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Pressure Cooker Sweet and Sour Chicken

Pressure Cooker Sweet and Sour Chicken

The ultimate comfort food, Pressure Cooker Sweet and Sour Chicken brings together sweet and savory flavors in a delightful dish that's easy to make. Perfect for weeknight dinners, this recipe will satisfy your cravings and leave everyone at the table smiling.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • ½ cup chicken stock
  • 6 ounces pineapple juice
  • 2 tablespoons ketchup
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • ¼ cup honey
  • ¼ teaspoon pepper
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 green bell pepper green bell pepper cut in squares
  • ½ small yellow onion yellow onion cut into wedges

Equipment

  • Chef's Knife
  • Whisk
  • Large Pot
  • Wooden Spoon
  • Instant Pot

Method
 

  1. Place chicken breasts in the bottom of the pressure cooker insert.
  2. Whisk together chicken stock, pineapple juice, ketchup, soy sauce, rice vinegar, honey and pepper. Pour over the chicken.
  3. Place the lid on the pressure and slide it into the lock position. Set the pressure to high and cook time to 10 minutes.
  4. Once the time has elapsed and the machine beeps to signal the end of cooking time, allow a natural release for 10 minutes, then use a kitchen utensil to open the valve to release any remaining steam. Careful, steam will be hot. Remove the chicken to rest.
  5. Meanwhile, turn the pressure to Saute and add the chopped pepper and onion. Bring to a boil. Meanwhile, shred or chop the chicken.
  6. Stir together the cornstarch and cold water, then add to the sauce. Stir and cook until it thickens. Add the chicken back into the sauce and cook for a few seconds to combine the flavors. Turn off the pressure cooker.
  7. Serve the shredded sweet & sour chicken over rice. Serve hot and store leftovers in an airtight container for up to 2 days.

Notes

  • Tip 1: To make crockpot sweet and sour chicken, place chicken stock, pineapple juice, ketchup, soy sauce, vinegar, honey and pepper in your crock pot. Whisk to combine. Add chicken breasts and cook on high power for 3-4 hours.
  • Tip 2: Check the internal temperature of the chicken after 2 hours (done is 165°F).
  • Tip 3: Make a slurry of 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the liquid in the crock pot.
  • Tip 4: Let it cook on high for 15 minutes or so, until the mixture thickens.
  • Tip 5: Add the chicken back to the crockpot and stir to coat. Serve hot with rice.