Instant Pot Firecracker Chicken
This Instant Pot Firecracker Chicken recipe delivers tender, juicy chicken coated in a sweet and spicy sauce, perfect for quick and flavorful weeknight meals.
Servings: 4 servings
Ingredients
- 2 lbs chicken breasts cubed into bite-size or 1 inch pieces
- 1/3 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1/2 cup water (divided: 1/4 cup to deglaze the pot and 1/4 cup added to the chicken and sauce)
Firecracker sauce ingredients (suggested)
- 1/3 cup sweet chili sauce (ensure it’s halal-certified or substitute with a homemade or trusted brand)
- 2 tablespoons soy sauce (use a halal-certified brand or tamari for gluten-free)
- 1 tablespoon honey or maple syrup
- 1-2 teaspoons sriracha or your favorite chili sauce (adjust for preferred spice level)
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- Optional garnish: sliced green onions, sesame seeds
Instructions
- In a large bowl, combine the cubed chicken breasts with the cornstarch, salt, and black pepper. Toss thoroughly so each piece is evenly coated.
- Set your Instant Pot to the “Sauté” function and heat the vegetable oil. Once hot, add the chicken in batches, making sure not to overcrowd the pot. Brown the chicken pieces lightly on all sides for about 3-4 minutes. Remove the chicken and set aside.
- Add 1/4 cup of water to the pot and scrape the bottom with a wooden spoon to loosen any browned bits stuck to the bottom.
- Add the minced garlic and grated ginger to the pot and sauté for about 30 seconds until fragrant. Then pour in the sweet chili sauce, soy sauce, honey, and sriracha. Stir everything together and let the sauce simmer for a minute.
- Return the browned chicken back into the pot. Add the remaining 1/4 cup of water. Stir to combine everything well. Lock the lid in place and set the Instant Pot to “Manual” or “Pressure Cook” on high pressure for 7 minutes.
- When the cooking time is up, carefully perform a quick release of the pressure. Remove the lid and stir the chicken and sauce. If you prefer a thicker sauce, set the pot back to “Sauté” and cook for an additional 2-3 minutes until the sauce reaches your desired consistency.
- Spoon the Firecracker Chicken over steamed rice, noodles, or alongside roasted vegetables. Garnish with sliced green onions and a sprinkle of sesame seeds.
Equipment
- Instant Pot
- Large Bowl
- Wooden Spoon
Notes
Use fresh chicken breasts for best results, or substitute chicken thighs for juicier meat. Don’t skip the cornstarch coating to thicken the sauce. Deglaze the pot to prevent burning. Adjust the spice level by varying the sriracha. For gluten-free, use tamari and gluten-free chili sauce. Double the sauce for a saucier dish. Add vegetables or swap protein as desired. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.