The best ever Instant Pot Sweet and Sour Chicken recipe. It's a healthier version of sweet and sour chicken takeouts, but tastes amazing!
Course Main Course
Keyword Instant Pot Sweet And Sour Chicken, Sweet And Sour Chicken, Sweet And Sour Chicken Recipe
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
1 and ½poundschicken breastscut into 1-inch chunks
2tablespoonscanola oilfor frying
1cuppineapple chunksfresh or canned
½red bell peppercut into 1-inch chunks
½yellow or green bell peppercut into 1-inch chunks
1mediumyellow onioncut into 1-inch chunks
For the sauce
¼cupapple cider vinegar
3tablespoonspineapple juicefrom the can
If you're going for the dump and start method; add the chicken, garlic, ginger, and the sauce ingredients to the pot, and skip to step 7.
If you decide to do the sauté steps; mix the sauce ingredients in a bowl or jug and set aside. Then mix the chicken with cornstarch in a bowl until it's well coated.
On the Instant Pot press on SAUTÉ (on normal) and heat the oil. Add the chicken, and cook it until lightly browned but pale in color. Remove the chicken from the pot onto a plate and set aside. Work in batches if necessary.
Deglaze the pot by adding ¼ cup of water, and with a wooden spoon or a heat resistant spatula scrape off any bits stuck to the bottom of the pot. I recommend discarding the liquid and the chicken cornstarch bits that were stuck to the pot to get a smooth sauce.
OPTIONAL: On the SAUTÉ setting, add oil and saute the onion and the peppers for a couple of minutes until they're cooked but still firm, then remove them from the pot and set aside.
On the SAUTÉ setting, cook the garlic and ginger for 30 seconds. Then add the sauce ingredients, put the chicken back in and give everything a mix.
Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure. The Instant Pot will take around 4 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam and carefully remove the lid.
To Thicken the Sauce
Add the cornstarch mixed with water. Whisk until the sauce is thickened (it thickens very quickly). Then add the onion, bell peppers, and pineapple, and give everything a good stir. Cover the lid for 5 minutes to allow the peppers to soften.
Serve over jasmine rice, and garnish with toasted sesame seeds.
The method that you choose to cook sweet and sour chicken in the Instant Pot depends on your time and preferences. You can either make it as a dump-and-start recipe or by sautéing the ingredients first then adding the sauce. Both ways will end up delicious, however, the sautéing method gives crispier results, although it won't stay crispy for long when coated in sauce.
For best results, try to use fresh ingredients as much as possible as they taste better and have more nutrients. However, if pineapple is not in season, feel free to used canned pineapple.
You can use skinless boneless chicken thighs that are cut into 1-inch pieces instead of chicken breast.
If you don't have oyster sauce, you can skip it, but it adds a great flavor to the sauce.