Thai Sweet Chili Chicken Pressure Cooker Recipe

This Thai Sweet Chili Chicken is tender, juicy, and full of bold sweet and tangy flavors, all made quick and easy in the pressure cooker.

Prep Time 15

Cook Time 40

Total Time 55

Course Soup

Cuisine Mexican

Servings 4 servings

Calories 360 kcal

1 cup sweet chili sauce this is your flavor base and it’s got that perfect balance of sweet heat
¼ cup soy sauce or gluten-free tamari or coconut aminos
3 tablespoons honey for stickiness and sweetness
2 limes juiced
¼ teaspoon ground ginger adds warm flavor
2 chicken breasts halved into 4 cutlets for even cooking
1 tablespoon olive oil or your favorite cooking oil, for searing
1 green onion thinly sliced for garnish
lime wedges for serving

Mix sweet chili sauce, soy sauce, honey, lime juice, and ground ginger in a small bowl until smooth.
Heat olive oil in a large skillet over medium heat. Add chicken cutlets and cook for 4–5 minutes each side until browned.
Transfer browned chicken to pressure cooker pot and pour sauce mixture over chicken to cover.
Seal the lid, position valve to sealing, and pressure cook for 8 minutes.
Use quick release to release steam once cooking time is complete.
Carefully open lid, spoon extra sauce over chicken, garnish with green onions, and serve with lime wedges.

Leftovers store well in the fridge for 3–4 days or freezer for up to 2 months. Reheat gently to preserve tenderness.