Instant Pot Sweet and Sour Chicken
User Reviews
4.9
48 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
4 servings
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Calories
408 kcal
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Course
Main Course
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Cuisine
Chinese
Instant Pot Sweet and Sour Chicken
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Instant Pot sweet and sour chicken is a quick, easy, better-than-takeout dinner that tastes incredible and is ready in 30 minutes!
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Ingredients
- 1 1/2 pounds boneless/skinless chicken thighs cut into 1” chunks
- 2 tablespoons canola oil
- 1 tablespoon ginger minced
- 6 garlic cloves minced
- 1/2 teaspoon red chili flakes
- 1/4 cup ketchup
- 1/4 cup apple cider vinegar
- 4 teaspoons reduced sodium soy sauce
- 1/3 cup white granulated sugar
- 1/2 cup pineapple juice from the canned pineapple
- 1 10 ounces can pineapple chunks reserve juice
- 1 red bell pepper cut into 1.5” chunks
Cornstarch Slurry:
- 2 tablespoons cornstarch
- 4 tablespoons pineapple juice
Garnish:
- red pepper flakes
- sesame seeds
- green onions chopped
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Instructions
- Cut the chicken into 2-3 inch chunks. I prefer to leave them a bit larger as the pressure cooker tends to make the chicken very moist, which helps to avoid breaking the chicken pieces.
- Heat up your pressure cooker: press Sauté, click on the Adjust button, and select More to activate the Sauté More function. This means that the food will be sautéed over medium-high heat. Wait for the Instant Pot indicator to read HOT.
- Add the oil to the hot Instant Pot, wait one minute for the oil to heat up, and add the chicken. Sauté for 2-3 minutes, stirring a few times, until it just starts to get golden. This step can also be done on the stove if you want a more browned chicken, as the Instant Pot doesn't really brown the chicken too well.
- Add the remaining ingredients to the pot: ginger, garlic, red pepper flakes, ketchup, vinegar, soy sauce, sugar, and pineapple juice. Stir to combine.
- Add pineapple chunks and chopped bell pepper.
- Close the lid, select the Poultry function, and adjust the time to 5 minutes. If your IP does not have the poultry function, cook on Manual, select High Pressure, and cook for 5 minutes.
- Use a 10-minute Natural Release. Turn off the heat. Release the remaining pressure. Open the lid. Gently stir, being careful not to crush the chicken.
Cornstarch Slurry:
- Select the Sauté function again. In a small bowl, combine the cornstarch with the juice and whisk until all is combined with no lumps. Add the mixture to the Instant Pot and gently stir to combine. Cook on Sauté function for five more minutes, stirring occasionally, until the sauce thickens. This way, you can make the sauce thicker. You can add more if you want to make the sauce even thicker; please note that it thickens as it cools, too.
- Turn off the Instant Pot and let the Sweet and Sour Chicken stand for 5-7 minutes; the sauce will thicken more.
- Serve over rice with broccoli and garnish with fresh chopped green onions, red pepper flakes, and sesame seeds. Enjoy!
Nutrition Information
Show Details
Calories
408kcal
(20%)
Carbohydrates
34g
(11%)
Protein
34g
(68%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Cholesterol
161mg
(54%)
Sodium
462mg
(19%)
Potassium
622mg
(18%)
Fiber
0g
(0%)
Sugar
25g
(50%)
Vitamin A
1125IU
(23%)
Vitamin C
44.5mg
(49%)
Calcium
27mg
(3%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 34g | 11% |
| Protein | 34g | 68% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 161mg | 54% |
| Sodium | 462mg | 19% |
| Potassium | 622mg | 13% |
| Fiber | 0g | 0% |
| Sugar | 25g | 50% |
| Vitamin A | 1125IU | 23% |
| Vitamin C | 44.5mg | 49% |
| Calcium | 27mg | 3% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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