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!
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!
Bonefish Grill’s Bang Bang Sauce is popular for a reason, it’s delicious! It’s also VERY easy to make yourself. I’ve used it for Bang Bang Tofu, Bang Bang Shrimp Quesadillas, Bang Bang Shrimp Tacos, and Bang Bang Shrimp Egg Rolls, and they were all majorly tasty!
How to make Bang Bang Sauce:
- Take mayonnaise, Sriracha, rice vinegar, and sugar; whisk all of them together in a jar or bowl.
- Close the jar and let the sauce meld in the fridge while everything else is cooking.
- Sauce will keep in the fridge up to a week.
How to make Bang Bang Chicken and Rice in the instant pot:
**Scroll all the way down for full recipe**
- Add the chicken and sauce to the bottom of the Instant Pot.
- Place a rack over the chicken.
- Add rice to an oven safe bowl, with water, then place on top of the rack in the instant pot. This is called the ‘pot-in-pot or PNP method’.
- Seal the Instant Pot and cook.
- I recommend naturally releasing the pressure for 10 minutes (don’t flip the seal valve), then letting the remaining pressure out.
- Remove the rice bowl and fork fluff rice. Careful the bowl will be HOT!
- Remove the chicken and shred using 2 forks or a hand mixer. Serve as desired!
How to serve Bang Bang Chicken:
- Top the chicken with chopped tomatoes, cabbage, green onions, and bang bang sauce. Avocado would be a great topper as well.
- Serve the bang bang chicken over rice, in wraps, in hard or soft tacos, over a bed of lettuce as a salad, mix with pasta.
Can I freeze Bang Bang Chicken?
- YES, however I recommend just freezing the shredded chicken in a freezer safe bag. When ready to use to use the chicken, make the sauce and store in the fridge for up to a week.
Can I make Bang Bang Chicken in the Slow Cooker or without the rice?
- Yes and yes. To make in the slow cooker, add the chicken and liquid ingredients that you would add to the instant pot, except into the slow cooker. Do not cook the rice in the slow cooker at the same time. Cook on high for 4-5 hours or low for 7-8 hours. Shred and follow the rest of the directions.
- If you don’t want to use the pot-in-pot method and cook the rice at the same time, just leave the rack, bowl, and rice out of the instant pot. Do not adjust the cooking time, just omit the rice component.
My favorite Instant Pot Recipes:
- Instant Pot Buffalo Chicken Lettuce Wraps are the perfect healthy chicken recipe! Make the spicy chicken in just minutes, then load up fresh lettuce wraps with your favorite toppings!
- Instant Pot Asian Pork cooks up in just minutes, and is the perfect healthy dinner! Use the juicy meat in lettuce wraps, sliders, or a salad!
- Instant Pot Loaded Mashed Potatoes are full of cheese, bacon, and green onions! Ultra creamy and delicious, these are the best loaded mashed potatoes!
- Instant Pot Baked Potatoes are done in a fraction of the time as traditional baked potatoes, and are the creamiest baked potatoes you will ever eat!
- Instant Pot Garlic Hummus has only a handful of ingredients! Save money and know exactly what’s in your food with this recipe!
- Instant Pot Cilantro Lime Chicken is an easy healthy meal that comes together in less than 30 minutes! Great for tacos, salads, rice bowls, or just plain!
- Instant Pot Sweet Potatoes are the perfect easy side dish! Save time using the Instant Pot, then load them up with delicious toppings for a healthy meal! This CRISPY SKIN HACK is AWESOME!!
- Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it’s the best cheesecake EVER!
- Instant Pot Honey Sesame Chicken Lettuce Wraps: Instant Pot Honey Sesame Chicken Lettuce Wraps are a delicious healthy meal that cooks in just 10 minutes! Simple to make, family friendly, and so tasty!
- Instant Pot Hard Boiled Egg Loaf: In five minutes you can have a whole bunch of hardboiled eggs which are perfect for egg salad! No peeling or ice bath for this Instant Pot Hard Boiled Egg Loaf!
- Instant Pot Thai Lettuce Wraps (pork or chicken) can be made with pork or chicken in the instant pot or slow cooker! Juicy pork or chicken covered in an easy Thai peanut sauce makes the perfect healthy easy dinner!
- Instant Pot Chicken Noodle soup is rich with flavor and takes only a fraction of the time to make. Warm up on a cold day with this major comfort food
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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!
- 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)
- 1 TBS rice vinegar
- 2 TBS sugar
- 2 cups shredded cabbage blend (I like green/purple/red)
- 2 medium tomatoes, chopped
- 2 stalks green onions, chopped
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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).
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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.
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Combine all additional sauce ingredients in a cup or small bowl and set aside.
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Serve chicken over rice* and top with cabbage, tomatoes, green onions, and additional sauce.
*Serve as desired. If you do not want rice, just leave the rice out of the recipe/instant pot. Cooking time will remain the same as will the directions.
* Instead of rice serve over salads, in wraps, in tacos, or the chicken by itself! The options are endless!
Delaney says
I love how colorful this dish is!
Ryan Cunningham says
Great Recipe! Really easy to do.
I Heart Naptime says
This looks DELICIOUS! Must make soon!
Toni | Boulder Locavore says
This looks so delish!! Adding this to our menu this week!
Sabrina says
This looks so easy using the Instant Pot! Can’t wait to try it!
Des says
My mouth is watering reading this post! I will be making this very, very soon!
Abeer says
This is the perfect summer dish. Full of flavor!
Heather Seeley says
Love this recipe!! Could eat the sauce with a spoon 🙂
Linda says
My new favorite bang bang and will work with hubby and his diabetes… no batter and no frying. He will not get the rice, but I had to try it. Thanks for sharing this!
Allyson says
Linda – I am so happy you and your family loved it! The serving options are endless for this meal!
Casey says
Can I double the recipe? Would that change the cooking time? I have a 6 qt instant pot.
Allyson says
You can double it, no need to increase the time. I would double the chicken amount, and maybe 1.5 the sauce amount in the pot.
Maudie says
I am gonna try it! Can it be made with brown rice? All I have in the cupboard is brown rice. Thanks 🙏
Allyson says
Yes, but you will need to cook the brown rice longer – 2 cups of dry rice to 2.5 cups water – 15 minutes total time. The chicken can cook with it as well, as the recipe indicates. Good luck!
Lauren Breese says
So set instant pot for 15 and the slow release for 10?
Allyson says
No, as stated in the full step by step directions, “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.”
Monika @ ispace1.com says
what a great recipe, must try!
Misty says
My rice didn’t turn out ..The chicken was
Amazing…the sauce was too. Just wish the rice would of turned out.
Allyson says
Really? What was the problem with the rice? Undercooked? Overcooked?
Don says
I made this tonight as my very first attempt at using an Instant Pot. It came out really great in my 8 qt Duo. I did add just a bit more water to the pot though, as I was worried that 1/3 cup wouldn’t be enough to keep the chicken from burning.
Thanks for the great recipe.
Allyson says
So glad it came out! It is smart to add the extra water if you aren’t sure, and the 8qt does have a larger area to cover on the bottom. Glad you liked it!
Heather says
Delicious recipe! Super easy. I didn’t make the rice, but used lettuce wraps. I think the leftover chicken, if there is any, will be good in quesadillas.
Allyson says
So happy you loved it!
Elaine says
Absolutely delicious. The whole family gave it a thumbs up.
Patti says
Have frozen chicken tenders. Would like dinner in an hour. How can I adapt
Allyson says
Yes, but you are going to need to cook it longer – set for 10 mins, then 10 mins natural release!
Sylvia Pimentel says
Can the chicken for bang bang receipt can be put frozen
Allyson says
Yes, but you are going to need to cook it longer – set for 10 mins, then 10 mins natural release!
Amanda S. says
Just made this for dinner…my fave IP recipe so far! Absolutely delicious!
Allyson says
So glad you loved it!!!
Andre says
I just tried your recipe and it’s really foolproof and delicious! Though even as a person who enjoys hot and spicy food a lot I have to say it was incredibly hot. The sauce I poured over the chicken was almost just red not like in your video. Might be that the Sriracha here in Finland is somehow different from yours 🙂
Allyson says
Wow that sounds VERY spicy!!!! Maybe cut back on it next time? Mine has a kick of spice but is definitely balanced! Glad you liked it though!
Jennifer Kirkpatrick says
This was amazing! Thank you! Used my
Pampered Chef Quick Cooker! I’ll be adding it
to my frequent menu and I’ll follow you now! YUM!
Allyson says
So happy you loved it! I have tons of Instant Pot recipes so make sure to check them out!
Leah says
Outstanding recipe! I had to triple the mayo due to the spice level, but six kids, a grandmother, a husband and I give this recipe a major ‘thumbs up’!! Fighting over leftovers for lunch tomorrow has already begun. Thank you so much!
Allyson says
Wow! So glad everyone loved it! Next time you can just use less sriracha if you don’t want it as spicy….but nothing wrong with LOTS of sauce!
Sheela says
We tried this recipe tonight since we had just about all the ingredients on hand. My husband really enjoyed it and actually wants to make another batch for the week. Only change we had to make was lessen the amount of sriracha in the additional sauce. It would have been too spicy.
It was also my first time doing the pot in pot method for rice, so glad it turned out great!
Allyson says
Sheela- Thank you so much for your sweet comment! I am so glad y’all loved it! I agree that you need to determine how much spice you want! Make sure you check out my other instant pot recipes too – life changing, right?!?!
Paige says
Hands down this recipe was a unanimous win with my household of boys – some of which are fussy eaters! I had to tame the spicy just a bit. I am searching your many other recipes for additional monster WINS for Mommy!
A Kennedy says
WOw! I just made this for dinner. My husband and myself found this absolutely fabulous! I’m trying to do a low-carb thing so I omitted the rice in my serving. I also used a sugar substitute in the sauce. It was so flavorful, satisfying and pretty to look at. Oh yes, I used frozen chicken breasts increasing the cooking time to 10 min. I topped mine with coleslaw mix, scallions, diced beef steak tomatoes, avocados and sprinkling of cilantro! This is Keeper recipe !
Lisa says
I’m curious as to what you used as a sugar substitute? And what amount did you substitute? Thank you in advance for your help and input
Melissa Brown says
Has anyone adapted this recipe to make it in a crockpot?
Krissy Allori says
I love how easy this recipe is! And delicious too!
Kimberly says
So delicious and love all those flavors, yum!
Bree says
I’ve been looking for a good bang bang sauce and I love this one! So simple and it looks divine!
Pam Dana says
This is now going to be in regular rotation on my families menu! THANK YOU!
Jamielyn says
LOVE this idea! That bang bang sauce is so addicting!
Rachel says
This was my first thing to make in my Instant Pot. SO GOOD!!
Stephanie says
Do you need Rice Vinegar or will regular vinegar do? I am excited to try this!!!!
Allyson says
You need rice vinegar! It is much sweeter than regular vinegar! You should be able to find it in the international aisle at a regular grocery store!
Stephanie says
I forgot to stop at the store so I tried apple cider vinegar and it turned out pretty good! It’s a good substitute it that’s the only thing you don’t have. Thanks for this recipe!!!
Tif says
Am I able to use lite mayo vs the full fat ? TY
Allyson says
Yeah that should work fine!
cissy says
can you use skinless boneless chicken thighs?
Allyson says
I don’t see why not, but you might need a few more because there is less meat on them. I would maybe just use the same weight.
Vickie says
Hello, I am new to your channel but enjoy what I have seen so far! I am very interested in trying this and have read many of the reviews but I have a question. I am wondering about the amount of liquid in the recipe, don’t you have to have at least 1cup of liquid in the instant pot to cook in it? I want to try this so bad but I’m worried about this one step.
Thanks for any replies
Allyson says
Vickie- Most recipes in the IP can get by with 1/4-1/2 cup of liquid. As you can see from the other comments, many people have successfully made this recipe, so I think you will be fine! Enjoy it!
Lisa says
Just made this for dinner for the hubby. He loved it!!! It tasted amazing, is super easy to make and put together. I recommend making the sauce, it adds so much flavor. Will definatly keep this recipe and make it a lot more.
Thank you
Whit says
Such good flavor. I doubled the chicken and cooking liquid. We had the chicken and rice bowls one night. Then used the left over shredded chicken for quesadillas with colby/Monterey jack cheese on corn tortillas and used the sauce recipie for a drizzle. I used an old toastmaster, but panini press or grill pan would work well. I served it with sour cream for the kids. Really good instant pot chicken recipe to use for more than one meal!!! Thanks!
Allyson says
Sounds like you made the most of this recipe for sure!! So happy you loved it!
Peggy says
I’m making it has we speak hope I’m doing it right it’s in pressure Cook heating up now with the rice just want to make sure it’s not soppose to be on steam ?
Allyson says
Peggy- You should make the recipe as directed on manual/high pressure. Did it turn out?
Summer says
I have never left a comment before about a recipe but I just had to tell you that this one was absolutely fantastic! So much great flavor from so few ingredients and super easy to make. I used frozen chicken breasts and bumped the time up to 12 minutes. There was a lot of liquid left over so I just switch the instant pot over to saute for a while to boil some of it out. We are new to using the Instant Pot so we are always looking for recipes and this one is definitely a keeper!!
Allyson says
I am so happy you loved it!! It’s definitely a keeper! I hope you will try some of my other Instant Pot recipes as well!
Jackie says
I’m making this right now! But I was out if chicken stock so I’m using a vegetable stock and added some onion and garlic to it. Crossing my fingers it’s still delicious!
Allyson says
That should be a fine substitute! How did it turn out?
Carrie says
Can you substitute shrimp for chicken in the instant put?
Allyson says
I wouldn’t- Shrimp cooks in NO time, so I would definitely not sub it for chicken in this recipe.
Ronnie says
Where did you get the oven safe bowl for use in the Instant Pot? Looking forward to trying this recipe soon! Thanks so much.
Allyson says
I just used an ovensafe pyrex type of bowl like this.
Kristen says
This chicken is delicious! I cooked the sauce down for a few minutes using the saute setting and spooned it over the shredded chicken to keep it moist. Can’t wait to try it with the sauce but might just make this to have on hand for salads, toss in soups, etc. Thanks for a great recipe!
Jennifer says
Can I make this with frozen chicken?
Allyson says
Yes, but you might want to cook the rice separately then since it will be overcooked. I would add 3 minutes to the chicken time.
Anthony Allen says
Made this for dinner tonight (with chicken breast), and my wife loved it! Thanks for your sharing. Can’t wait for your next recipe.
Jennifer says
I’m new to IP. Most recipes I’ve seen say to cook thawed chicken breasts for 15-20 minutes. Why only 6 minutes?
Allyson says
Thawed chicken breast cooks MUCH faster than 15-20 minutes. If you cook it that long it is going to be dry and rubberized! 6 minutes is the ideal cooking time for a thawed medium chicken breast. If the breasts are huge, add 1-2 minutes, but that’s it.
alicia purple says
I’ve made this few times and I am currently making this and I plan on straining it to make the bang bang chicken. This Recipe is very good and Thanks for your help!
Gina says
I made this and it is delicious!! Used ACV ( no rice vinegar)
sanchez says
What a colorful dish! Can I ask about the time when we put it into the refrigerator? How long it is still in the best taste?
Allyson says
It should stay good for 3-4 days in the fridge! The sauce will keep for 7 days by itself in the fridge!
Mardi says
Just received my new 8-quart IP and my husband ran a test for me. I was hesitant on the rice bowl, because I thought surely the bowl wasn’t big enough and we’d have burnt rice everywhere, or the lid would fly off due to the rice pushing against it!!! Nevertheless, it all worked out fine, thank you so much for this recipe. I doubled the chicken and sauce that went into the IP. I used a glass bowl, that was oven safe, for the rice – I used Jasmine rice. The kids went back for seconds and my daughter asked to take it to school tomorrow in her lunch – WOW!! My husband and I had ours with a shredded cabbage mix, tomatoes and scallions.
Allyson says
It is definitely nerve-racking when you’re first learning how to use the instant pot! I was the same way when I first started, skeptical of everything. Now I can’t use it enough; It’s my go to for all of our meals and I absolutely love the results! Occasionally things don’t turn out, but for the most part everything turns out great! I hope you’ll try my other instant pot recipes that are tried and true and majorly delicious! Thanks for sharing how it turned out for you and your family! Cheers!
Stacy says
This is a delicious recipe! I made my rice seperately in a rice cooker, just because my family prefers “sticky” rice. I doubled everything and with only 4 of us, there were NO leftovers! What little liquid was left, was drank by my husband, who is fighting some sniffles! It isn’t only food, it is a health elixer, too. 😉
We used the green onions, tomatoes, and shredded green and red cabbage with carrots. Perfection! We definitely have a new top instapot recipe for our meal rotation. Thank you for sharing!
Allyson says
Stacy- thank you so much for your kind comment! I was cracking up when I read your husband drank the left over liquid!!!! Love it!!! I hope you checkout my other Instant Pot recipes as well – just LOVE the IP! Cheers!
Marie says
I made this tonight and it will definitely be going into our regular rotation. My husband loved it, and my 2 year old ate almost all of hers (that’s saying a lot!).
I made a few minor changes:
I used boneless skinless chicken breast.
I did 1 cup rice and 1 cup water (my bowl wouldn’t have been big enough for the 2+2, and we try to limit how much rice we eat).
I only used 1 tbsp sriracha in the sauce, but we could have definitely used 2 if I wasn’t feeding a toddler.
I used brocolli-slaw mix because I’m too lazy to cut up cabbage. We use this stuff with everything. It’s delicious!
I worked out the calories too, and based on the 1 cup rice and it feeding 4, it was only about 330 calories, so my hubby and I could have eaten the entire pot and been within our calorie range. Win-win!!!
Thanks for the delicious dinner, i’ll be checking your other recipes out now! 😀
Marie Nicholson says
I meant chicken thighs. Not breast. Haha
Lisa@eatfrysmith says
This is amazing sauce. I cooked it without rice, I tried use this sauce with noodles. It’s so good you should try it.
Allyson says
I have done that! The sauce is just amazing, right?!?!
Stephanie says
I made this tonight and the sauce that went into the pot with the chicken was red. The recipe says that the mayo goes in the second round of sauce that goes on as a topping. But the video looked like the cooking sauce was much lighter and maybe had the mayo in it. Should there be mayo in the cooking sauce, too?
Allyson says
It doesn’t matter much, really. I have made it both ways, and using mayo in the cooking sauce just kind of makes the chicken greasier, which I don’t typically love. I’d make as written 🙂
Kristin says
So looking forward to making this! I’m only cooking for two and am wondering if the cooking time would need adjusting if I cut the rice back to 1 or 1.5 cups uncooked? I’ve never done the pot in pot before and the one time I attempted rice in the instant pot was a disaster 😞
Allyson says
Kristin- the time will stay the same regardless of how much you cook. Enjoy!
Craig Paton says
Could you use brown rice as a pot in pot?
Allyson says
Not without increasing the cooking time which will likely dry out the chicken. Brown rice takes a lot longer to cook in the Ip than white rice unfortunately.
Kaia says
I chose this recipe for the maiden voyage of my new Instant Pot. It was delicious and even my picky girlfriend liked it. We topped it with cole slaw mix and the awesome bang bang sauce. I did the pot in pot with basmati rice and it came out perfect. Side of steamed snow peas with a little sesame oil and salt. Delicious!! Definitely upped my confidence level with the Instant Pot, thanks!!
Anne says
This was the first thing I made in my instant pot (just last night). It’s soooo good! I was really nervous to put another pot in the vessel, but my white Pyrex casserole dish fit perfectly and delivered the most beautiful dish of rice. Everything was perfectly cooked and delicious! I may just throw chicken and stock/water and the rice in for quick meals… tacos, etc. This method is brilliant!
Allyson says
RIGHT?!?!? That’s how I felt when I tried it too…LIFE CHANGING! Then it doesn’t hurt that the food is DELICIOUS as well!!!! YUMMM!!!
DS says
Loved the recipe, but the sauce was a little too sweet. I halved the sugar in the sauce the second time around and PERFECT. thanks!