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By Annessa Brady

Instant Pot Bang Bang Chicken

Name: Instant Pot Bang Bang Chicken
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Cuisine: Chinese
Ingredients: 1 lb boneless skinless chicken breast; 2 TBS sriracha; 1/3 cup chicken stock; 1 TBS rice vinegar; 2 cups white rice; 2 cups water; 1/4 cup mayonnaise; 2 TBS Sriracha (,(add less or more depending on the spice level)); 2 TBS sugar; 2 cups shredded cabbage blend ((I like green/purple/red)); 2 medium tomatoes, (chopped); 2 stalks green onions, (chopped)

6 steps

Prep:5minCook:6min

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!

Updated at: Thu, 17 Aug 2023 11:35:14 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories427.5 kcal (21%)

Total Fat9.8 g (14%)

Carbs60.4 g (23%)

Sugars8.6 g (10%)

Protein22.7 g (45%)

Sodium389.8 mg (19%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 lbboneless skinless chicken breast

2 Tbssriracha

⅓ cupchicken stock

1 Tbsrice vinegar

2 cupswhite rice

2 cupswater

¼ cupmayonnaise

2 Tbssriracha

add less or more depending on the spice level

2 Tbssugar

2 cupscabbage blend

shredded, i like green purple red

2tomatoes

medium, chopped

2 stalksgreen onions

chopped

Instructions

For chicken and rice:

Step 1

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).

Step 2

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.

Step 3

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.

Step 4

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.