Pressure Cooker Sweet N Sour Chicken
Transform your dinner routine with this Pressure Cooker Sweet and Sour Chicken—a flavorful fusion of savory and tangy perfection that’s ready in just 25 minutes! Tender, bite-sized chicken pieces are seared to golden perfection, then pressure-cooked with a vibrant medley of bell peppers, onions, and sweet pineapple chunks. The dish is bathed in a homemade sweet and sour sauce made with zesty ketchup, rice vinegar, soy sauce, and a touch of brown sugar, delivering a delectable balance of flavors. It's quick, easy, and perfect for busy weeknights, all while using simple ingredients you likely have on hand. Serve it over fluffy cooked rice and top it with green onions and sesame seeds for a visually stunning, restaurant-quality meal the whole family will adore. Perfect for fans of Asian-inspired recipes, this pressure cooker meal ensures bold flavors with minimal effort, and it’s guaranteed to become a go-to in your recipe collection!
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cornstarch
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 medium Bell pepper (red or green), diced
- 1 medium White onion, diced
- 1 cup Pineapple chunks (canned, in juice)
- 0.5 cup Ketchup
- 2 tablespoons Rice vinegar
- 2 tablespoons Soy sauce
- 0.25 cup Brown sugar
- 0.5 cup Water or pineapple juice
- 2 cups Cooked rice (optional, for serving)
- 2 tablespoons Green onions, chopped (for garnish)
- 1 teaspoon Sesame seeds (for garnish)
Instructions
Cut the chicken breasts into bite-sized pieces and season with salt and black pepper.
In a small bowl, toss the chicken pieces with the cornstarch until evenly coated.
Set your pressure cooker to sauté mode and heat the vegetable oil. Add the chicken in batches, browning them on all sides (about 2-3 minutes per batch). Remove and set aside.
Add the minced garlic to the pressure cooker and sauté for 30 seconds until fragrant.
Stir in the diced bell pepper, onion, and pineapple chunks. Sauté for 2 minutes to slightly soften the vegetables.
In a medium bowl, whisk together the ketchup, rice vinegar, soy sauce, brown sugar, and water or pineapple juice to make the sauce.
Return the browned chicken to the pressure cooker and pour the sweet and sour sauce over the top. Stir to coat all the ingredients evenly.
Close the lid of the pressure cooker and set it to manual/high pressure for 7 minutes.
Once the cooking time is complete, perform a quick release of the pressure. Carefully open the lid and stir the contents.
If the sauce is thinner than desired, set the pressure cooker back to sauté mode and simmer for 1-2 minutes to thicken it, or add an additional tablespoon of cornstarch mixed with 2 tablespoons of water to the sauce and stir until thickened.
Serve the sweet and sour chicken over cooked rice, if desired, and garnish with chopped green onions and sesame seeds.
Nutrition Facts
Calories |
2441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 4548 mg | 198% | |
| Total Carbohydrate | 249.0 g | 91% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 95.7 g | ||
| Protein | 229.8 g | 460% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 281 mg | 22% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2850 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
