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Instant Pot Sweet and Sour Chicken Recipe

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4.4 from 12 reviews

This Instant Pot Sweet and Sour Chicken recipe offers a quick, flavorful meal combining tender chicken thighs with a vibrant medley of bell peppers, pineapple, and a tangy homemade sauce. Perfect for busy weeknights, this dish cooks under 20 minutes while delivering a delicious balance of sweet and savory flavors.

Ingredients

Chicken and Sauce

  • 1 lb Chicken Thighs
  • 4-5 Cloves Garlic, minced
  • 1/2 Cup Pineapple Juice
  • 1/4 Cup Rice Vinegar (or Apple Cider Vinegar)
  • 1/4 Cup Ketchup (or Whole30 Ketchup)
  • 1/4 Cup Soy Sauce (or Coconut Aminos)

Vegetables and Fruit

  • 1 Cup Pineapple Chunks
  • 1 Large Onion (or 2 medium-sized onions), sliced
  • 1 Red Bell Pepper, sliced
  • 1 Green Bell Pepper, sliced
  • 1 Yellow Bell Pepper, sliced

Thickening and Garnish

  • 1.5 tbsp Cornstarch
  • 1/4 Cup Water (plus extra as needed)
  • 1 tsp Sesame Seeds
  • 2 tbsp Green Onions, chopped

Instructions

  1. Combine Ingredients: Add the chicken thighs, garlic, pineapple juice, rice vinegar, ketchup, and soy sauce into the inner pot of the Instant Pot. Stir gently to combine the sauces and chicken.
  2. First Pressure Cook: Close the Instant Pot lid securely. Select the Pressure Cook (Manual) function on HIGH pressure and set the timer for 4 minutes. When cooking finishes, perform a quick release to release the pressure.
  3. Add Vegetables: Open the lid carefully. Add the pineapple chunks, sliced onions, and bell peppers to the pot over the cooked chicken.
  4. Second Pressure Cook: Close the lid again and select Pressure Cook on HIGH for 1 minute. After the time ends, perform a quick release to stop cooking.
  5. Thicken Sauce: In a small bowl, mix 1.5 tablespoons of cornstarch with 2 tablespoons of water to create a slurry. Add this slurry and 1/4 cup of water to the Instant Pot. Use the Sauté function to bring the sauce to a boil, stirring frequently until it thickens.
  6. Adjust Gravy Texture: If you prefer more gravy, add an additional 1/4 cup of water and bring to boil again to incorporate.
  7. Garnish and Serve: Sprinkle sesame seeds and green onions over the dish. Serve the sweet and sour chicken hot with steamed rice for a complete meal.

Notes

  • Use chicken thighs for more tender and juicy results, but chicken breasts can be substituted if preferred.
  • Adjust the quantity of bell peppers according to taste or availability; all three colors create a colorful dish.
  • Quick release after pressure cooking helps retain the texture of vegetables so they stay slightly crisp.
  • You can swap soy sauce for coconut aminos to make it gluten-free.
  • Serve immediately for best texture; leftovers can be refrigerated for up to 3 days.

Find it online: https://recipefeastful.com/instant-pot-sweet-and-sour-chicken-recipe/