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Instant Pot Chicken Banh Mi
Enjoy our Instant Pot Chicken Banh Mi with chicken, lime juice, carrots, radishes, sriracha, cilantro, and mayo on a baguette. Quick, easy, and delicious!
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20 mins
Cooking Time
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Easy
Difficulty
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15 mins
Prep Time
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4 People
Serves
- 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 |
Let’s get cooking
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Combine ¼ cup lime juice, vinegar and 2 tsp. sugar in medium bowl. Add cucumber, carrots and radishes and toss. Set aside.
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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.
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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.
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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!
Hints & Tips
Chefs Tip: Add more Mayonnaise and thinly sliced jalapeno peppers for an even better sandwich.
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What you’ll need
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![Knorr Chicken Concentrated Stock packshot]()
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