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Instant Pot Sweet and Sour Chicken
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4.18 from 50 votes

Instant Pot Sweet and Sour Chicken

This Instant Pot Sweet and Sour Chicken with pineapple is a one pot rice dish with a 5-ingredient sauce - it tastes just like takeout!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Keyword: instant pot, rice, sweet and sour chicken
Servings: 6 servings
Calories: 399kcal
Author: Taylor Stinson

Ingredients

  • 1 tbsp canola oil
  • 1 lb chicken breasts, diced into 1 inch pieces
  • 1 pinch salt & pepper
  • 1 cup diced pineapple fresh, frozen or canned and drained
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • 2 tbsp ketchup
  • 2 tbsp soy sauce
  • 2 garlic cloves, minced
  • 1 1/4 cups chicken broth
  • 1 cup dry jasmine rice
  • 1 each red, green and yellow bell pepper, diced into small pieces
  • Scallions, to serve
  • Sesame seeds, to serve

Instructions

  • Add canola oil to bottom of Instant Pot, followed by chicken. Sprinkle salt & pepper over chicken. Add remaining ingredients in the order they are listed, except for bell peppers. Do not stir rice, just pat down lightly into liquid.
  • Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 5 minutes.
  • Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
  • Stir in the bell peppers, then replace lid on the Instant Pot and let sit for 5 minutes.
  • Serve in large bowls, topping with scallions and sesame seeds if desired. Serve and enjoy!

Video

Notes

Use a low-sugar ketchup and low-sodium soy sauce to make this dish even healthier.
If you’re using a different kind of rice, make sure to adjust the cooking times.
Store the leftovers in the fridge for 3-4 days. Reheat in the microwave or on the stovetop.
Freeze this sweet and sour chicken for up to 3 months. Defrost in the fridge overnight then reheat as normal.

Nutrition

Calories: 399kcal | Carbohydrates: 64g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 660mg | Potassium: 576mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1931IU | Vitamin C: 94mg | Calcium: 32mg | Iron: 1mg