Sweet and Sour Chicken Pressure Cooker Recipe
This sweet and sour chicken comes together fast in a pressure cooker with juicy pineapple, crispy chicken, and a balanced tangy-sweet sauce — a family-favorite dinner in 30 minutes!
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1¼ lbs Boneless skinless chicken breasts or thighs cut into bite-sized pieces
- ¼ cup Fresh pineapple juice for fruity tang
- 2 cloves Garlic minced
- 2 tablespoons Water
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Low sodium soy sauce
- 2 tablespoons Brown sugar
- 2 tablespoons Ketchup
- 1 tablespoon Cornstarch for thickening the sauce
- ⅓ cup Cornstarch to toss the chicken before frying
- 2-3 tablespoons Vegetable or canola oil for crisping chicken
- 1 medium Onion large diced
- 1 Green bell pepper large diced
- 1 Red bell pepper large diced
- 1½ cups Fresh pineapple chunks
- 2 pinches Red pepper flakes
- Salt and pepper to taste
- Cooked rice or Chinese noodles optional, to serve
Instructions
Instructions
- Whisk together pineapple juice, garlic, water, vinegar, soy sauce, brown sugar, ketchup, and 1 tablespoon cornstarch in a bowl. Set aside.
- Pat chicken dry and coat with ⅓ cup cornstarch until evenly coated.
- Heat oil in a skillet on medium-high. Fry chicken in batches until golden and crispy, about 5-7 minutes. Set aside.
- Add the pre-mixed sauce to the skillet and simmer while stirring until thickened and glossy, 2-3 minutes.
- Add chicken back into the skillet. Cook for another 2-3 minutes to coat and reheat.
- Toss in onion, bell peppers, pineapple chunks, and red pepper flakes. Stir to combine.
- Turn off heat, allow to naturally release flavor, and serve hot over rice or noodles.
Notes
Serve immediately so the chicken and peppers stay crunchy. Store leftovers in the fridge up to 3 days, or freeze in bags for later use.