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–+ servings

Instant Pot Sweet & Sour Chicken

Angela Milnes
Bring takeout flavors to your kitchen with this Instant Pot Sweet and Sour Chicken! Tender chicken is cooked in a tangy-sweet sauce with juicy pineapple and crisp veggies, creating a deliciously balanced dish. It's a quick and easy meal that’s perfect for satisfying your craving for sweet and savory flavors!
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Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 0 minutes
Total Time 35 minutes
Course Dinner
Cuisine Asian
Servings 2 Servings
Calories 1473 kcal

Ingredients
  

  • 1 lb Skinless Chicken Breasts Cut Into Small Strips
  • 1 Cup Corn Starch
  • 2 Eggs Large Room Temp
  • 1 Cup Flour
  • 2 tablespoon Sunflower Oil
  • 1 Red Bell Pepper Diced
  • 1 Green Pepper Diced
  • 8 oz Sweet And Sour Sauce Stir Fry Sauce
  • 1 Cup Basmati Rice
  • 2 Cups Water For Rice
  • Green Onions To Garnish

Instructions
 

  • Turn the Instant Pot on to saute and let it come to full heat before adding any food. 
  • Add cornstarch, flour, and eggs into 3 small bowls. Whisk the eggs thoroughly. 
  • Dip the chicken into the cornstarch, then into the eggs, and then into the flour. Set to the side.
  • Add the oil to your Instant Pot once hot. Add the dredged chicken in a single layer into the Instant Pot.
  • Brown the chicken on each side for around 5 minutes.
  • Once the chicken pieces are cooked and golden brown remove them from the Instant Pot.
  • Deglaze the pot with a little water and remove any food particles that may be stuck to the bottom of the pot.
  • Replace the chicken in the Instant Pot. Add the bell peppers and sweet and sour stir-fry sauce. Toss to combine.
  • Close the Instant Pot lid and seal the valve to the closed position. Pressure cook your tender chicken on high pressure for 3 minutes.
  • Release the valve once the Instant Pot timer goes off. Remove the sweet and sour chicken and set to the side. 
  • Clean and dry the Instant Pot insert. Place the insert back into the Instant Pot. Add rice and 2 cups of water to the Instant Pot.
  • Close the lid and pressure cook for 5 minutes. Quick pressure release once the rice is cooked.
  • Serve your rice into bowls and top with your Sweet and Sour Chicken. Garnish with fresh green onions and sesame seeds for a pop of color. Enjoy!

Notes

Since first sharing this Instant Pot version of sweet and sour chicken, it has come to my attention that there are two types of Sweet and Sour sauce and this was at one point confusing my readers. For this Sweet and Sour Chicken Instant Pot recipe, you need to use Sweet and Sour stir fry sauce not dipping sauce.
Dipping sauce is too thick and would need to be diluted with water which would make the recipe blander and less tasty. Using a jar of stir fry sweet and sour sauce will work much better as the consistency is just right for pressure cooking without the need to add extra water. Adding extra water would also result in soggy chicken which is tasteless.

Nutrition

Calories: 1473kcalCarbohydrates: 237gProtein: 64gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.04gCholesterol: 309mgSodium: 965mgPotassium: 1544mgFiber: 6gSugar: 6gVitamin A: 2437IUVitamin C: 130mgCalcium: 184mgIron: 8mg
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