If you love a sticky, sweet, spicy chicken dish that lands fast, then this Instant Pot firecracker chicken is your new go-to recipe. This dish is an absolute flavor explosion! It’s the perfect balance of sweet, tangy, and spicy, with the most incredible, glossy sauce that clings to every single bite of tender chicken.
It’s a true weeknight win: quick sauté, quick pressure cook, and a one-minute cornstarch finish. Adjust the heat for your crew, keep it gluten-free with tamari, and shower it with green onions for that takeout style finish.
Why You'll Love My Instant Pot Firecracker Chicken Recipe
Speed Demon: 25 minutes total. Yes, you read that right. It’s faster than delivery and a million times more satisfying.
The Perfect Sauce: We're not just throwing ingredients together; we're building a sauce with layers of flavor that will have you licking the spoon.
Meal Prep MVP: This recipe makes fantastic leftovers and freezes beautifully. Your future self will thank you.
Customizable Heat: I'll show you exactly how to dial the spice up or down to make it perfect for your palate (and the kids!).
David
Ingredient Notes
For the Chicken:
- 2 lbs (900g) chicken breasts, cubed: Pro-Tip: For the most tender result, use chicken thighs! They are more forgiving and stay incredibly juicy under pressure. But breasts work great, too—just don't overcook them.
- ⅓ cup cornstarch: This is our magic dust! It creates a light coating that helps the chicken brown and, most importantly, thickens the sauce beautifully later on. Don't sub with flour here—cornstarch gives that classic glossy takeout texture.
- ½ tsp salt & ¼ tsp black pepper: The essential flavor starters.
For That Iconic Firecracker Sauce:
- ⅓ cup hot sauce (like Frank's or Cholula): Frank's gives you that classic “Buffalo” wing flavor, while Cholula is a bit smokier. This is where the “fire” comes from!
- ½ cup brown sugar or honey: This is our “cracker” – the sweet balance to the heat. Brown sugar gives a deeper molasses flavor, while honey is a touch brighter.
- 1 tbsp rice wine vinegar or apple cider vinegar: CRUCIAL! This isn't just for tang; the acidity cuts through the sweetness and spice, making the whole flavor profile “pop” instead of being one-note.
- 1 tbsp soy sauce (or tamari for GF): This adds the salty, savory, umami backbone that makes the sauce taste complex and rich.
For Serving & Finishing:
- 1 tbsp cornstarch + 1 tbsp water (slurry): Our secret weapon for a thick, glazy sauce that clings to the chicken instead of pooling at the bottom of the bowl.
- Cooked rice, ¼ cup chopped green onion: The classic, comforting base and a fresh, colorful garnish.
Tips for Firecracker Flavor (My Instant Pot Expertise!)
- Spice Level Control: This dish is intentionally spicy! If you prefer a milder flavor, easily reduce the amount of hot sauce. For a non-spicy but still tangy dish, you can substitute the hot sauce with ketchup—it still works beautifully with the sweetness!
- Why the Two-Step Cornstarch? We use cornstarch twice! The first coat creates a light crust during the sear. The second (the slurry) is added after pressure cooking to get that desired, glossy, takeaway-style thickness without risking a “Burn” warning.
- The Rice Pairing: Serving this over Jasmine rice is my favorite choice. Its delicate aroma and fluffy texture balance the aggressive flavor of the sauce perfectly!
- Meal Prep Friendly: This recipe is great for making ahead! Store leftovers in an airtight container in the fridge for up to 3 days, or freeze the cooked chicken and sauce for up to 3 months.
- Avoid the Burn Notice: Deglazing thoroughly is key. Also, ensure that all the cornstarch-coated chicken is well mixed into the liquid before pressurizing.
Storage, Make-Ahead, and Reheat
- Fridge: Airtight up to 3 days.
- Reheat: Skillet over medium with a splash of water to loosen; microwave in short bursts works too.
- Freeze: Up to 3 months. Thaw overnight; reheat gently and refresh with a squeeze of lime or splash of soy.
For even more delicious recipes, you may like these:
Instant Pot Firecracker Chicken
Ingredients
- 2 pounds chicken breasts cubed into bite-size or 1 inch pieces
- ⅓ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons vegetable oil
- ½ cup water ¼ to deglaze and ¼ added to the chicken and sauce
For the sauce
- ⅓ cup hot sauce such as Frank's hot sauce or Cholula
- ½ cup brown sugar or honey
- 1 tablespoon rice wine vinegar or apple cider vinegar
- 1 tablespoon soy sauce if GF – use tamari sauce instead of soy sauce
For Serving
- ¼ cup green onion chopped
- Cooked rice for serving
To Thicken
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- To a bowl, add the chicken, corn starch, salt, and pepper. Mix so that the chicken is well coated.
- On the Instant Pot press on SAUTE (on low) and heat the oil. Add the chicken, and brown it until lightly browned. Remove the chicken from the pot onto a plate and set aside.
- Deglaze the pot by adding ¼ cup of water, and with a flat edge wooden spoon or a heat resistant spatula scrape off any bits stuck to the bottom of the pot. I recommend discarding the liquid and the chicken cornstarch bits that were stuck to the pot to get a smooth sauce. Switch off the saute setting.
- In a bowl, whisk all of the sauce ingredients until well combined, then add them to the Instant Pot and put the chicken back. Add ¼ cup of water to the chicken and sauce, and give everything a good mix.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 5 minutes at high pressure. The Instant Pot will take around 4 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
- Carefully open the lid, and remove the chicken from the pot and set aside.
Notes
Make It Your Own
- Extra crispy finish: After pressure cooking, broil sauced chicken on a foil-lined sheet 2–3 minutes to caramelize edges.
- Veg boost: Stir in steamed broccoli or snap peas after thickening.
- Garlic-ginger flair: Add 1 tsp grated ginger and a minced garlic clove to the sauce.
- Sesame twist: Finish with toasted sesame seeds and a drizzle of sesame oil.
- Thigh lovers: Swap breasts for boneless thighs; same method, extra juicy.
FAQs: Your Instant Pot Firecracker Questions, Answered!
Can I make this without an Instant Pot?
You sure can! In a skillet, brown the cornstarch coated chicken. Remove it, then make the sauce in the same skillet. Let it simmer, add the chicken back, and cook until the chicken is cooked through and the sauce has thickened (about 5-7 minutes). No need for a cornstarch slurry if you simmer it long enough.
New to Pressure Cooking?
Start with the Instant Pot Playbook—basics, FAQs, and 40+ Recipes to get you started
Why did I get a “BURN” message?
The most common culprit is food stuck to the bottom. This is why deglazing is so critical. Other reasons: not enough liquid, or the sauce ingredients (especially tomato-based ones) are too thick before pressurizing. Always deglaze and make sure nothing is stuck!
Can I use frozen chicken?
I don't recommend it for this recipe. The cornstarch coating won't stick to frozen chicken, and it will release too much water, throwing off the sauce consistency. Thawed chicken is essential here.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or in a skillet on the stove. If the sauce thickens too much, add a teaspoon of water while reheating.
Is this recipe gluten-free?
Yes, easily! Just ensure you use Tamari instead of soy sauce and double-check that your hot sauce brand is gluten-free (most, like Frank's, are).
