Servings
Font
Back
Instant Pot Sweet and Sour Chicken
4.9 from 48 votes

Instant Pot Sweet and Sour Chicken

Instant Pot sweet and sour chicken is a quick, easy, better-than-takeout dinner that tastes incredible and is ready in 30 minutes!

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 408 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 1 1/2 pounds chicken thighs cut into 1” chunks, boneless, skinless
  • 2 tablespoons canola oil
  • 1 tablespoon ginger minced
  • 6 garlic minced, cloves
  • 1/2 teaspoon red chili flakes
  • 1/4 cup ketchup
  • 1/4 cup apple cider vinegar
  • 4 teaspoons soy sauce reduced sodium
  • 1/3 cup granulated sugar white
  • 1/2 cup pineapple juice from the canned pineapple
  • 1 ounces pineapple chunks reserve juice, can
  • 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 onion chopped

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Add the remaining ingredients to the pot: ginger, garlic, red pepper flakes, ketchup, vinegar, soy sauce, sugar, and pineapple juice. Stir to combine.
  5. Add pineapple chunks and chopped bell pepper.
  6. 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.
  7. 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:
  1. 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.
  2. Turn off the Instant Pot and let the Sweet and Sour Chicken stand for 5-7 minutes; the sauce will thicken more.
  3. Serve over rice with broccoli and garnish with fresh chopped green onions, red pepper flakes, and sesame seeds. Enjoy!

Nutrition Information

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 408

% 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.