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Instant pot firecracker chicken

Instant pot firecracker chicken

My instant pot firecracker chicken is a sweet and spicy mix that's a perfect copy of the takeaway classic. Just as good and almost certainly much healthier as well.
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Course: Main Course
Cuisine: Chinese
Keyword: Instant pot chicken meatballs, Instant pot firecracker chicken, Instant pot firecracker chicken meatballs
Prep Time: 10 minutes
Cook Time: 7 minutes
Leave under pressure: 7 minutes
Servings: 6
Calories: 676kcal

Equipment

  • Instant pot

Ingredients

Meatballs

  • 700 g Chicken mince (ground chicken) Turkey or pork mince would also work.
  • 1 Medium Onion (finely chopped) Red or white.
  • 3 Cloves Garlic (finely chopped)
  • 2 tsp Smoked Paprika Plain paprika would also be ok.
  • 1 tsp Chili flakes
  • 1 Large Egg (beaten)
  • 100 g Breadcrumbs (white or wholemeal)
  • 1 Medium Carrot (grated)
  • Season to taste
  • 2 tbsp Olive oil (to fry the meatballs) Most vegetable oils will work

Sauce

  • 300 ml Chicken stock Vegetable stock or just water will also be ok.
  • 2 tbsp Honey
  • 2 tbsp Sriracha Franks or most other hot sauces will be good.
  • 2 tbsp Apple cider vinegar
  • 2 tbsp Tomato puree
  • 2 tbsp Soy sauce
  • 1 tsp Dried garlic
  • 1 tsp Dried ginger

Other ingredients

  • 500 g Basmati rice (washed and drained)
  • 750 ml Boiling water
  • 1 tbsp Cornflour
  • 2 tbsp Sesame seeds
Metric - US Customary

Instructions

  • Add all of the meatball ingredients except the olive oil to a bowl and mix together. Form the mixture into meatballs.
  • Set the pot to saute and add the oil.
  • When the oil is hot add the meatballs and roughly brown (you might need to do this in 2 batches). Remove the meatballs and set aside.
  • Add all of the sauce ingredients to the inner pot and stir well together (deglaze if necessary).
  • Put the meatball into the sauce and add a tall trivet to the pot. Now add the prepared rice with the boiling water in a suitable container.
  • Put the lid on the instant pot and set on high pressure for 7 minutes.
  • Leave under pressure for a further 7 minutes and then do a quick release.
  • Remove the rice and set aside.
  • Set the pot to saute. Remove around 5 tbsp of liquid from the sauce and add to the cornflour in a bowl. Mix well together and add back to the pot. Stir in until the sauce is boiling and thickened (around 2 minutes)
  • Serve over the boiled rice with a garnish of sesame seeds.

Video

Nutrition

Calories: 676kcal | Carbohydrates: 93g | Protein: 33g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 133mg | Sodium: 752mg | Potassium: 949mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2198IU | Vitamin C: 6mg | Calcium: 106mg | Iron: 4mg