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Pressure Cooker Sweet and Sour Chicken

This Pressure Cooker Sweet and Sour Chicken is a family favorite! Quick, flavorful, and perfect for busy weeknights.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

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

Instructions

  • Start by cutting the chicken breasts into bite-sized pieces for even cooking. Chop the green bell pepper into squares and cut the yellow onion into wedges.
  • In a mixing bowl, whisk together the chicken stock, pineapple juice, ketchup, soy sauce, rice vinegar, honey, and pepper. This will be your flavorful sauce.
  • Set your pressure cooker to the sauté function. Add a drizzle of oil and toss in the onion and green bell pepper. Sauté for about 2-3 minutes until they start to soften.
  • Add the chicken pieces to the pot, followed by the prepared sauce. Stir well to coat the chicken and vegetables.
  • Seal the pressure cooker lid and set it to cook on high pressure for 8 minutes. Once the cooking time is up, allow for a natural release for 5 minutes before doing a quick release for any remaining pressure.
  • In a small bowl, mix the cornstarch and cold water until smooth. Once the pressure is released, switch the cooker back to the sauté function. Stir in the cornstarch mixture and simmer for a few minutes until the sauce thickens.
  • Serve the sweet and sour chicken over a bed of rice or noodles, drizzling extra sauce on top. Garnish with sesame seeds or sliced green onions if desired. Dig in and savor every bite!

Equipment

  • Pressure Cooker
  • Cutting board and knife
  • Measuring cups and spoons
  • Mixing Bowl

Notes

  • For a gluten-free version, use tamari instead of soy sauce.
  • Leftovers can be stored in an airtight container for up to 3 days.
  • Add crushed red pepper flakes for an extra kick!