Bang Bang Chicken Pressure Cooker Recipe
This easy Bang Bang Chicken recipe is made right in your pressure cooker featuring juicy chicken thighs tossed in a creamy, spicy sauce balanced with sweet chili and lime. Perfect comfort food with minimal effort.
Equipment
- 1 Pressure Cooker
Ingredients
Main Ingredients
- 1 cup whole-egg mayonnaise for creamy texture
- 0.25 cup sweet chilli sauce adds tangy spice
- 1 tablespoon sriracha optional for kick
- 1 tablespoon honey for balance
- 1 tablespoon lime juice for fresh zing
- 600 g boneless chicken thighs skin on or off
- 1 teaspoon sweet paprika for color and depth
- 1 teaspoon onion powder
- 0.25 teaspoon black pepper
- 1 tablespoon tamari or soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
Instructions
Instructions
- Whisk mayo, sweet chilli sauce, sriracha, honey, and lime juice in a bowl until smooth. Set aside as bang bang sauce.
- Toss chicken thighs with paprika, onion powder, black pepper, and tamari or soy sauce until coated evenly.
- Heat skillet or pressure cooker on sauté mode with olive oil until shimmering.
- Cook chicken thighs 6–7 minutes per side until golden and crispy at edges.
- Switch to pressure cooker mode, seal lid and cook on high pressure for 8 minutes.
- Allow natural pressure release. Open lid, slice chicken, and drizzle with bang bang sauce. Serve hot with rice or veggies.
Notes
Store leftovers in the fridge up to 4 days. Use in wraps, salads, or reheat gently to retain moisture. Ideal meal-prep recipe.