Turn Instant Pot function to saute, add in the oil, and let heat for a couple of minutes.
Once the oil is heated, add the chicken to the inner pot and saute just until lightly browned on all sides--about 2 minutes. Turn the Instant Pot off.
Add the chicken stock to the inner pot and scrape up any browned bits on the bottom of the inner pot usinga wooden spoon or spatula.
Add the peppers, onions, pineapple, apricot jam, soy sauce, ginger, rice wine vinegar, and garlic to Instant Pot and thoroughly stir.
Close Instant Pot and cook on high pressure for 5 minutes. Hit manual or pressure cook and use the +/- buttons to adjust until it reads 5.
Once cook time has elapsed, let the pressure release for 10 minutes and then do a quick release of pressure.
Turn Instant Pot back to saute and let come to a bubble. Whisk together the cornstarch and water together until dissolved and then whisk into the bubbling sauce. Bring to a boil and let sauce thicken. Serve over rice or as desired.
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 for a 6 quart Instant Pot. For an 8 quart Instant Pot, add in an additional ¼ cup chicken stock or double the recipe.Corn-Free Modifications: If you have a corn allergy, you can substitute the cornstarch for tapioca starch (be sure to fully dissolve the tapioca starch before adding to the sweet and sour sauce first.)Gluten-Free Modifications: If you need this to be Gluten-Free, be sure to use Tamari.Apricot All Fruit: If you can't find Apricot All Fruit, feel free to use apricot preserves or jam OR you can mix together 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.Increasing Spice Level: This is a sweet dish, if you this recipe to be spicier as a whole, add ½ tablespoon Sriracha or hot sauce during the cooking process.To prepare rice at the same time: Place rinsed long-grain white rice in a stainless steel bowl with an equal amount of water. Place a trivet above the chicken and set the bowl on the trivet. The rice needs a bit longer to account for the stainless steel bowl, so the cooking time of 5 minutes with at least 10 minutes of natural pressure release seems to work well.Storage: Cooled Leftovers can be stored in an air-tight container for up to 3 days in the refrigerator or frozen for up to 3 months.