Sweet-and-Sour Chicken Over Rice

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Preparation info

  • Serves:

    6–8

    • Difficulty

      Easy

    • Ready in

      45 min

Appears in

Everyday Instant Pot Cookbook: Meal Planning and Recipes for Every Cook and Every Family

Everyday Instant Pot Cookbook

By Bryan Woolley

Published 2019

  • About

Ingredients

  • Olive oil
  • 4 chicken breasts, cut into 1-inch pieces
  • 1 cup chicken stock
  • 2 large onions, sliced
  • 1 bell pepper, cut into 1-inch pieces
  • 1 bunch green onions, sliced
  • 8-oz. can pineapple chunks, drained (reserve juice)
  • ¾ cup sugar
  • ½ cup red wine vinegar
  • 2 tbsp. cornstarch (mix with reserved pineapple juice)
  • Salt and pepper to taste

    Method

    1. Select Sauté mode on the Instant Pot. Add just enough olive oil to lightly coat bottom of the pot.
    2. Add the chicken pieces to the pot and sauté for 2 minutes, or until they have a little color on them.
    3. Pour chicken stock into the Instant Pot and secure the lid. Pressure cook on high for 10 minutes. Use a quick steam release to release the pressure.
    4. Once steam is released, remove lid. Add onion slices, bell pepper, green onions, pineapple chunks, sugar, red wine vinegar, and the cornstarch/pineapple juice mixture. Stir to incorporate everything.
    5. Pressure cook on low for 5 minutes and use a quick-release method to release the pressure.
    6. Season with salt and pepper to taste. Serve sweet-and-sour chicken mixture over rice. Use the Basic White Rice or Basic Brown Rice recipe.