Instructions

• Place the 1 pound boneless skinless chicken breasts in the bottom of the pressure cooker insert.
• In a bowl, whisk together ½ cup (118 ml) chicken stock, 6 ounces (177 ml) pineapple juice, 2 tablespoons (30 ml) ketchup, 2 tablespoons (30 ml) soy sauce, 1 tablespoon (15 ml) rice vinegar, ¼ cup (59 ml) honey, and ¼ teaspoon pepper. Pour the mixture over the chicken.
• Close and lock the pressure cooker lid, set the valve to the sealing position, select High pressure and set the cook time to 10 minutes.
• When the cook time ends, allow a natural pressure release for 10 minutes. After 10 minutes, carefully use a utensil to open the valve and release any remaining steam. When the float valve drops, open the lid.
• Carefully remove the chicken from the cooker and place it on a plate to rest.
• Turn the cooker to Sauté. Add the prepared green bell pepper (cut in squares) and ½ small yellow onion (cut into wedges) to the sauce in the insert. Bring the sauce to a boil and cook until the vegetables are tender-crisp, about 3–5 minutes.
• While the vegetables cook, shred or chop the rested chicken into bite-sized pieces.
• Stir together 1 tablespoon (8 g) cornstarch and 2 tablespoons (30 ml) cold water until smooth. Pour the cornstarch slurry into the simmering sauce and stir continuously until the sauce thickens, about 1 minute.
• Add the shredded/chopped chicken back into the thickened sauce, stir to combine, and cook for 30 seconds to 1 minute to heat through. Turn off the pressure cooker.
• Serve the sweet and sour chicken hot. Store leftovers in an airtight container for up to 2 days.