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I’m sharing a delicious new #FabFam family favorite Instant Pot recipe with you today: Instant Pot Sweet and Sour Chicken. This family-friendly dinner is just as good as takeout but made really quickly and easily in your Instant Pot or other pressure cooker. We like to serve this pressure cooker sweet and sour chicken with rice.
For more easy Instant Pot recipes like this Instant Pot Sweet and Sour Chicken recipe, you’ll love my cookbook,Pressure Cooker Cookbook for Beginners!Get your copy now(available in both paperback and digital formats), and check out some sneak peek recipes from the cookbook andmy other Instant Pot recipes here.
Can you make this pressure cooker sweet and sour chicken in a slow cooker instead?
Yes, you can! You can get my slow cooker variation of this Instant Pot sweet and sour chicken thighs recipe on Allrecipes here: Slow Cooker Sweet and Sour Chicken Thighs.
How to make sweet and sour chicken in the Instant Pot
The full recipe card is at the end of this post, but here are some cooking tips and step-by-step images to help you make this Instant Pot Sweet and Sour Chicken to perfection.
To start, mix 2 tablespoons of cornstarch with some garlic powder and ground ginger together in a small bowl.
Toss cubed boneless, skinless chicken thighs in the cornstarch mixture until they are evenly coated. Ingredient tip: You can substitute boneless, skinless chicken breasts if you prefer.
Turn on a multi-functional pressure cooker (like an Instant Pot) and select the Sauté function (or place a traditional pressure cooker on the stove over medium-high heat). Heat oil in the pot then add the cubed chicken. Sauté, stirring occasionally, until the chicken is browned on all sides (about 5 minutes). Transfer the chicken to a plate and set aside, then press Cancel to end the Sauté function (or turn off the burner if you’re making this in a traditional pressure cooker).
Drain the juice from a 20-ounce can of pineapple chunks into a measuring cup. You should have approximately 3/4 cup to 1 cup of juice. Mix 1/2 cup of the pineapple juice (reserve the rest; you will need it later), some chicken stock, rice vinegar, brown sugar, ketchup, and soy sauce together in the pressure cooker pot with a wooden spoon, scraping the bottom of the pot to loosen any browned bits.
Add the browned chicken pieces back into the pot and stir to coat the chicken with the sauce. Close and lock the lid, and select High pressure according to the manufacturer’s instructions for 6 minutes. It will take 6-7 minutes for pressure to build before the cooking time begins. After the cooking time ends, release the pressure carefully using the quick-release method. Unlock and remove the lid.
Whisk the remaining 2 tablespoons cornstarch with 1/4 cup of the reserved pineapple juice.
Select the Sauté function once more, and stir the cornstarch mixture into the pot with the Instant Pot sweet and sour chicken thighs.
Add the pineapple chunks and chopped red bell pepper. Cook the pressure cooker sweet and sour chicken until the sauce has thickened and the bell pepper is crisp-tender (about 3 minutes). Press Cancel to end the Sauté function again.
Garnish your Instant Pot Sweet and Sour Chicken with chopped green onions.
I recommend serving this Instant Pot Sweet and Sour Chicken with rice.
Better than takeout! Here’s the Instant Pot Sweet and Sour Chicken Recipe. Enjoy, and don’t forget to check outmy other Instant Pot recipes here.
Instant Pot Sweet and Sour Chicken
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
This family-friendly dinner is just as good as takeout but made really quickly and easily in your Instant Pot or other pressure cooker. We like to serve Instant Pot Sweet and Sour Chicken with rice.
Ingredients
- 4 tablespoons cornstarch, divided
- ¼ teaspoon garlic powder
- ¼ teaspoon ground ginger
- 1 ½ pounds skinless, boneless chicken thighs, cubed
- 1 tablespoon vegetable oil
- 1 (20 ounce) can pineapple chunks in juice
- ½ cup chicken stock
- ¼ cup rice vinegar
- ¼ cup brown sugar
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 1 medium red bell pepper, seeded and chopped
- 1 green onion, chopped
Instructions
- Mix 2 tablespoons cornstarch, garlic powder, and ground ginger together in a small bowl. Toss chicken thighs in cornstarch mixture until they are evenly coated.
- Turn on a multi-functional pressure cooker (such as an Instant Pot) and select Sauté function. Heat oil in the pot. Add chicken and sauté, stirring occasionally until browned, about 5 minutes. Transfer to a plate and set aside. Press Cancel to end the Sauté function.
- Drain juice from the can of pineapple chunks into a measuring cup. You should have approximately 3/4 cup to 1 cup of juice.
- Mix 1/2 cup pineapple juice, chicken stock, rice vinegar, brown sugar, ketchup, and soy sauce together in the pressure cooker pot with a wooden spoon, scraping the bottom of the pot to loosen any browned bits. Add browned chicken pieces and stir to coat chicken with the sauce.
- Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 6 minutes. It will take 6-7 minutes for pressure to build before the cooking time begins.
- Release pressure carefully using the quick-release method according to manufacturer's instructions. Unlock and remove the lid.
- Whisk the remaining 2 tablespoons cornstarch with the remaining 1/4 cup pineapple juice. Select the Sauté function once more. Stir cornstarch mixture into the pot, then add the pineapple chunks and chopped red bell pepper. Cook until the sauce has thickened and the bell pepper is crisp-tender, about 3 minutes. Press Cancel to end the Sauté function.
- Garnish with chopped green onion.
Notes
To adapt this recipe for a slow cooker, sauté the chicken in a pan before adding to the slow cooker with the sauce. Cook on Low for 3 1/2 hours. After adding the cornstarch slurry and vegetables, increase the heat to High and cook until the sauce is bubbly and thickened and bell pepper is crisp-tender (about 30 minutes).
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