Pressure Cooker Sweet and Sour Chicken
Sweet and sour chicken made in a pressure cooker with pineapple juice, bell pepper, and a honey-soy sauce glaze.
Equipment
- Pressure Cooker
- Bowl
- Whisk
- Cutting Board
Ingredients
Ingredients
- 1 poundboneless skinless chicken breasts
- 1/2 cup 118 ml chicken stock
- 6 ounces 177 ml pineapple juice
- 2 tablespoons 30 ml ketchup
- 2 tablespoons 30 ml soy sauce
- 1 tablespoons 15 ml rice vinegar
- 1/4 cup 59 ml honey
- 1/4 teaspoonpepper
- 1 tablespoon 8 g cornstarch
- 2 tablespoons 30 ml cold water
- 1 green bell peppercut in squares
- 1/2 small yellow onioncut into wedges
Instructions
Instructions
- Place the 1 pound boneless skinless chicken breasts in the bottom of the pressure cooker insert in a single layer.
- In a bowl, whisk together 1/2 cup chicken stock, 6 ounces pineapple juice, 2 tablespoons ketchup, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/4 cup honey, and 1/4 teaspoon pepper. Pour the mixture evenly over the chicken.
- Secure the pressure cooker lid and set the cooker to High pressure for 10 minutes.
- When the cook time ends, allow a natural pressure release for 10 minutes. After 10 minutes, carefully open the pressure release valve to release any remaining steam, then remove the lid.
- Transfer the chicken to a cutting board or plate and let it rest while you finish the sauce.
- Turn the pressure cooker to the Sauté setting. Add the green bell pepper squares and the 1/2 small yellow onion wedges to the liquid in the cooker. Bring the liquid to a simmer and cook until the vegetables begin to soften (about 3–5 minutes).
- While the vegetables cook, shred or chop the rested chicken.
- In a small bowl, stir together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth to make a slurry.
- Pour the cornstarch slurry into the simmering sauce and stir constantly until the sauce thickens (about 1–2 minutes).
- Return the shredded/chopped chicken to the cooker and stir to coat with the thickened sauce. Cook just until the chicken is heated through, then turn off the pressure cooker.
- Serve the sweet and sour chicken hot (for example, over rice). Store any leftovers in an airtight container for up to 2 days.
Notes
Recipe Notes
To make crockpot sweet and sour chicken:
Place chicken stock, pineapple juice, ketchup, soy sauce, vinegar, honey and pepper in your crock pot. Whisk to combine. Add chicken breasts. Cover and cook on high power for 3-4 hours. Check the internal temperature of the chicken after 2 hours (done is 165°F). Remove from crock pot when it’s done, cover and rest. Make a slurry of 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the liquid in the crock pot. Cover and let cook on high for 15 minutes or so, until the mixture thickens. Add the chicken back to the crockpot and stir to coat. Serve hot with rice.
To make crockpot sweet and sour chicken:
Place chicken stock, pineapple juice, ketchup, soy sauce, vinegar, honey and pepper in your crock pot. Whisk to combine. Add chicken breasts. Cover and cook on high power for 3-4 hours. Check the internal temperature of the chicken after 2 hours (done is 165°F). Remove from crock pot when it’s done, cover and rest. Make a slurry of 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the liquid in the crock pot. Cover and let cook on high for 15 minutes or so, until the mixture thickens. Add the chicken back to the crockpot and stir to coat. Serve hot with rice.