Asian Chicken Sliders with Pickled Cucumbers & Onions

This slider features the famous Asian flavor quartet—sweet, sour, salt, and heat—but the flavors are subtle enough to appeal to both kids and adults.

PREP TIME: 45 minutes

FUNCTION: Sauté (Normal); Pressure/Manual (High)

CLOSED POT TIME: 15 minutes

TOTAL TIME: 1 hour

RELEASE: Quick

SERVES: 12

• Sriracha Mayonnaise
• ½ cup mayonnaise
• 2 to 3 teaspoons sriracha sauce
• Pickled Cucumbers
• 1 cup thinly sliced cucumber
• ¼ cup thinly sliced red onion
• ¼ cup rice vinegar (unseasoned)
• 2 teaspoons sugar
• ¼ teaspoon crushed red pepper
• Sliders
• 1 pound ground chicken breast
• ⅓ cup panko bread crumbs
• ¼ cup sliced green onions
• 1 egg, slightly beaten
• 1 tablespoon tamari sauce
• 1 tablespoon sriracha
• 2 teaspoons black bean garlic sauce
• ¼ teaspoon salt
• 1 tablespoon vegetable or olive oil
• 1 cup reduced-sodium chicken broth or water
• 12 sweet cocktail or slider buns

PREP

For the mayonnaise, stir together mayonnaise and desired amount of sriracha. Refrigerate until ready to use.

For the pickled cucumbers, combine cucumber, red onion, vinegar, sugar, and crushed red pepper in a bowl. Refrigerate until ready to use.

For the sliders, place chicken, bread crumbs, and green onions in a large bowl. Add beaten egg, tamari, sriracha, black bean sauce, and salt to chicken. Mix thoroughly to combine. Using wet hands (to keep the mixture from sticking), divide and shape into 12 equal-size meatballs, about 1½ inches in diameter.

Select sauté on the Instant Pot® and adjust to normal. Add 1 tablespoon oil. When hot, cook half of the meatballs until browned on all sides, carefully turning, for about 6 minutes. Remove browned meatballs and repeat with remaining half. Return all meatballs to pot. Press cancel. Add broth. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at for 5 minutes on high pressure. When cooking is complete, use a quick release to depressurize.

SERVE

Remove meatballs from pot using a slotted spoon. For each slider, spread about 2 teaspoons sriracha mayonnaise on each bottom bun. Top each with a meatball and pickled cucumbers. Add bun tops and serve.