Instant Pot Sweet and Sour Chicken
This sweet and sour chicken is fast, flavorful, and made entirely in the Instant Pot. No frying required—just juicy chicken, bold sauce, and simple ingredients.
Equipment
- Instant Pot Used to cook the dish from start to finish
- whisk For mixing the cornstarch slurry
Ingredients
- 1.5 pounds boneless chicken thighs or breasts cut into bite-sized pieces
- 1 red bell pepper cut into chunks
- 1 green bell pepper cut into chunks
- 1 cup pineapple chunks with ¼ cup juice
- 1 yellow onion chopped
- 2 cloves garlic minced
- ½ cup ketchup
- ¼ cup soy sauce low sodium preferred
- ¼ cup rice vinegar
- ⅓ cup brown sugar packed
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1 tablespoon neutral oil like canola or vegetable
- salt and pepper to taste
- green onions and sesame seeds optional garnish
Instructions
- Turn Instant Pot to sauté mode. Add oil and cook onion and garlic for 3–4 minutes until fragrant.
- Add chicken pieces, season with salt and pepper, and cook for 2–3 minutes until no longer pink.
- Stir in bell peppers, pineapple with juice, ketchup, soy sauce, vinegar, and brown sugar. Mix well.
- Seal the lid and cook on high pressure for 5 minutes. Let naturally release for 5 minutes, then quick release.
- Switch back to sauté mode. Stir in cornstarch slurry and cook 2–3 minutes until sauce thickens.
- Serve over rice or noodles. Garnish with green onion and sesame seeds if desired.
Notes
- Thighs give the best texture, but breasts work too.
- For a spicier twist, add chili flakes or sriracha.
- Use leftover sauce over rice or stir-fried veggies the next day.
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