Instant Pot Firecracker Chicken

This Instant Pot Firecracker Chicken is a quick, flavorful dinner featuring tender chicken bites coated in a sweet, spicy, and sticky sauce. It’s ready in less than 30 minutes and perfect for busy weeknights. Serve it over rice for a delicious meal that’s better than takeout!

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Ingredients

For the Chicken

• 2 lbs (900 g) boneless, skinless chicken breasts, cut into 1-inch cubes
• ⅓ cup cornstarch
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 tablespoons vegetable oil
• ½ cup water (¼ cup for deglazing, ¼ cup added with the sauce)

For the Sauce

• ⅓ cup hot sauce (such as Frank’s RedHot or sriracha)
• ½ cup light brown sugar or honey
• 1 tablespoon rice wine vinegar (or apple cider vinegar)
• 1 tablespoon soy sauce (or tamari for a gluten-free option)

To Thicken the Sauce

• 1 tablespoon cornstarch
• 1 tablespoon water

For Serving

• ¼ cup chopped green onions
• Steamed rice

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Instructions

Step 1: Prepare the Chicken

1. In a medium bowl, combine chicken, cornstarch, salt, and pepper. Toss until the chicken is evenly coated.
2. Set the Instant Pot to the SAUTÉ (Low) setting and heat the vegetable oil.
3. Add the chicken and cook for 3–4 minutes, stirring occasionally, until lightly browned. Remove the chicken from the pot and set aside.

Step 2: Deglaze the Pot

Add ¼ cup of water to the pot. Using a wooden spoon, scrape off any browned bits from the bottom. Discard the liquid and residue to keep the sauce smooth. Turn off the SAUTÉ function.

Step 3: Make the Sauce

In a small bowl, whisk together hot sauce, brown sugar (or honey), vinegar, and soy sauce. Pour the sauce mixture into the Instant Pot. Add the browned chicken back in along with another ¼ cup of water. Stir to coat the chicken.

Step 4: Pressure Cook

Secure the lid and set the valve to SEALING. Select PRESSURE COOK (Manual) and cook on High Pressure for 5 minutes. The Instant Pot will take about 4 minutes to come to pressure.
When cooking ends, quick release the steam carefully.

Step 5: Thicken the Sauce

Remove the chicken and set it aside. Turn on SAUTÉ mode again, and bring the sauce to a gentle boil. Mix 1 tablespoon cornstarch with 1 tablespoon water, then pour the slurry into the pot while whisking. The sauce will thicken quickly.
Return the chicken to the pot and stir to coat evenly in the thickened sauce.

Step 6: Serve

Spoon the Firecracker Chicken over steamed rice and sprinkle with chopped green onions.

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🌶️ Why You’ll Love This Recipe

• Made entirely in the Instant Pot — fast, easy, and minimal cleanup.
• The sweet-spicy sauce perfectly coats every piece of chicken.
• Customizable heat level — use your favorite hot sauce to adjust spice.
• Perfect for meal prep or quick weeknight dinners.

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💡 Tips

• Don’t skip deglazing — it prevents the Instant Pot from displaying a “burn” warning.
• For extra crispiness, briefly broil the cooked chicken in the oven after coating it with sauce.
• Adjust spice level: add more brown sugar for milder flavor, or more hot sauce for extra heat.
• To save time, prepare rice or noodles while the chicken cooks.

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🔄 Variations and Substitutions

• Protein: Use boneless chicken thighs, shrimp, or tofu.
• Sauce: Swap soy sauce for coconut aminos for a low-sodium, gluten-free option.
• Sweetener: Replace brown sugar with honey or maple syrup.
• Spice: Add a pinch of crushed red pepper flakes or cayenne for extra kick.

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❓ FAQs

Can I make this without an Instant Pot?
Yes! Cook the chicken in a skillet over medium-high heat, add the sauce, and simmer until thickened.

Can I double the recipe?
Yes, as long as your Instant Pot is at least 6 quarts — just make sure not to exceed the fill line.

How long does it keep?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

Is it freezer-friendly?
Yes! Cool completely, then freeze for up to 3 months. Thaw in the fridge overnight before reheating.

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🍽️ Serving Suggestions

• Serve over white or jasmine rice, quinoa, or cauliflower rice.
• Add a side of steamed broccoli, snap peas, or roasted vegetables for balance.
• Sprinkle with sesame seeds or extra green onions before serving.
• Great paired with spring rolls or a simple cucumber salad.