Instant Pot  Chicken Banh Mi

Instant Pot Chicken Banh Mi

  • 20 mins

    Cooking Time

  • Difficulty

  • 15 mins

    Prep Time

  • 4 People

    Serves

  • 1/2 cup fresh lime juice, divided
  • 1/4 cup rice wine vinegar
  • 2 Tbsp. PLUS 2 tsp. granulated sugar, divided
  • 1/2 large seedless cucumber, thinly sliced
  • 1 cup matchstick cut carrots
  • 5 radishes, thinly sliced
  • 2 Tbsp. vegetable oil
  • 1 1/2 lbs. boneless, skinless chicken breasts
  • 2 cups water
  • 2 Tbsp. sriracha sauce
  • 1 Tbsp. Knorr® Chicken Concentrated Stock
  • 2 tsp. fish sauce
  • 2 large cloves garlic, sliced
  • 1 large baguette, halved lengthwise then cut into crosswise into 8 pieces
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise

  1. Combine ¼ cup lime juice, vinegar and 2 tsp. sugar in medium bowl. Add cucumber, carrots and radishes and toss. Set aside.

  2. Heat oil in Instant Pot on SAUTE setting and cook chicken, turning once, until browned, about 6 minutes. Stir in remaining ¼ cup lime juice, remaining 2 Tbsp. sugar, water, sriracha, Knorr® Chicken Concentrated Stock, fish sauce and garlic. Secure lid and set to MANUAL HIGH PRESSURE and cook 8 minutes.

  3. Allow NATURAL RELEASE for 5 minutes then QUICK RELEASE. Remove lid. Remove chicken to cutting board and cover with foil to keep warm. Change setting to SAUTE and cook 5 minutes or until liquid is reduced to ¾ cup to 1 cup. Meanwhile, slice or shred chicken.

  4. Return chicken to Instant Pot. Turn off Instant Pot. Evenly divide chicken and juices onto 4 bread bottoms, top evenly with pickled vegetables, cilantro, Mayonnaise, then bread tops. Dig in!



  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 670.0
Calcium (g) 0.0 mg
Carbohydrates (g) 49.0 g
Cholesterol (g) 135.0 mg
Fat (g) 32.0 g
Fiber (g) 3.0 g
Iron (g) 0.0 mg
Potassium (g) 0.0 mg
Protein (g) 46.0 g
Saturated Fat (g) 5.0 g
Sodium (g) 1300.0 mg
Sugars (g) 15.0 g
Trans Fat (g) 0.0 g
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