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!
Nutrition Facts
Ingredients
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.
Add ½ chicken stock for 3 or 6-quart model OR ¾ cup low sodium chicken stock 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.
Add the onion, bell peppers, and pineapple to the inner 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.
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.
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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 for the sauce. (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.
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Reviews from the Original Source
You are the master of the instant pot! Thanks for this yummy recipe. Sweet and sour is now a family favorite. My entire family gobbled it up. Keep up the great work, I really appreciate it!
Totally easy and doable!
Great recipe, my husband loved it. Simple and delicious. I used a can of Dole pineapple chunks and dumped it all in, juice and all. It made it a little more soupy but it was easy and tasty.
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