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Homemade Pressure Cooker Sweet and Sour Chicken photo

Pressure Cooker Sweet and Sour Chicken

Tender chicken in a tangy-sweet pineapple sauce, made quickly in a pressure cooker.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 1/2 cup chicken stock (118 ml)
  • 6 ounces pineapple juice (177 ml)
  • 2 tablespoons ketchup (30 ml)
  • 2 tablespoons soy sauce (30 ml)
  • 1 tablespoon rice vinegar (15 ml)
  • 1/4 cup honey (59 ml)
  • 1/4 teaspoon black pepper
  • 1 tablespoon cornstarch (about 8 g)
  • 2 tablespoons cold water
  • 1 green bell pepper cut into squares
  • 1/2 small yellow onion cut into wedges

Equipment

  • Electric pressure cooker/Instant Pot
  • Mixing Bowl
  • Whisk
  • tongs or fork
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Knife and cutting board

Method
 

  1. Place the chicken breasts in the bottom of the pressure cooker insert in a single layer.
  2. In a mixing bowl, whisk together the chicken stock, pineapple juice, ketchup, soy sauce, rice vinegar, honey, and pepper until well combined.
  3. Pour the sauce mixture evenly over the chicken in the pressure cooker.
  4. Secure the lid, set the pressure to high, and cook for 10 minutes.
  5. When cooking finishes, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining steam and remove the chicken to rest.
  6. Turn the cooker to Sauté. Add the chopped green pepper and onion and bring the liquid to a boil while shredding or chopping the rested chicken.
  7. Whisk the cornstarch with the cold water to make a slurry, then stir it into the hot sauce in the cooker.
  8. Cook, stirring, until the sauce thickens, about 1–2 minutes, then add the shredded chicken back and stir to coat and heat through. Turn off the cooker.
  9. Serve the sweet and sour chicken hot over rice.

Notes

  • To make in a slow cooker, combine the liquids and chicken and cook on high 3–4 hours.
  • Check chicken internal temperature; it should reach 165°F (74°C).
  • After slow-cooking, stir in a cornstarch slurry and cook until thickened.
  • Use a 1:2 ratio of cornstarch to cold water for the slurry as directed.