Bang Bang Chicken (Instant Pot)

Instant Pot Bang Bang Chicken is the perfect quick and easy dinner! The chicken comes together in just minutes using the Instant Pot, but can be used in several different ways.

I love using the ‘pot-in-pot’ method and whipping up rice at the same time as the chicken, but you could just as easily use the chicken on salads, in wraps, in tacos, or by itself! You can even make ahead and freeze! The popular bang bang sauce which originated at Bonefish Grill is so tasty on top of this juicy chicken!

Instant Pot Bang Bang Chicken
Prep Time
5 mins
Cook Time
6 mins
Total Time
11 mins

Instant Pot Bang Bang Chicken comes together in minutes and is so delicious! The classic spicy sauce is perfect on shredded chicken which can be used in rice bowls, salads, wraps, or however you want!

Course: Main Course
Cuisine: American
Keyword: bang bang chicken
Servings: 6 servings


For the Chicken:
1 lb boneless skinless chicken breast
2 TBS sriracha
1/3 cup chicken stock
1 TBS rice vinegar
For the Rice:
2 cups white rice
2 cups water
For the additional sauce:
1/4 cup mayonnaise
2 TBS Sriracha ,(add less or more depending on the spice level)
1 TBS rice vinegar
2 TBS sugar
For the toppings
2 cups shredded cabbage blend (I like green/purple/red)
2 medium tomatoes, chopped
2 stalks green onions, chopped


For chicken and rice:
In a small cup whisk together 2 TBS Sriracha, 1/3 cup chicken stock, 1 TBS rice wine vinegar; set aside. Place chicken breasts into instant pot. Add sauce mixture over the top. Place instant pot rack on top of chicken breasts (it is okay for it to touch the chicken).
In an oven safe bowl, add rice and water, mix gently. Place bowl on top of rack inside instant pot. Close top of instant pot, making sure the sealing valve is in the sealed position. Cook on manual/high for 6 minutes.
When time is up, allow 10 minutes to naturally release (do not remove top or flip pressure valve for 10 minutes). After 10 minutes, flip the pressure valve to release any remaining pressure. Carefully open the top away from your body, and set aside.
Using oven mitts or a towel, remove rice bowl from instant pot; carefully fluff rice with a fork and set aside. Using tongs remove rack on top of the chicken. Remove chicken breasts and transfer to a cutting board. Shred the chicken using 2 forks. Once shredded, add chicken back to instant pot to absorb the cooking liquid. Stir to combine.
For extra sauce:
Combine all additional sauce ingredients in a cup or small bowl and set aside.
For serving:
Serve chicken over rice* and top with cabbage, tomatoes, green onions, and additional sauce.

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