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Bang Bang Chicken (Instant Pot)

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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!

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! 

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!

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!

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!

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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4.93 from 40 votes
Print
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
Ingredients
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
Instructions
For chicken and rice:

  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).

  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.

  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.

  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. 

For extra sauce:

  1. Combine all additional sauce ingredients in a cup or small bowl and set aside.

For serving:

  1. Serve chicken over rice* and top with cabbage, tomatoes, green onions, and additional sauce.

Recipe Notes

*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!

 

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!

Reader Interactions

Comments

  8. 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!

    Reply

  10. I am gonna try it! Can it be made with brown rice? All I have in the cupboard is brown rice. Thanks 🙏

    Reply

    • 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!

      Reply

        • 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.”

          Reply

  12. My rice didn’t turn out ..The chicken was
    Amazing…the sauce was too. Just wish the rice would of turned out.

    Reply

  13. 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.

    Reply

    • 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!

      Reply

  14. 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.

    Reply

  19. 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 🙂

    Reply

  21. 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!

    Reply

  22. 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!

    Reply

  23. 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!

    Reply

  24. 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 !

    Reply

    • 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

      Reply

  34. 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

    Reply

    • 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!

      Reply

  35. 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

    Reply

  36. 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!

    Reply

  37. 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 ?

    Reply

  38. 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!!

    Reply

  39. 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!

    Reply

  41. Where did you get the oven safe bowl for use in the Instant Pot? Looking forward to trying this recipe soon! Thanks so much.

    Reply

  42. 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!

    Reply

  45. I’m new to IP. Most recipes I’ve seen say to cook thawed chicken breasts for 15-20 minutes. Why only 6 minutes?

    Reply

    • 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.

      Reply

  46. 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!

    Reply

  48. 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?

    Reply

  49. 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.

    Reply

    • 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!

      Reply

  50. 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!

    Reply

    • 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!

      Reply

  51. 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! 😀

    Reply

  53. 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?

    Reply

    • 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 🙂

      Reply

  54. 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 😞

    Reply

    • 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.

      Reply

  56. 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!!

    Reply

  57. 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!

    Reply

  58. 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!

    Reply

  60. Made this for dinner & it turned out perfectly! The sauce was delicious. I went with less rice because we tend to go low carb but wish I had followed the instructions 😉

    Reply

    • Since there will be such a mass of chicken, you should add some more time, you are right. You should adjust to probably 8 minutes on high/manual, and then 10 minutes natural release. Hope you were still able to finish the chicken and enjoy the recipe!

      Reply

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