1. Combine ¼ cup (60 mL) lime juice, vinegar and 2 tsp. (10 mL) sugar in medium bowl. Add cucumber, carrots and radishes and toss. Set aside.
2. Heat oil in Instant Pot on SAUTE setting and cook chicken, turning once, until browned, about 6 minutes. Stir in remaining ¼ cup (60 mL) lime juice, remaining 2 Tbsp. (30 mL) sugar, water, sriracha, Knorr® Concentrated Chicken Bouillon, fish sauce and garlic. Secure lid and set to MANUAL HIGH PRESSURE and cook 8 minutes.
3. Allow NATURAL RELEASE for 5 minutes then QUICK RELEASE. Remove lid. Remove chicken to cutting board and cover with foil to keep warm. Change setting to SAUTE and cook 5 minutes or until liquid is reduced to ¾ cup (175 mL) to 1 cup (250 mL). Meanwhile, slice or shred chicken.
4. Return chicken to Instant Pot. Turn off Instant Pot. Evenly divide chicken and juices onto 4 bread bottoms, top evenly with pickled vegetables, cilantro, Mayonnaise, then bread tops. Dig in!

This recipe is courtesy of Unilever