Crispy Chicken Banh Mi Bowls

Crispy pressure cooker chicken banh mi bowls! The chicken is quickly cooked in the pressure cooker and then we crisp it up under the broiler and serve it with rice, pickled veggies and sriracha mayo! It is so so good!




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


  • 1 1/4 – 1 1/2 pounds boneless, skinless chicken breast (or thighs)
  • salt and pepper
  • 1 tablespoon EACH: sugar, sriracha, rice vinegar, lemongrass paste, AND fish sauce (see note)
  • 1/4 cup low sodium soy sauce
  • 1 small onion, quartered
  • 1 jalapeño, sliced (seeds and ribs removed for less spicy)
  • 4 cloves garlic, pressed
  • 1/2 bunch cilantro leaves + stems
  • 1 tablespoon sesame oil


  • white rice or quinoa, sliced jalapeños, chopped cilantro, sliced cucumbers, sriracha mayo (see notes for recipe)


  1. PICKLED VEGGIES: In a medium bowl, whisk together the water, sugar, rice vinegar and salt until dissolved. Add veggies and allow to soak for at least 30 minutes and ideally for 1-2 hours, covered, in the refrigerator.
  2. CRISPY CHICKEN: Whisk together the sugar, sriracha, rice vinegar, lemongrass paste, and fish sauce with 2 tablespoons of water, and soy sauce in a bowl; set aside.
  3. Sprinkle the chicken with a pinch of salt and pepper on both sides. Heat the instant pot on the sauté setting. Add a quick swish of oil and sear the chicken breasts for a minute on each side. Remove chicken to a plate. Add the onions, garlic, jalapeños, and cilantro to the pot and let cook for 2 minutes stirring so nothing sticks.
  4. Add the chicken back into the pressure cooker and pour the prepared liquid on top. Cover, let pressure cook on the ‘chicken’ setting for 8-10 minutes depending on the size of the chicken breast. Allow the pressure to release naturally or turn to the ‘vent’ setting and allow it to vent completely before removing lid.
  5. Position a rack in the center of the oven and preheat to the ‘broiler’ setting. Remove chicken breast to a flat surface and shred using 2 forks. Place in a large bowl and drizzle ¼ cup of cooking liquid and sesame oil over the chicken and toss to coat. Spread chicken out onto a baking sheet. Broil the chicken for 10-12 minutes stopping half way to toss the chicken and drizzle another 1-2 tablespoons of cooking liquid. Rotate the pan for even broiling.
  6. ASSEMBLE: Place the rice or quinoa in a bowl, top with crispy chicken, pickled veggies, sliced jalapeños, chopped cilantro, and drizzle with homemade sriracha sauce and a pinch of sesame seeds if desired.


  • To make the ribbons, use a regular vegetable peeler and peel the way you normally would, turning the vegetable slightly after every peel. You can also use a mandoline to make the ribbons or simply make circles. Thinly sliced daikon radishes + matchstick carrots would also work!
  • I found Lemongrass paste from Gourmet Garden in the refrigerated section of the grocery store. Equal quantities of freshly minced lemongrass can also be used.
  • Fish sauce is optional. You can easily omit it from this recipe if you don’t care for the flavor.
  • To make your own sriracha mayo: combine 2-4 tablespoons of sriracha (depending on your spice preference) with 1/2 cup of mayonnaise and a pinch of garlic powder. Stir to combine. Pour into a squeeze bottle, it’s easier to serve that way!