Instant Pot Angry Chicken–tender bites of chicken in a creamy, spicy sauce.
Instant Pot Angry Chicken
Angry chicken is an easy chicken recipe with bites of tender chicken swimming in a sauce made with yogurt and hot sauce. It tastes awesome served over white rice. The name “angry chicken” is due to its fiery and spicy flavor. I’m not a huge fan of spicy foods but I was able to handle this. I would say it’s probably a 6 or 7 out of 10 on a scale of heat. It kind of was like a spicy tikka masala.
Ingredients/Substitution Ideas
- Boneless skinless chicken thighs–you can also use chicken tenderloins. Use the same cooking time.
- Black peppercorns
- Cumin
- Coriander
- Chili powder
- Garam masala–this is a spice you can find it next to the other spices.
- Low sodium soy sauce
- Water
- Plain greek yogurt
- Hot sauce–I like Frank’s
- Cornstarch
Steps
Use kitchen shears to trim thighs of excess fat. Cut the thighs into 1 inch chunks. Add to the Instant Pot.
Add in peppercorns, cumin, coriander, chili powder and garam masala. Stir so that the chicken is coated in the seasonings.
Pour in the water and soy sauce.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
In a bowl whisk together the yogurt, hot sauce and cornstarch. Dip a measuring cup into the Instant Pot and retrieve about a half cup of the hot liquid. Stir it into the yogurt mixture.
Pour the yogurt mixture into the Instant Pot. Stir. Turn Instant Pot to saute setting. Stir and once sauce has thickened turn off Instant Pot.
Serve chicken and sauce over hot cooked rice or with naan bread.
Notes/Tips
- This flavorful sauce and chicken taste great served with plain rice. You can also dip some naan bread in it. Serve with a side of roasted broccoli or green beans.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Have extra peppercorns? Try making chicken adobo. Also if you don’t have one you need to get a pepper grinder*! Fresh cracked pepper is the best 🙂
- Have extra garam masala? Try making Instant Pot Chicken Tikka Masala or Chicken Pakodi.
- This recipe can be gluten-free if you use gluten-free soy sauce.
- This recipe is fairy low carb. If you leave out the cornstarch it will be even less carbs.
More Instant Pot Chicken Recipes to Try…
Instant Pot Chicken Diane
Chicken and mushrooms in a lemon-dijon sauce made in your Instant Pot.
Instant Pot Fancy Pants Chicken
Chicken tenderloins in a creamy sauce with ham, spinach and mushrooms. Lots of flavor for a small amount of work!
Mom’s Chicken
Mom’s Chicken is an easy 5-ingredient chicken recipe with a slightly sweet and savory sauce. You can make this recipe in the Instant Pot or the Crockpot.
Alabama Chicken
Chopped chicken drizzled with Alabama white barbecue sauce piled on top of rolls and topped with melty cheese. These are addicting!
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Instant Pot Angry Chicken
- Prep Time: 25 minutes
- Cook Time: 4 minutes (plus 5 minute NPR)
- Total Time: 29 minutes
- Yield: 4 servings 1x
Description
Tender bites of chicken in a creamy, spicy sauce.
Ingredients
- 1 1/4 pounds boneless, skinless chicken thighs
- 1/2 tsp black peppercorns
- 1/2 tsp cumin
- 1/4 tsp coriander
- 1 tsp chili powder
- 1/2 tsp garam masala
- 2 Tbsp low sodium soy sauce
- 1/2 cup water
- 1/4 cup plain greek yogurt
- 1/4 cup hot sauce (I like Frank’s)
- 2 Tbsp cornstarch
- Salt, to taste
Instructions
- Use kitchen shears to trim thighs of excess fat. Cut the thighs into 1 inch chunks. Add to the Instant Pot.
- Add in peppercorns, cumin, coriander, chili powder and garam masala. Stir so that the chicken is coated in the seasonings.
- Pour in the water and soy sauce.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- In a bowl whisk together the yogurt, hot sauce and cornstarch. Dip a measuring cup into the Instant Pot and retrieve about a half cup of the hot liquid. Stir it into the yogurt mixture.
- Pour the yogurt mixture into the Instant Pot. Stir. Turn Instant Pot to saute setting. Stir and once sauce has thickened turn off Instant Pot.
- Add salt to taste, if needed. Serve chicken and sauce over hot cooked rice or with naan bread.
- Category: Chicken
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Mine wasn’t as pretty as the picture but it was very flavorful. I’d make it again
Glad you liked it Danna!
This wasn’t good. Like, at all. The hot sauce overpowered all the spices, and it was still somehow bland. We ate it because we were hungry, and there is a lot leftover that I will now have to choke down for lunch. What a waste of chicken.
★
What kind of hot sauce did you use? Did you salt to taste?