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 and Bang Bang Shrimp Tacos, and they both were 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 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 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 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 Roasted Red Pepper Soup: Roasted Red Pepper Soup with Grilled Cheese Croutons is the perfect comfort food without any guilt! Make it in the Instant Pot, Slow Cooker, or on the stove top!
- 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
- 1/4 cuo Sriracha
- 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.
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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.
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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!
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!
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 !
Melissa Brown says
Has anyone adapted this recipe to make it in a crockpot?