Can I use chicken thighs instead of breasts?

Absolutely. Thighs stay juicier and often need the same or slightly less time in the pressure cooker. Either works — it’s a matter of preference.

Is this recipe gluten-free?

Yes, if you use tamari or coconut aminos instead of regular soy sauce. That makes this an easy Thai Recipe With Chicken option for gluten-free diners.

How can I make it spicier?

Add crushed red pepper, fresh chiles, or sriracha to the sauce. Start small; you can always add more heat at the table.

Do I need to marinate?

You get better flavor when you marinate, but if short on time, even a 15-minute soak helps. Marinating overnight gives the deepest flavor.

Can I cook this in an Instant Pot?

Yes. Use the poultry setting or manual high pressure, then do a quick release for a tender result.

Irresistible Thai Sweet Chili Chicken — Easy Pressure Cooker Dinner

Description

Bright, sticky, and a little bit spicy — this pressure-cooker Thai Sweet Chili Chicken comes together fast and tastes like you fussed all afternoon. Quick sears build flavor, the sweet-chili glaze gets glossy and clingy, and lime wakes everything up. Perfect for weeknight dinners or make-ahead meal prep.

Ingredients

Scale

1 cup sweet chili sauce (the flavor base)
¼ cup soy sauce — or use tamari / coconut aminos to keep it gluten-free
3 tablespoons honey
Juice of 2 limes
¼ teaspoon ground ginger (or a small knob of grated fresh ginger)
2 chicken breasts, each halved to make 4 thin cutlets
1 tablespoon olive oil (or any neutral oil for searing)
1 green onion, thinly sliced, for garnish
Lime wedges, for serving

Instructions

In a bowl, whisk the sweet chili sauce, soy (or tamari/coconut aminos), honey, lime juice, and ground ginger until smooth and well combined. Taste and adjust — more lime for brightness, more honey for sweetness.
Place the halved chicken breasts in a resealable bag or shallow dish. Pour about half of the sauce over the chicken, toss to coat, and chill for at least 30 minutes to let the flavors sink in. Marinating improves the flavor but skip it if you’re short on time.
Heat the oil in a skillet over medium-high heat. Pat the chicken dry, then sear each piece 4–5 minutes per side until golden brown. The goal is a flavorful crust, not complete cooking.
Reduce heat to medium, pour the reserved sauce into the pan, and simmer for 3–4 minutes. Let the sauce thicken slightly and glaze the chicken.
Transfer the chicken and its sticky sauce into the pressure cooker. Secure the lid, set to the poultry setting (or high pressure), and cook for about 10 minutes. Use a quick release when done if you need dinner now; allow a brief natural release if you can wait a couple minutes for juicier meat.
Open, spoon extra sauce over the pieces, and finish with sliced green onion and lime wedges. Serve over jasmine rice, noodles, or steamed vegetables.

Notes

Pat chicken dry before searing for the best browning.
Swap chicken thighs if you prefer meat that stays extra tender.
Want more heat? Add chili flakes or a splash of sriracha to the sauce.
Storage: Refrigerate leftovers up to 4 days in an airtight container. Freeze for longer storage.
Reheating: Warm gently on the stove with a splash of water or extra sauce to prevent drying out.