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!
Servings: 6 servings
- 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
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!
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