Instant Pot Firecracker Chicken

Serving for 4 Reduced brown sugar to 1/3 cup Reduced siracha to 1/8 cup Double salt and black pepper Sautee the chicken on pan first (instead on inside instaspot) Add 1 bell pepper, 1 onion 1 cup of cashew- sautee separately and add at the end

A bit on the spicy side with the full serving of hot sauce

Perfect combination between sweet and spice. Served it with a side of sweet and sour cucumber to counter the spice. We all loved it and it will be our new go to easy dish

So yummy and incredibly easy! I'm making it again tonight. I added less hot sauce and doubled the sauce and it was perfect!

It's fire 🔥 hot, but the spice doesn't linger on your tongue too long (used sriracha). I added some pineapple chucks for some extra sweetness and bok choy on on the side for some crunch. At the last stage, don't bother taking the chicken out to thicken the sauce, it's so quick it's not worth the extra step.

I've never had firecracker chicken before making this so I can't make any comparisons, but it tasted good with brown rice. I liked the balance of spicy and sweet, but I find spicy food enjoyable. The only problem I had was keeping the chicken from sticking to the bottom of the pan more than it should have causing it to be hard to deglaze.

Pretty good, and straight forward. I added a bit more water, soy sauce, but limited the hot sauce.