Thai Sweet Chili Chicken Pressure Cooker Recipe
This Thai Sweet Chili Chicken is a tangy, sweet and slightly spicy dish made in the pressure cooker with ease, perfect for quick flavorful dinners.
Equipment
- 1 Mixing bowl for sauce prep
- 1 Skillet for searing chicken
- 1 Pressure cooker for final cooking
Ingredients
Main ingredients
- 1 cup Sweet chili sauce main flavor base
- ¼ cup Soy sauce or tamari or coconut aminos for gluten-free
- 3 tablespoons Honey
- 2 Limes juiced
- ¼ teaspoon Ground ginger
- 2 Chicken breasts halved into 4 cutlets
- 1 tablespoon Olive oil or other cooking oil
- 1 Green onion thinly sliced
- Lime wedges for serving
Instructions
Instructions
- Whisk together sweet chili sauce, soy sauce, honey, lime juice, and ground ginger in a bowl until well combined.
- Add halved chicken breasts to a bag or shallow dish, pour in half of the marinade, and refrigerate for at least 30 minutes.
- Heat olive oil in a skillet over medium-high and sear chicken 4–5 minutes per side until golden and cooked through.
- Lower heat to medium and pour remaining marinade over the chicken. Simmer 3–4 minutes until sauce thickens and coats chicken.
- Transfer chicken and thickened sauce to pressure cooker. Seal lid properly, set to poultry mode, and cook for 10 minutes. Quick release, optionally wait a few minutes for natural release. Serve garnished with green onion and lime wedges.
Notes
Serve with rice or noodles. Marinate ahead for best flavor. Store leftovers in fridge up to 4 days or freeze for later meals.