Instant Pot Chicken Banh Mi
Instant Pot Chicken Banh Mi

Preparation time 15 minutes

Total time: 35 minutes

Ingredients

  1. 125 mL (½ cup) Fresh lime juice, divided
  2. 60 mL (¼cup) Rice wine vinegar
  3. 40 Ml (2 Tbsp) Granulated sugar, divided
  4. 1 /2 (1/2) Large seedless cucumber, thinly sliced
  5. 250 mL (1 cup) Matchstick cut carrots
  6. 5 u. (5 u.) Radishes, thinly sliced
  7. 30 mL (2 Tbsp) Vegetable oil
  8. 750 g (1 ½ lbs) Boneless, skinless chicken breasts
  9. 500 mL (2 cup) Water
  10. 30 mL (2 Tbsp) Sriracha sauce
  11. 15 mL (1 Tbsp) Knorr® Concentrated Chicken Bouillon
  12. 10 mL (2 Tsp) Fish sauce
  13. 2 u. (2 u.) Large cloves garlic, sliced
  14. 1 u. (1 u.) Large baguette, cut into 4 pieces and halved lengthwise
  15. 125 mL (½cup) Fresh cilantro leaves

  1. 60 mL (¼cup) Hellmann's® Real Mayonnaise

Directions

  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

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