You catch the smell through the steam vent and suddenly you are starving. That spicy sweet aroma kinda teases your senses, making you wonder what’s cookin’ in your pressure cooker. Even before you crack it open, you got that mouth watering feeling like dinner's gonna be awesome tonight.

Spicy sweet aroma of bang bang chicken skewers steaming in pressure cooker — The tempting spicy sweet aroma from the pressure cooker hints at delicious bang bang chicken skewers inside.

It’s funny how the pressure cooker turns something simple like chicken skewers into a juicy, tender treat you didn’t expect. The steam cues hint at good things coming, and you feel that patience wearing thin waiting for the natural release. But, trust me, it’s all worth it.

When you finally lift the lid and see the beautifully cooked skewers, the smell hits you again, stronger and sweeter this time. You notice that the spices stuck just right, drizzled with that creamy bang bang sauce that’s like a little party for your taste buds. It’s comfort food but kinda fancy at the same time.

The Real Reasons You Will Love This Method

Pressure build happens quick, so dinner’s almost ready before you know it
Chicken stays juicy because the pressure keeps moisture locked in
No flare ups like with open flames grilling, safer and less messy
Natural release helps slow down cooking so meat stays tender, not tough
You get that spicy, creamy bang bang sauce without fuss or extra bowls
Less standing around watching the grill, you just move on to setting table or drinks
Slow release is perfect if you wanna prep ahead and let it finish while doing other stuff

What Goes Into the Pot Today

Wooden skewers, soaked in water for 30 minutes so they don’t burn
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon extra virgin olive oil to keep things moist and flavorful
1 teaspoon paprika for that smokey, mild heat
1 teaspoon garlic powder to punch up the flavor
1 teaspoon kosher salt to bring out all the tasty bits
½ teaspoon black pepper for just a little kick
1 ¼ cups mayonnaise, smooth and creamy for the sauce base
⅔ cup Thai sweet chili sauce, sweet and spicy to balance everything
2 teaspoons Sriracha, or more if you love heat, to make it bangin’
2 tablespoons honey, just a touch to mellow out the spice

Walking Through Every Single Move

Start by soaking your wooden skewers to avoid any unexpected flare ups or burning. You want at least 30 minutes in some water so they stay safe in the pressure cooker and grill later.

Cut the chicken into bite-size cubes, about an inch. Toss those cubes with extra virgin olive oil, paprika, garlic powder, salt, and pepper until everything’s coated nice and even.

Thread the chicken pieces onto the soaked skewers. You wanna make sure they’re not packed too tight so the steam can work its way around each piece while cooking.

Whisk together mayo, Thai sweet chili sauce, and sriracha in a bowl until it’s smooth and ready. Save about half the sauce for dipping later — you don’t wanna lose that yumminess.

Preparing and coating chicken pieces on skewers with bang bang sauce — Chicken pieces nicely coated and threaded on soaked wooden skewers ready for the pressure cooker.

Place your skewers in the pressure cooker basket or on a trivet with a little water underneath. Seal the lid and set to cook on high pressure. It only takes about 6 minutes for the chicken to get perfectly cooked.

Once the timer’s up, let the pressure cooker do a natural release for about 5 minutes. Then do a quick release to let out the rest of the steam. You’ll notice steam cues changing as you open it up.

Pull the skewers out carefully. You can give them a quick sear on a hot grill or pan to get those grill marks and caramelize the sauce a bit. Brush with the reserved sauce and cook 1-2 more minutes.

Serve those beauties right away with extra bang bang sauce on the side for dipping. This way every bite sticks to that creamy, spicy goodness.

Valve Hacks You Need to Know

For quicker meals, do a quick release right after cooking but keep an eye on those steam cues so the chicken doesn’t dry out
Slow release works best if you want the chicken extra tender and juicy, just don’t rush it
If you forget to soak skewers, no worries. Wrap ’em in foil to avoid burning during cooking
When doing natural release, you can open the valve just a bit to let steam sneak out slowly; it helps pressure go down without spitting hot steam

That First Bite Moment

You pick up a skewer and notice the sauce glistening like it’s begging you to dive in. The spicy aroma hits your nose right away, with that sweet honey blending nicely into the heat.

That first bite totally surprises you—chicken is tender, juicy, and perfectly cooked through without a hint of dryness. The paprika and garlic mix in the background like a quiet but tasty band.

Then the creamy bang bang sauce kicks in, coating your tongue with a cool and spicy rush that leaves you wanting more. It’s like a flavor dance you didn’t know you needed.

You savor every bite, catching that subtle grill char from the quick sear at the end. You realize this pressure cooker trick really does bring out all kinds of good vibes in your dinner.

Smart Storage That Actually Works

Leftover skewers can be chillin’ in an airtight container in your fridge for up to 3 days. Just warm ’em up gently in the microwave or a quick pan sizzle to bring back that yum.

If you wanna freeze them, slide the skewers off first and place the chicken cubes in a zippered bag or container. They freeze well for about 1-2 months. Defrost overnight and reheat gently.

For the sauce, store it separately in a sealed jar. That keeps the creamy texture fresh and ready for dipping whenever you wanna snack or reheat your skewers.

Everything Else You Wondered About

Can I use chicken thighs instead of breasts? Yeah, thighs work great here and can add more juiciness but watch your cooking time gotta be a little shorter sometimes.
Why soak wooden skewers? Soaking stops them from catching fire and breaking apart, trust me it really helps keep your skewers intact.
Can I skip the grill step at the end? You can but you’ll miss out on the tasty caramelized bits and grill marks that look and taste awesome.
How spicy is this recipe? The sriracha adds a medium kick but you can always adjust it up or down to suit your taste buds.
What if I don’t have a trivet? No worries, just put a heat-safe bowl or stand in the bottom of the cooker to keep skewers above water.
Can I make this recipe vegan? Swap chicken for tofu or seitan and use vegan mayo, also check your chili sauce ingredients to be sure.

Final serving of bang bang chicken skewers with extra creamy sauce — The finished bang bang chicken skewers ready to serve, paired with extra creamy sauce for dipping.

For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe, perfect for those busy weeknights, or try Mozzarella Stuffed Rosemary Parmesan Soft Pretzels as a savory appetizer. Also, don’t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives ideal for party snacks and gatherings.