\n\t <\/p>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n
\n
\n\nTurn the Instant Pot to saute, add \u00bd tablespoon canola oil<\/span>, and let heat for 1-2 minutes. Once the oil is heated, add 1 pound boneless, skinless chicken breasts<\/span> (cubed) 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.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup low sodium chicken stock *for 3 or 6-quart model<\/span> OR \u00be cup low sodium chicken stock *for 8-quart model<\/span> to the inner pot. Use a wooden spoon or spatula to scrape up any browned bits on the bottom of the inner pot.<\/span><\/p>\n<\/li>\n\nAdd the 1 medium onion<\/span> (diced), 1 medium red pepper<\/span> (diced), 1 medium yellow pepper<\/span> (diced), and 1 cup fresh pineapple<\/span> (diced) to the inner pot. <\/span><\/p>\n<\/li>\n\nIn a small bowl, whisk together \u00bd cup apricot jam\/preserves<\/span>, 2 tablespoons low-sodium soy sauce<\/span>, 1 tablespoon minced garlic<\/span>, 1 teaspoon freshly grated ginger<\/span>, and \u00bc cup rice wine vinegar<\/span>. Add this mixture to the inner pot and stir to incorporate.<\/span><\/p>\n<\/li>\n\nIf 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<\/span> with 1 cup water<\/span> and place the pan on the trivet. <\/span><\/p>\n<\/li>\n\nPlace 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.<\/span><\/p>\n<\/li>\n\nOnce 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.<\/span><\/p>\n<\/li>\n\nOnce the pressure has been released, remove the lid from the inner pot. Remove the rice from the inner pot if needed. <\/span><\/p>\n<\/li>\n\nHit cancel to turn off the keep warm function and then hit saute. Allow the mixture to come to a boil. Meanwhile, whisk together 1 tablespoon cornstarch <\/span> with 2 tablespoons water<\/span> until dissolved. Whisk the cornstarch slurry into the bubbling sauce. Stir\/whisk constantly, until the sauce has thickened. It won\u2019t take but a minute or two. Once thickened, turn the Instant Pot off by hitting cancel. <\/span><\/p>\n<\/li>\n\nServe the sweet and sour chicken over the cooked rice. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
Amount of Liquid<\/strong>: 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.\u00a0<\/span>Corn-Free Modifications:<\/strong> If you have a corn allergy,\u00a0 use tapioca or arrowroot starch in place of the cornstarch.\u00a0<\/span>Gluten-Free Modifications<\/strong>: If you need this to be Gluten-Free, be sure to use gluten-free soy sauce,\u00a0 Tamari, or coconut amnios for the soy sauce.\u00a0<\/span>Apricot Jam: <\/strong>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 1\/4 cup ketchup with 1\/4 cup brown sugar.\u00a0<\/span>Ginger<\/strong>: If you do not have fresh ginger, do NOT use powdered ginger, just skip the ginger altogether.\u00a0<\/span>Increasing Spice Level<\/strong>: This is a sweet dish, if you want this recipe to be spicier as a whole, add 1\/2 tablespoon Sriracha or hot sauce during the cooking process.<\/span>Storage:<\/strong> Cooled Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.<\/span><\/div>\n<\/div>\n\n
Calories: <\/span>166<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>19<\/span>g<\/span><\/span>Protein: <\/span>17<\/span>g<\/span><\/span>Fat: <\/span>3<\/span>g<\/span><\/span>Cholesterol: <\/span>48<\/span>mg<\/span><\/span>Sodium: <\/span>425<\/span>mg<\/span><\/span>Potassium: <\/span>445<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>11<\/span>g<\/span><\/span>Vitamin A: <\/span>700<\/span>IU<\/span><\/span>Vitamin C: <\/span>77.6<\/span>mg<\/span><\/span>Calcium: <\/span>18<\/span>mg<\/span><\/span>Iron: <\/span>0.8<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
This post was shared in 2021 and updated in 2025.<\/em><\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"Instant Pot Sweet and Sour Chicken is the ultimate, easy family-favorite dinner recipe! Tender chicken, sweet bell peppers, and fresh pineapple are cooked to perfection in a simple homemade sweet and sour sauce! Better yet? The rice cooks at the same time! Talk about a winning all-in-one Instant Pot recipe! Just like my recipes for […]<\/p>\n","protected":false},"author":1,"featured_media":141709,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[141],"tags":[8791,60108,2243,48354,2506,6837,14477,3308],"dealstore":[],"offerexpiration":[],"class_list":["post-141708","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-budget-food","tag-chicken","tag-egg-free-recipes","tag-instant","tag-nut-free","tag-pot","tag-rice","tag-sour","tag-sweet"],"yoast_head":"\n
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