Thai Sweet Chili Chicken in the Pressure Cooker
This Thai Sweet Chili Chicken delivers bold flavor with minimal effort using the pressure cooker. Juicy cutlets, tangy sauce, and a hint of heat make it perfect over rice or noodles.
Equipment
- 1 Mixing bowl for marinade
Ingredients
Main Ingredients
- 1 cup Sweet chili sauce
- ¼ cup Soy sauce or tamari or coconut aminos gluten-free option
- 3 tablespoons Honey
- 2 Limes juiced
- ¼ teaspoon Ground ginger
- 2 Chicken breasts halved to make 4 cutlets
- 1 tablespoon Olive oil or cooking oil
- 1 Green onion thinly sliced for garnish
- Lime wedges for serving
Instructions
Instructions
- Whisk together sweet chili sauce, soy sauce, honey, lime juice, and ginger in a small bowl.
- Marinate chicken cutlets in half of the sauce for at least 15 minutes.
- In a large skillet, heat oil over medium. Sear chicken 5-6 minutes per side until golden brown and cooked through.
- Add remaining sauce to skillet and simmer chicken 2-3 minutes until thickened.
- Transfer everything to a pressure cooker. Seal lid and cook on high for 10 minutes. Use quick release to open safely.
- Remove chicken and garnish with green onion and lime wedges before serving.
Notes
Serve with steamed rice or noodles. Store leftovers in airtight containers for up to 4 days or freeze for future meals.