1poundboneless, skinless chicken breastscut into 1-inch chunks
1onion diced into 1-inch chunks
1red pepper diced into 1-inch chunks
1 yellow pepper diced into 1-inch chunks
1cupfresh pineapple diced into 1-inch chunks
½-3/4cupchicken broth/stocksee note
2tablespoonslow-sodium soy sauce
1teaspoonfreshly grated ginger
¼cuprice wine vinegar
Turn the Instant Pot to saute, add in the oil, and let heat for 1-2 minutes.
Once the oil is heated, add the cubed chicken to the inner pot and saute just until lightly browned on all sides--about 2 minutes. Turn the Instant Pot off.
Add ½ cup chicken broth if using a 6-quart Instant Pot and ¾ cup broth if using an 8-quart Instant Pot. Use a wooden spoon or spatula to scrape up any browned bits on the bottom of the inner pot.
Add the peppers, onions, pineapple, apricot jam, soy sauce, ginger, rice wine vinegar, and garlic to Instant Pot and thoroughly stir to incorporate ingredients.
Close the Instant Pot, be sure the vent knob is sealed, and set to 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 at least 10 minutes.
Turn the Instant Pot back to saute and let the mixture 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 the sauce thicken, stirring constantly. This should only take a couple of minutes. Once thickened, turn off the saute function.
Serve the Sweet and Sour Chicken over rice, cauliflower rice, or quinoa, and top with green onions if 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 to prevent a burn notice. Corn-Free Modifications: If you have a corn allergy, you can substitute cornstarch for tapioca or arrowroot starch.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. 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 1 to 2 cups of 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.