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Bang Bang Chicken (Instant Pot)

July 10, 2018 152 Comments This post may contain affiliate links. Read my disclosure policy.

96.9Kshares

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, Bang Bang Shrimp Rice Bowls, 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!
  • This Instant Pot Lemon Cake is the easiest and most delicious cake! Made in half the time and incredibly moist, you will never make cake another way!
  • 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!
  • The Best Instant Pot Hard Boiled Eggs are so easy to make! Done in a few minutes and super easy to peel, you’ll never make them any other way again! 
  • 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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4.96 from 62 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 Video

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!
96.9Kshares

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Reader Interactions

Comments

  1. Delaney says

    July 10, 2018 at 8:50 pm

    I love how colorful this dish is!

    Reply
    • Ryan Cunningham says

      November 26, 2018 at 8:19 pm

      5 stars
      Great Recipe! Really easy to do.

      Reply
  2. I Heart Naptime says

    July 10, 2018 at 10:02 pm

    This looks DELICIOUS! Must make soon!

    Reply
  3. Toni | Boulder Locavore says

    July 11, 2018 at 3:12 am

    5 stars
    This looks so delish!! Adding this to our menu this week!

    Reply
  4. Sabrina says

    July 11, 2018 at 9:53 am

    This looks so easy using the Instant Pot! Can’t wait to try it!

    Reply
  5. Des says

    July 11, 2018 at 12:53 pm

    5 stars
    My mouth is watering reading this post! I will be making this very, very soon!

    Reply
  6. Abeer says

    July 11, 2018 at 4:15 pm

    5 stars
    This is the perfect summer dish. Full of flavor!

    Reply
  7. Heather Seeley says

    July 12, 2018 at 9:51 am

    5 stars
    Love this recipe!! Could eat the sauce with a spoon 🙂

    Reply
  8. Linda says

    July 12, 2018 at 9:33 pm

    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
    • Allyson says

      July 16, 2018 at 8:44 am

      Linda – I am so happy you and your family loved it! The serving options are endless for this meal!

      Reply
  9. Casey says

    July 13, 2018 at 4:10 pm

    Can I double the recipe? Would that change the cooking time? I have a 6 qt instant pot.

    Reply
    • Allyson says

      July 16, 2018 at 8:43 am

      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.

      Reply
  10. Maudie says

    July 19, 2018 at 9:34 pm

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

    Reply
    • Allyson says

      July 19, 2018 at 10:26 pm

      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
      • Lauren Breese says

        December 17, 2018 at 4:08 pm

        So set instant pot for 15 and the slow release for 10?

        Reply
        • Allyson says

          December 18, 2018 at 10:51 pm

          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
  11. Monika @ ispace1.com says

    August 10, 2018 at 10:43 pm

    5 stars
    what a great recipe, must try!

    Reply
  12. Misty says

    August 14, 2018 at 9:02 pm

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

    Reply
    • Allyson says

      August 15, 2018 at 10:41 am

      Really? What was the problem with the rice? Undercooked? Overcooked?

      Reply
      • Lynda says

        March 3, 2019 at 10:48 pm

        I had the same issue. My rice was 1/2 cooked. I used a silcon rice cooker but without the lid to it… I don’t really understand why this happened. My chicken temp was at 189… Seems high. Otherwise after cooking it my rice for more time, it was delicious 😋.

        Reply
    • Dara says

      February 27, 2019 at 10:35 am

      3 stars
      My rice was undercooked as well 🙁

      Reply
  13. Don says

    August 17, 2018 at 12:09 am

    5 stars
    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
    • Allyson says

      August 17, 2018 at 1:48 pm

      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. Heather says

    August 22, 2018 at 8:59 pm

    5 stars
    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
    • Allyson says

      August 23, 2018 at 3:07 pm

      So happy you loved it!

      Reply
  15. Elaine says

    August 30, 2018 at 10:07 pm

    5 stars
    Absolutely delicious. The whole family gave it a thumbs up.

    Reply
  16. Patti says

    September 7, 2018 at 4:44 pm

    Have frozen chicken tenders. Would like dinner in an hour. How can I adapt

    Reply
    • Allyson says

      September 11, 2018 at 9:04 am

      Yes, but you are going to need to cook it longer – set for 10 mins, then 10 mins natural release!

      Reply
  17. Sylvia Pimentel says

    September 7, 2018 at 4:54 pm

    Can the chicken for bang bang receipt can be put frozen

    Reply
    • Allyson says

      September 11, 2018 at 9:04 am

      Yes, but you are going to need to cook it longer – set for 10 mins, then 10 mins natural release!

      Reply
  18. Amanda S. says

    September 8, 2018 at 5:26 pm

    Just made this for dinner…my fave IP recipe so far! Absolutely delicious!

    Reply
    • Allyson says

      September 11, 2018 at 9:03 am

      So glad you loved it!!!

      Reply
  19. Andre says

    September 11, 2018 at 4:05 am

    5 stars
    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
    • Allyson says

      September 11, 2018 at 9:02 am

      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!

      Reply
  20. Jennifer Kirkpatrick says

    September 12, 2018 at 6:01 pm

    5 stars
    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!

    Reply
    • Allyson says

      September 13, 2018 at 8:12 am

      So happy you loved it! I have tons of Instant Pot recipes so make sure to check them out!

      Reply
  21. Leah says

    September 12, 2018 at 8:03 pm

    5 stars
    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
    • Allyson says

      September 13, 2018 at 8:10 am

      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!

      Reply
  22. Sheela says

    September 17, 2018 at 8:43 pm

    5 stars
    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
    • Allyson says

      September 18, 2018 at 8:38 am

      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?!?!

      Reply
  23. Paige says

    September 18, 2018 at 2:36 pm

    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. A Kennedy says

    September 18, 2018 at 8:54 pm

    5 stars
    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
    • Lisa says

      November 12, 2018 at 12:56 pm

      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
  25. Melissa Brown says

    September 21, 2018 at 10:24 am

    Has anyone adapted this recipe to make it in a crockpot?

    Reply
  26. Krissy Allori says

    September 27, 2018 at 4:55 pm

    5 stars
    I love how easy this recipe is! And delicious too!

    Reply
  27. Kimberly says

    September 27, 2018 at 8:19 pm

    5 stars
    So delicious and love all those flavors, yum!

    Reply
  28. Bree says

    September 28, 2018 at 1:00 am

    5 stars
    I’ve been looking for a good bang bang sauce and I love this one! So simple and it looks divine!

    Reply
  29. Pam Dana says

    September 28, 2018 at 4:23 am

    5 stars
    This is now going to be in regular rotation on my families menu! THANK YOU!

    Reply
  30. Jamielyn says

    September 28, 2018 at 7:56 am

    5 stars
    LOVE this idea! That bang bang sauce is so addicting!

    Reply
  31. Rachel says

    September 29, 2018 at 6:16 pm

    5 stars
    This was my first thing to make in my Instant Pot. SO GOOD!!

    Reply
  32. Stephanie says

    October 9, 2018 at 11:16 am

    Do you need Rice Vinegar or will regular vinegar do? I am excited to try this!!!!

    Reply
    • Allyson says

      October 10, 2018 at 8:43 am

      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!

      Reply
      • Stephanie says

        October 11, 2018 at 6:48 pm

        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!!!

        Reply
      • Tif says

        January 1, 2019 at 11:33 am

        Am I able to use lite mayo vs the full fat ? TY

        Reply
        • Allyson says

          January 1, 2019 at 7:28 pm

          Yeah that should work fine!

          Reply
  33. cissy says

    October 10, 2018 at 5:07 pm

    5 stars
    can you use skinless boneless chicken thighs?

    Reply
    • Allyson says

      October 12, 2018 at 8:54 am

      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.

      Reply
  34. Vickie says

    October 15, 2018 at 9:19 am

    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
    • Allyson says

      October 15, 2018 at 10:09 am

      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. Lisa says

    October 16, 2018 at 7:58 pm

    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. Whit says

    October 19, 2018 at 10:00 pm

    5 stars
    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
    • Allyson says

      October 21, 2018 at 10:10 pm

      Sounds like you made the most of this recipe for sure!! So happy you loved it!

      Reply
  37. Peggy says

    October 22, 2018 at 9:43 pm

    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
    • Allyson says

      October 23, 2018 at 12:43 pm

      Peggy- You should make the recipe as directed on manual/high pressure. Did it turn out?

      Reply
  38. Summer says

    October 23, 2018 at 8:44 am

    5 stars
    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
    • Allyson says

      October 23, 2018 at 12:43 pm

      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!

      Reply
  39. Jackie says

    October 24, 2018 at 3:18 pm

    5 stars
    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
    • Allyson says

      October 28, 2018 at 11:36 pm

      That should be a fine substitute! How did it turn out?

      Reply
  40. Carrie says

    November 3, 2018 at 11:24 pm

    5 stars
    Can you substitute shrimp for chicken in the instant put?

    Reply
    • Allyson says

      November 5, 2018 at 3:48 pm

      I wouldn’t- Shrimp cooks in NO time, so I would definitely not sub it for chicken in this recipe.

      Reply
  41. Ronnie says

    November 5, 2018 at 4:26 pm

    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
    • Allyson says

      November 9, 2018 at 4:12 pm

      I just used an ovensafe pyrex type of bowl like this.

      Reply
  42. Kristen says

    November 5, 2018 at 7:34 pm

    5 stars
    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
  43. Jennifer says

    November 14, 2018 at 5:01 pm

    Can I make this with frozen chicken?

    Reply
    • Allyson says

      November 14, 2018 at 10:15 pm

      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.

      Reply
  44. Anthony Allen says

    November 17, 2018 at 2:23 am

    5 stars
    Made this for dinner tonight (with chicken breast), and my wife loved it! Thanks for your sharing. Can’t wait for your next recipe.

    Reply
  45. Jennifer says

    November 19, 2018 at 5:17 pm

    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
    • Allyson says

      November 20, 2018 at 12:08 pm

      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. alicia purple says

    November 22, 2018 at 4:39 am

    5 stars
    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
  47. Gina says

    November 22, 2018 at 7:52 pm

    5 stars
    I made this and it is delicious!! Used ACV ( no rice vinegar)

    Reply
  48. sanchez says

    November 23, 2018 at 12:29 pm

    5 stars
    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
    • Allyson says

      November 23, 2018 at 4:08 pm

      It should stay good for 3-4 days in the fridge! The sauce will keep for 7 days by itself in the fridge!

      Reply
  49. Mardi says

    November 26, 2018 at 6:37 pm

    5 stars
    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
    • Allyson says

      November 27, 2018 at 12:46 pm

      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. Stacy says

    November 26, 2018 at 9:17 pm

    5 stars
    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
    • Allyson says

      November 27, 2018 at 12:25 pm

      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. Marie says

    November 29, 2018 at 12:28 am

    5 stars
    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
    • Marie Nicholson says

      December 3, 2018 at 1:07 pm

      5 stars
      I meant chicken thighs. Not breast. Haha

      Reply
  52. Lisa@eatfrysmith says

    December 7, 2018 at 10:19 am

    5 stars
    This is amazing sauce. I cooked it without rice, I tried use this sauce with noodles. It’s so good you should try it.

    Reply
    • Allyson says

      December 7, 2018 at 12:08 pm

      I have done that! The sauce is just amazing, right?!?!

      Reply
  53. Stephanie says

    December 12, 2018 at 6:35 pm

    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
    • Allyson says

      December 13, 2018 at 8:31 am

      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. Kristin says

    December 21, 2018 at 12:41 pm

    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
    • Allyson says

      December 22, 2018 at 7:12 pm

      Kristin- the time will stay the same regardless of how much you cook. Enjoy!

      Reply
  55. Craig Paton says

    December 25, 2018 at 1:56 pm

    Could you use brown rice as a pot in pot?

    Reply
    • Allyson says

      December 25, 2018 at 3:05 pm

      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. Kaia says

    December 31, 2018 at 8:22 pm

    5 stars
    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. Anne says

    January 3, 2019 at 12:23 pm

    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
    • Allyson says

      January 4, 2019 at 3:53 pm

      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!!!

      Reply
  58. DS says

    January 12, 2019 at 4:05 pm

    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
  59. Mary says

    January 24, 2019 at 8:15 pm

    If I want to use long grain rice, should I cook on high for an extra minute or two? And would I need extra water?

    Reply
    • Allyson says

      January 25, 2019 at 12:58 pm

      This recipe uses long grain white rice so just follow the printed directions 🙂

      Reply
      • Mary says

        January 25, 2019 at 1:22 pm

        Thank You😊

        Reply
  60. Suzanne says

    February 10, 2019 at 8:51 pm

    5 stars
    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
    • Allyson says

      February 11, 2019 at 1:48 pm

      So glad you loved it!!!

      Reply
  61. Eric says

    February 16, 2019 at 7:18 pm

    4 stars
    doubled the recipe but the chicken was undercooked. Just an FYI for anyone grabbing the 2lb chicken.

    Reply
    • Allyson says

      February 17, 2019 at 9:04 pm

      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
  62. Cheri says

    March 8, 2019 at 8:21 pm

    5 stars
    Very good, would make it again!

    Reply
    • Cheri says

      March 8, 2019 at 8:22 pm

      I took a picture didn’t know how to post it.

      Reply
      • Allyson says

        March 8, 2019 at 9:45 pm

        You can’t post pictures here, but would love for you to post it on my facebook post!

        Reply
  63. Teresa says

    April 1, 2019 at 9:32 pm

    5 stars
    Just made this, it was delicious, thank you! I cut the sriracha down to one tablespoon in the sauce, and it was spicy enough. I also skipped the step of adding the shredded chicken back in the pot, since I thought that would make it too spicy.

    Reply
    • Allyson says

      April 8, 2019 at 8:46 am

      So glad you loved it! Definitely tailor the recipe to your tastes! Cheers!

      Reply
  64. Bill says

    April 2, 2019 at 2:07 am

    The food is really attractive. Great Recipe! Really easy to do. Thank you for sharing it

    Reply
  65. Michele says

    April 8, 2019 at 1:06 am

    5 stars
    I tried to read your article carefully, because I believe this is one of the best recipes I’ve ever known. thank you for sharing

    Reply
  66. Crystal says

    April 13, 2019 at 12:51 pm

    5 stars
    My whole family LOVED this! My only suggestion is to double the sauce because it is soooooo good!!!!

    Reply
  67. Sue says

    April 25, 2019 at 11:04 am

    I always have heard how good bang bang chicken is but I don’t like spicy food, so I’ve never tried it. Just saw your ingredients and it looks so good. Would it lose taste if I left out the spicy ingredients? I know some recipes do lose flasvour.

    Reply
    • Allyson says

      April 26, 2019 at 1:42 pm

      I would maybe try reducing the sriracha. You add it as you eat it to increase the heat if you want…I can’t say how it would be without it, but I think not great 🙁

      Reply
  68. Traci says

    May 2, 2019 at 10:51 am

    5 stars
    Made this the other day and it was great! Had to “sissy” it down for my hubby who doesn’t like spicy foods. I also wanted extra chicken for lunches so I used 3 large breasts and just eyeballed the ingredients for the instapot. Only used 1tbsp sriracha for the sauce as well. Bought the “carb counter” wraps and had us a pretty healthy meal!

    Reply
  69. Mary@lasesana says

    May 26, 2019 at 5:13 am

    Definitely it’s a bang bang, Love to have a bowl of this for my instant meal.

    Reply
  70. National Restaurant says

    June 3, 2019 at 9:12 am

    5 stars
    Delicious, quick and easy!! Thank you! This will be my go to weeknight meal from now on!

    Reply
  71. Toroso Restaurant says

    June 12, 2019 at 11:22 am

    5 stars
    This dish is perfect for all members of my family including children, because it is useful.

    Reply
  72. rook brand shirts says

    June 19, 2019 at 9:40 am

    Omg it’s easy to make, I made it last week, the flavor was so good, I think I’m addicted with this bang bang chicken dish. Thanks so much

    Reply
  73. Gracie says

    June 25, 2019 at 11:00 pm

    This might be a dumb question, but can I use a Pyrex bowl for the rice?

    Reply
    • Allyson says

      June 26, 2019 at 12:55 pm

      I always do, but pyrex does not claim it is IP safe. Use at your own discretion. You could also use a silicon bowl or cake pan insert.

      Reply
  74. Kaitlin says

    July 21, 2019 at 10:55 am

    5 stars
    I’ve made this so many times I figured I should probably leave a review 😂 This is a staple dinner item for us and I always make extra chicken to freeze for quick meals. I make my rice separately. Equal parts rice and water, pressure cook 3 minutes and then a 10 minute natural release. Remove rice and put in a container to keep it warm and then cook chicken. Always turns out perfectly.

    Reply
    • Allyson says

      July 22, 2019 at 10:04 am

      Kaitlin, thank you so much for your review and tips!!! I am so happy you love it as much as us!

      Reply
  75. Jen says

    August 6, 2019 at 3:23 pm

    5 stars
    This is my favorite instant pot recipe ever. It’s in our normal rotation and we both just LOOOOOVE it. I highly recommend using Fix brand sriracha if you can find it, it’s super flavorful. Leftovers freeze great too, so we usually make a double batch and put the rest in the freezer. We usually put the lefovers in crunchy taco shells with the cabbage piled on top, drizzled with the dressing. Super yummy, thanks so much for this!

    Reply
  76. Williams says

    October 11, 2019 at 11:33 pm

    5 stars
    I love to cook. I’m always looking for new recipes for my menu, which makes me always interested in my work. Today’s my lucky day, Oven Bang Bang Chicken is great, just follow the instructions and everything is easy, I like that. Thanks for your sharing

    Reply
  77. Jessica says

    November 3, 2019 at 7:00 pm

    Just made this using Jasmine rice and it was under cooked. Chicken was fine, just the rice. Advice?

    Reply
    • Allyson says

      November 4, 2019 at 3:47 pm

      Not sure as I haven’t used Jasmine rice for this dish. I would see what the cooking time for Jasmine rice is in the instant pot and go from there. Good luck!

      Reply
  78. Marie Palardy says

    February 21, 2020 at 9:58 am

    Can I make this and freeze it – how would I heat it up?

    Reply
    • Allyson says

      February 21, 2020 at 11:02 am

      Yes, but I would keep the sauce and chicken separate in that case. Once frozen you could put back in the IP for 10 mins on high pressure, or you could defrost overnight in the fridge and then heat however you desire.

      Reply
  79. Haley D. Williams says

    May 12, 2020 at 4:05 pm

    5 stars
    SO GOOD This is going into the cooking rotation for sure

    Reply
  80. Erin | Dinners,Dishes and Dessert says

    May 12, 2020 at 8:28 pm

    5 stars
    This Instant Pot Bang Bang Chicken looks delicious and so easy to make!

    Reply
  81. Vikki says

    May 13, 2020 at 1:52 am

    5 stars
    Love this easy spicy sauce! Makes super tasty chicken

    Reply
  82. Catalina says

    May 13, 2020 at 9:57 am

    5 stars
    A must try recipe for sure in my Instant Pot! Looks so inviting!

    Reply
  83. Jacque Hastert says

    May 13, 2020 at 12:49 pm

    5 stars
    This chicken is so versatile and works with so many dishes! It’s easy, loaded with flavor, and absolutely delicious!

    Reply
  84. Kevin says

    May 15, 2020 at 11:58 am

    5 stars
    I have got to make this for lunch this weekend! I love the flavors!

    Reply
  85. Kristeene says

    May 24, 2020 at 3:00 pm

    This was great ! I used skinless boneless chicken thighs and Splenda instead of sugar for the sauce. Next time I will cook for 8 min to ensure rice was cooked, and use chicken stock instead of water for rice. Yum!

    Reply
  86. Wendy says

    June 5, 2020 at 7:58 pm

    5 stars
    Wow! I cooked my rice in the instant pot with the bowl directly sitting ontop of frozen chicken breasts. I cooked it for 10 minutes high pressure and then natural released for 16 minutes. Amazing! We halved the siracha and added additional mayo for the kids to tone it down.

    Reply
  87. Daysha says

    August 18, 2020 at 8:54 pm

    5 stars
    I made this for the first time about a year and a half ago. Now I make it nearly every week and spend all day at work looking forward to dinner. This is my FAVORITE meal and it is so easy to make! I also don’t feel incredibly guilty eating it, especially when I load up the veggies and go easy on the rice. The perfect amount of spicy sweet deliciousness to feel my tummy on a warm summer day (and heck I even eat it all winter too). THANK YOU!!!

    Reply
    • Allyson says

      August 19, 2020 at 10:24 am

      WOW! What a great review! I am so happy you LOVE it!!!

      Reply
  88. Lasesana says

    October 7, 2020 at 5:49 am

    5 stars
    Good food. I like this dish. Delicious and healthy. I followed your recipe. It is simple and effective. Hope you will have many good articles. The taste of this dish is delicious and unique.In your opinion, we should cook this dish for how long is best? Thank.

    Reply
  89. Tambra Petush says

    October 13, 2020 at 8:13 am

    What’s the nutrition value please would love to try I’m on ww

    Reply
    • Allyson says

      October 13, 2020 at 4:29 pm

      The nutrition can best be calculated using the exact ingredients you used and entering them into a recipe calculator like MyFitnessPal!

      Reply
  90. steven d hoskins says

    December 3, 2020 at 10:15 pm

    5 stars
    Thank you very much. This chicken looks awesome. I hope I could try this chicken. I will try your recipe to make this recipe for my family and my friends. I think they will love it. I hope you create more recipes like this. Thanks

    Reply
  91. brooklyn grill says

    December 15, 2020 at 10:57 am

    5 stars
    Looks yummy. I’ve tried to make this for my family, and my family really love it. I will introduce your recipe for my friends. Thank you so much. I love it.

    Reply
    • Allyson says

      December 15, 2020 at 12:58 pm

      So happy y’all love it as much as we do! Cheers!

      Reply
  92. Janell says

    December 21, 2020 at 9:46 pm

    What could I sub for the sriracha sauce? Is it like Tabasco sauce?

    Reply
    • Allyson says

      December 24, 2020 at 3:06 am

      No, it’s more of a chili sauce. Your best subs will be: the best flavor option: Sambal Oelek. Sambal oelek is hands down your best bet if you’re looking for a Sriracha alternative in a major grocery store. …The potential match: Another hot sauce or chili paste

      Reply
  93. phx cooks says

    December 22, 2020 at 6:52 am

    5 stars
    Wow, your recipe is so amazing. I have never known this recipe. Thank for sharing. I will share this recipe for my friends and my family. I think they love it too.

    Reply

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Hi! I’m Allyson - Welcome to my blog where you will find lots of recipes & food goodness, DIY projects, crafts & a little bit of everything. I’m so happy you stopped by because I have a lot to share with you! Lets connect on social media, and be sure to subscribe to my email so you won’t miss a post!



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