Crispy Instant Pot Chicken Banh Mi Bowls: A Flavorful and Easy Weeknight Meal

Prepare your taste buds for an explosion of flavor with these incredible Crispy Pressure Cooker Chicken Banh Mi Bowls! Taking inspiration from the beloved Vietnamese Banh Mi sandwich, this recipe offers a delicious, deconstructed, and bread-less rendition served over a comforting base of rice. Our succulent chicken is efficiently cooked in an Instant Pot or pressure cooker, then crisped to perfection under the broiler, and finally paired with vibrant pickled vegetables and a creamy sriracha mayo. It’s a culinary journey that promises both convenience and exceptional taste, making it an ideal choice for a satisfying weeknight dinner.

Embracing the Banh Mi Bowl Craze

The culinary world is constantly evolving, and one of the most exciting trends is the deconstruction of classic dishes into versatile, satisfying bowls. These Crispy Chicken Banh Mi Bowls are a prime example, allowing you to savor all the iconic flavors of a Vietnamese Banh Mi sandwich without the traditional baguette. While we absolutely adore the carb-rich crunch of a fresh baguette, transforming this favorite into a bowl opens up a world of possibilities for customization, lighter meal options, and exciting textural contrasts.

For those who’ve followed our culinary adventures, you might remember our recent obsession with crispy chicken carnitas. It’s a love affair that continues with this recipe, bringing that irresistible crispy texture to a whole new level. We’re taking everything you love about the classic Vietnamese Banh Mi sandwich – the tender, flavorful meat, the bright, tangy pickled vegetables, the refreshing herbs, and the spicy kick – and reimagining it as a hearty, wholesome bowl.

Instead of bread, we layer our crispy, caramelized chicken over a bed of fluffy white or nutritious brown rice, or even springy noodles for a different twist. Then, we generously pile on those essential vibrant pickled vegetables, crisp English cucumber slices, fiery jalapeños for a little heat, and a generous sprinkle of fresh cilantro. No Banh Mi experience is complete without a rich, spicy drizzle, and our sriracha mayo takes center stage, tying all the incredible components together. Trust us, once you try this sauce, you’ll understand why we live for it!

And for the purists among us, fret not! If the idea of a Banh Mi without its signature baguette feels sacrilegious, you can absolutely use these incredible ingredients to assemble traditional sandwiches. However, if you’re ready to embrace the dynamic world of fusion cuisine, imagine these banh mi components in other exciting forms – perhaps a banh mi taco? The possibilities are endless, and equally delicious!

The Star of the Show: Perfectly Crispy Pressure Cooked Chicken

Every exceptional Banh Mi Bowl needs a captivating centerpiece, and in our case, that’s the incredibly flavorful and crispy chicken. This isn’t just any chicken; it’s the heart and soul of this recipe, meticulously prepared to deliver both tender juiciness and an irresistible caramelized crunch. The secret lies in a two-stage cooking process that utilizes the efficiency of a pressure cooker followed by the intense heat of a broiler.

Crafting the Flavorful Cooking Liquid

Our journey begins with a homemade liquid blend that will infuse the chicken with authentic Vietnamese-inspired flavors. This dynamic mixture consists of equal parts fragrant lemongrass paste, umami-rich fish sauce (which is optional if it’s not to your preference, as the recipe is quite forgiving!), a touch of sugar for balance, a hint of sriracha for warmth, and tangy rice vinegar. We then round it out with a quarter cup of low-sodium soy sauce. This precise combination creates a robust, aromatic base that penetrates every fiber of the chicken as it cooks, ensuring deep, pervasive flavor.

Searing for Juiciness and Depth

Before the pressure cooking begins, we season boneless, skinless chicken breasts (or thighs, which also work beautifully for added richness and moisture) generously with salt and pepper. A quick sear in the pressure cooker on the sauté setting helps to lock in those precious juices and develops a beautiful golden crust, adding an initial layer of savory flavor. This crucial step ensures the chicken remains moist and succulent even after shredding and broiling. Alongside the chicken, we introduce fresh aromatics: a quartered onion, several cloves of pressed garlic, sliced jalapeño (seeds and ribs removed for a milder heat, or kept in for an extra kick), and a handful of fresh cilantro. Sautéing these ingredients briefly helps to release their fragrant oils, building a complex flavor foundation for the dish that will truly shine.

Pressure Cooking for Tender Perfection

Once the chicken is seared and the aromatics are fragrant, we return the chicken to the pot and pour in our prepared cooking liquid. The pressure cooker then works its magic, transforming the chicken into incredibly tender, fall-apart pieces in just 8-12 minutes, depending on the thickness of your chicken. This efficient method ensures the chicken absorbs all the wonderful flavors from the liquid, resulting in meat that shreds effortlessly with two forks. The high-pressure environment tenderizes the chicken fibers, making it exceptionally succulent and ready for the next delicious step.

The Broiler’s Magic Touch: Achieving Ultimate Crispiness

After pressure cooking, the shredded chicken is transferred to a baking sheet. Here’s where the magic truly happens: we drizzle the chicken with some of its flavorful cooking juices and a tablespoon of sesame oil, then send it under a hot broiler for a few minutes. This high-heat exposure caramelizes the sugars in the cooking liquid, creating an irresistible crispy, slightly charred exterior while maintaining a tender and juicy interior. We recommend tossing the chicken halfway through broiling and adding a touch more liquid to ensure even crispiness and prevent drying. The result is a texture sensation – tender on the inside, wonderfully crisp and caramelized on the outside – that will leave you wanting more of this perfectly crafted protein!

Essential Accents: Quick Pickled Vegetables

While the crispy chicken undoubtedly steals the spotlight, let’s not overlook the unsung heroes of these Banh Mi Bowls: the quick pickled vegetables. Their bright, tangy, and subtly sweet profile isn’t just a sidekick; it’s a critical component that cuts through the richness of the chicken and elevates the entire dish, providing that authentic Banh Mi zest. Ideally, you’ll want to prepare these first, allowing them ample time to marinate and fully absorb the vibrant pickling brine, but the allure of that crispy chicken often makes it hard to resist starting there!

The Perfect Pickling Brine

Creating these pickled vegetables is wonderfully straightforward and requires minimal effort. The magic begins with a simple yet incredibly effective pickling liquid made from equal parts water and rice vinegar, sweetened with granulated sugar and seasoned generously with salt. This harmonious blend strikes the perfect balance of sour, sweet, and salty, providing the quintessential flavor contrast that defines Banh Mi. Once whisked together and dissolved, this brine becomes the ideal bath for your chosen vegetables, transforming them into tender-crisp bursts of flavor.

Selecting and Preparing Your Veggies

For a traditional Banh Mi experience, daikon radish and carrots are the go-to choices, offering a delightful crunch and a hint of earthy sweetness. We love preparing them as delicate ribbons using a standard vegetable peeler; simply peel the vegetable, turning it slightly after each stroke, to create beautiful, thin strips. If you’re short on time or prefer a different texture, pre-julienned carrots are a fantastic shortcut that will yield similar results. You can also use a mandoline to create uniform thin circles, or opt for thinly sliced daikon radishes and matchstick carrots. The key is thinness, which allows the vegetables to quickly soften and absorb the pickling liquid, becoming wonderfully tender-crisp in a short amount of time. Don’t be afraid to experiment with other quick-pickling friendly vegetables like crisp cucumber slices or thinly sliced red onion for added variety and color!

Building Your Perfect Crispy Chicken Banh Mi Bowl

Assembling these bowls is where your creativity can truly shine, allowing you to tailor each serving to individual preferences. Start with your chosen base, which forms the hearty foundation of your flavorful meal. While fluffy white rice is a classic and satisfying choice, don’t hesitate to explore other nourishing options such as quinoa for added protein and a nutty flavor, springy noodles for a different mouthfeel, hearty farro for a chewier texture, or even a refreshing chopped cabbage mix. Personally, I’m absolutely obsessed with the latter! We almost always have a bag of pre-chopped cabbage mix in the fridge, and since I’m constantly trying to manage my carb intake (a challenge for many, and 10 times harder if you’re Asian, trust me!), swapping half the rice for cabbage mix is a game-changer. It introduces an incredible lightness and a delightful, fresh crunch that perfectly complements the rich, savory chicken. This combination is truly refreshing and adds an unexpected element of texture to these Banh Mi bowls; I highly recommend you try it!

Once your base is set, it’s time to layer on the stars of the show. Generously pile on the irresistible crispy Banh Mi chicken, followed by a bountiful portion of those vibrant, tangy pickled vegetables. Next, add your fresh herbs – typically chopped cilantro, which brings a burst of freshness – and thin slices of fresh jalapeños for an additional kick of heat and a vibrant pop of color. Don’t forget crisp cucumber slices for extra coolness. Finally, complete your masterpiece with a generous, luscious drizzle of sriracha mayo. Because honestly, what’s any dish without a fantastic sauce? You can easily whip up your own homemade version by combining 2-4 tablespoons of sriracha (adjust to your preferred spice level) with half a cup of good quality mayonnaise and a pinch of garlic powder. Whisk it until smooth, and for easy serving, transfer it to a squeeze bottle for a perfect zig-zag finish. Alternatively, many international food aisles now offer convenient squeeze bottles of sriracha mayo, making assembly even quicker and simpler.

These bowls are not just incredibly delicious; they’re also remarkably versatile, making them perfect for any occasion. I recently prepared just over a pound of this crispy chicken, and it vanished in a flash! Whether served as the main component in a vibrant Banh Mi salad, tucked into sandwiches or wraps for a quick lunch, or even as flavorful fillings for tacos, this crispy chicken is a true culinary chameleon. Its adaptability makes it perfect for meal prep, allowing you to enjoy flavorful, wholesome meals throughout the week with minimal effort and maximum satisfaction.

For me, bowls like these are a weekday lifeline, offering the perfect balance of lightened-up comfort food that doesn’t compromise on flavor. They bring together complex flavors, satisfying textures, and nutritional value in one convenient, easy-to-manage package. These Crispy Chicken Banh Mi Bowls are, quite simply, everything you could want in a modern, healthy, and incredibly tasty meal.

Yield: 4-6 servings

Crispy Chicken Banh Mi Bowls

Prep Time
25 minutes

Cook Time
25 minutes

Total Time
50 minutes

Crispy pressure cooker chicken banh mi bowls! The chicken is quickly cooked in the pressure cooker and then crisped under the broiler, served with rice, tangy pickled veggies, and creamy sriracha mayo for an irresistibly delicious meal.

Ingredients

For Pickled Veggies:

• 1/2 cup water
• 1/2 cup rice vinegar
• 1/3 cup granulated sugar
• 1 1/2 teaspoons salt
• 1 1/4 cup daikon radish ribbons (see notes)
• 1 1/4 cup carrot ribbons (see notes)

For the Crispy Chicken:

• 1 1/4 – 1 1/2 pounds boneless, skinless chicken breast or thighs
• Salt and freshly ground black pepper, to taste
• 1 tablespoon sugar
• 1 tablespoon sriracha
• 1 tablespoon rice vinegar
• 1 tablespoon lemongrass paste (or freshly minced lemongrass)
• 1 tablespoon fish sauce (optional, see note)
• 1/4 cup low sodium soy sauce
• 1 small onion, quartered
• 1 jalapeño, sliced (seeds and ribs removed for less spice, optional)
• 4 cloves garlic, pressed or minced
• 1/2 bunch fresh cilantro leaves + stems
• 1 tablespoon sesame oil

For Assembling the Bowls:

• Cooked white rice, brown rice, quinoa, or noodles as a base
• Sliced fresh jalapeños, for garnish
• Fresh chopped cilantro, for garnish
• Sliced English cucumbers, for garnish
• Sriracha mayo (homemade or store-bought, see notes for recipe)
• Sesame seeds, for garnish (optional)
• Chopped cabbage mix (optional, as a base or mixed with rice)

Instructions

1. Prepare Pickled Veggies: In a medium-sized bowl, thoroughly whisk together the water, granulated sugar, rice vinegar, and salt until the sugar and salt are completely dissolved. Add the prepared daikon radish and carrot ribbons to the brine. Ensure the vegetables are fully submerged. Cover the bowl and allow the veggies to soak in the refrigerator for at least 30 minutes, or ideally for 1-2 hours, to develop their full flavor and tender-crisp texture.
2. Prepare Chicken Marinade/Cooking Liquid: In a separate bowl, whisk together the sugar, sriracha, rice vinegar, lemongrass paste, fish sauce (if using), and 2 tablespoons of water, along with the low sodium soy sauce. Mix until all ingredients are well combined. Set this flavorful liquid aside.
3. Sear the Chicken and Sauté Aromatics: Lightly sprinkle both sides of the boneless, skinless chicken breasts or thighs with salt and freshly ground black pepper. Set your Instant Pot or pressure cooker to the ‘Sauté’ setting. Add a quick swirl of cooking oil (such as canola or vegetable oil). Once hot, carefully sear the chicken breasts for approximately 1 minute on each side until lightly golden. This step helps to lock in moisture and build initial flavor. Remove the seared chicken and place it on a clean plate. Add the quartered onions, pressed garlic, sliced jalapeños, and cilantro leaves with stems to the pot. Sauté for about 2 minutes, stirring occasionally, to release their aromatic fragrances and prevent sticking.
4. Pressure Cook the Chicken: Return the seared chicken back into the pressure cooker. Pour the prepared cooking liquid mixture evenly over the chicken. Secure the lid on the pressure cooker, ensuring the vent is sealed. Set the cooker to the ‘Chicken’ or ‘Manual/Pressure Cook’ setting for 8-10 minutes. The exact time may vary slightly depending on the thickness of your chicken breasts or thighs. Once the cooking cycle is complete, you can either allow the pressure to release naturally (NPR) for 5-10 minutes or carefully turn the vent to the ‘Vent’ setting for a quick release (QR). Ensure the pressure has fully released before safely removing the lid.
5. Broil for Crispy Perfection: Carefully remove the cooked chicken breasts from the pressure cooker and place them on a flat surface. Using two forks, shred the chicken into bite-sized pieces. Transfer the shredded chicken to a large bowl. Drizzle ¼ cup of the remaining flavorful cooking liquid from the pot and 1 tablespoon of sesame oil over the chicken, tossing gently to ensure it’s well coated. Arrange the shredded chicken in a single layer on a baking sheet. Position an oven rack in the center of your oven and preheat the oven to the ‘Broiler’ setting. Broil the chicken for 10-12 minutes, making sure to toss the chicken halfway through. For even crispiness and to prevent it from drying out, drizzle another 1-2 tablespoons of the cooking liquid when tossing, and rotate the pan if needed. Watch closely as broilers can vary in intensity.
6. Assemble Your Banh Mi Bowls: In individual serving bowls, start with your chosen base (white rice, brown rice, quinoa, noodles, or chopped cabbage mix). Top generously with the hot, crispy shredded chicken. Next, add a spoonful of the tangy quick pickled veggies, followed by slices of fresh jalapeños, refreshing cucumber slices, and a sprinkle of chopped cilantro. Finish your bowl with a generous drizzle of homemade sriracha mayo and, if desired, a pinch of sesame seeds for an added flourish. Serve immediately and enjoy the harmony of flavors and textures!

Notes

• Preparing Veggie Ribbons: To create delicate ribbons of daikon radish and carrots, use a regular vegetable peeler. Peel the vegetable as you normally would, turning it slightly after each peel to produce thin, wide strips. Alternatively, a mandoline can be used for uniform ribbons or thin circles. If you prefer, thinly sliced daikon radishes and matchstick carrots (store-bought or hand-cut) will also work beautifully and save time.
• Lemongrass Paste: Lemongrass paste, such as the one from Gourmet Garden, is often found in the refrigerated section of most grocery stores. If you prefer fresh ingredients, an equal quantity of freshly minced lemongrass (from about 1-2 stalks, white part only) can be used instead for an even brighter flavor.
• Fish Sauce: Fish sauce adds a wonderful depth of umami to this recipe. However, if you are not accustomed to its flavor or have dietary restrictions, it is entirely optional and can be omitted without significantly compromising the deliciousness of the dish.
• Homemade Sriracha Mayo: To prepare your own creamy and spicy sriracha mayo, simply combine 2-4 tablespoons of sriracha (adjust according to your desired level of heat) with 1/2 cup of good quality mayonnaise. For a subtle aromatic touch, add a pinch of garlic powder. Stir all ingredients together until smooth and well combined. For easier, more controlled drizzling and presentation, transfer the sriracha mayo to a squeeze bottle.

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I’d love to see what you made!