Bang Bang Chicken Pressure Cooker Recipe
A quick and flavorful Bang Bang Chicken recipe made in the pressure cooker, combining creamy, spicy, and sweet layers in every bite for a fast weeknight meal.
Equipment
- 1 Pressure Cooker with sauté function or use skillet separately
Ingredients
Main ingredients
- Whole-egg mayonnaise for creamy bang bang sauce
- Sweet chilli sauce adds sweet and heat
- Sriracha or hot chilli sauce optional, for extra spice
- Honey for natural sweetness
- Lime juice fresh squeezed
- Chicken thighs boneless, skin-on or off
- Sweet paprika
- Onion powder
- Freshly cracked black pepper
- Tamari or soy sauce
- Olive oil for searing
- Steamed rice for serving
- Shredded red cabbage for serving
- Grated carrots for serving
- Sliced cucumber for serving
- Spring onions sliced, for garnish
Instructions
Instructions
- Mix mayonnaise, sweet chilli sauce, sriracha (if using), honey, and lime juice to make the bang bang sauce. Set aside.
- Season chicken thighs with paprika, onion powder, black pepper, and tamari or soy sauce. Coat evenly.
- Heat pressure cooker on sauté mode or use a skillet. Add olive oil and sear chicken thighs 5–7 minutes each side until browned.
- Pour the bang bang sauce over chicken in the cooker. Stir to coat. Seal the lid and set valve to sealing. Cook on high pressure for 10 minutes.
- Use quick release. Once float valve drops, open lid, let chicken sit in sauce for a few minutes. Serve with steamed rice, veggies and garnish with spring onions.
Notes
Cool leftovers and refrigerate up to 4 days. For longer storage, freeze in portions. Reheat gently with added sauce or water.