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Instant Pot Sweet and Sour Chicken served with white rice in white bowl next to fresh pineapple and peppers.
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4.89 from 18 votes

Instant Pot Sweet and Sour Chicken

This all-in-one recipe delivers a better-tasting, better-for-you version of sweet and sour chicken along with perfectly cooked rice!
Prep Time5 minutes
Cook Time10 minutes
Pressure Build-Up and Release15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Chinese
Servings: 6
Author: Kristen Chidsey

Equipment

Ingredients

  • ½ tablespoon canola oil
  • 1 pound boneless, skinless chicken breasts cut into 1-inch chunks
  • 1 medium onion diced into 1-inch chunks
  • 1 medium red pepper diced into 1-inch chunks
  • 1 medium yellow pepper diced into 1-inch chunks
  • 1 cup fresh pineapple diced into 1-inch chunks
  • 1 tablespoon minced garlic
  • ½ - ¾ cup low sodium chicken stock or pineapple juice see recipe card for amount
  • ½ cup apricot jam
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon freshly grated ginger
  • ¼ cup rice wine vinegar
  • 1 tablespoon cornstarch
  • 2 tablespoons water for cornstarch slurry

For Rice (Optional)

  • 1 cup long grain white rice rinsed REALLY well
  • 1 cup water or stock

Instructions

  • Turn the Instant Pot to saute, add ½ tablespoon canola oil, and let heat for 1-2 minutes. Once the oil is heated, add cubed chicken to the inner pot and saute for 2-3 minutes, or until lightly browned on all sides. Once browned, hit CANCEL to turn off the Instant Pot off.
    Seared chicken in inner pot for Instant Pot Sweet and Sour Chicken.
  • Add ½ chicken stock (or pineapple juice) for 3 or 6-quart model OR ¾ cup low sodium chicken stock (or pineapple juice) for 8-quart model to the inner pot. Use a wooden spoon or spatula to scrape up any browned bits on the bottom of the inner pot.
    Seared chicken after adding chicken stock to deglaze inner pot for Instant Pot Sweet and Sour Chicken.
  • Add the onion, bell peppers, and pineapple to the inner pot.
    Chicken, pineapple, peppers, and onions layered together inside instant Pot.
  • In a small bowl, whisk together ½ cup apricot jam, 2 tablespoons low-sodium soy sauce, 1 tablespoon minced garlic, 1 teaspoon freshly grated ginger, and ¼ cup rice wine vinegar. Add this mixture to the inner pot and stir to incorporate.
    Chicken, pineapple, peppers, and onions layered together with homemade sweet and sour sauce inside instant Pot.
  • If desiring to cook rice at the same time, place a trivet above the chicken. In a stainless steel bowl or cake pan, combine 1 cup long grain white rice with 1 cup water or stock and place the pan on the trivet.
  • Place the lid on the pressure cooker, be sure the vent knob is sealed or locked, and set it to cook on HIGH pressure for 5 minutes. Do this by hitting the manual or pressure cook button and using the +/- buttons to adjust until it reads 5.
  • Once the cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes to keep the chicken tender. It is okay to leave on keep warm.
  • Once the pressure has been released, remove the lid from the inner pot. Remove the rice from the inner pot if needed.
    Fluffy white rice in bowl on top of sweet and sour chicken inside Instant Pot.
  • Hit cancel to turn off the keep warm function and then hit saute. Allow the mixture to come to a boil. Meanwhile, whisk together 1 tablespoon cornstarch with 2 tablespoons water until dissolved. Whisk the cornstarch slurry into the bubbling sauce. Stir/whisk constantly, until the sauce has thickened. It won’t take but a minute or two. Once thickened, turn the Instant Pot off by hitting cancel.
    Pressure Cooked Sweet and Sour Chicken with peppers and pineapple inside inner pot.
  • Serve the sweet and sour chicken over the cooked rice.
    Instant Pot Sweet and Sour Chicken served with white rice in white bowl next to fresh pineapple and peppers.

Video

Notes

Amount of Liquid: The peppers, onions, and pineapple release a lot of liquid, therefore along with the soy sauce, vinegar, jam, and stock, you will have more than enough liquid to prevent a burn notice. 
Corn-Free Modifications: If you have a corn allergy,  use tapioca or arrowroot starch in place of the cornstarch. 
Gluten-Free Modifications: If you need this to be Gluten-Free, be sure to use gluten-free soy sauce,  Tamari, or coconut amnios for the soy sauce. 
Apricot Jam: I prefer using Apricot All Fruit, as it is naturally sweetened with fruit. However, any apricot jam or preserves can be used. Alternatively, you can replace the jam with ¼ cup ketchup with ¼ cup brown sugar. 
Ginger: If you do not have fresh ginger, do NOT use powdered ginger, just skip the ginger altogether. 
Pineapple/Pineapple Juice: Purchase a 20-ounce can of cubed pineapple in 100% juice and use that in place of fresh pineapple and use the juice in place of the chicken stock. (Measure accordingly--you won't need it all.)
Storage: Cooled Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.

Nutrition

Calories: 166kcal | Carbohydrates: 19g | Protein: 17g | Fat: 3g | Cholesterol: 48mg | Sodium: 425mg | Potassium: 445mg | Fiber: 1g | Sugar: 11g | Vitamin A: 700IU | Vitamin C: 77.6mg | Calcium: 18mg | Iron: 0.8mg
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