still get great flavors but sauce might thicken a bit, just stir it up before reheating.

If you wanna freeze some, drop the chicken off the skewers into a freezer bag with extra sauce mixed in. When ready to eat, thaw overnight in the fridge then warm up in microwave or skillet.

Reheat gently on low heat or use your pressure cooker9s saute9 function to keep chicken tender and not rubbery. Add a splash of water or broth if sauce gets too thick.

The FAQ Section You Actually Need

Q We don9t have a grill or grill pan, can I still make these in the pressure cooker?
A Yep, totally. The pressure cooker steams the chicken while keeping it juicy. You miss out on grill marks but still get great flavor.
Q What if I want it less spicy?
A Just dial back the Sriracha or swap it for a milder chili sauce so it won9t burn your tongue but still have flavor.
Q Can I use chicken thighs instead of breasts?
A Heck yeah, thighs stay moister and work great for this recipe. Just keep cut size consistent.
Q How do I know when pressure cooker's done?
A When the timer goes off and the valve hiss starts, you gotta do the quick release to open the lid safely.
Q Can I make the sauce ahead?
A Sure thing, just stir it back up before putting on hot chicken so it spreads easy.
Q What9s the best side dishes?
A I like simple steamed veggies, rice, or a crunchy salad to cut through the creamy sauce goodness.