Sweet and Sour Chicken (Instant Pot)

With pineapple chunks and bell pepper, Sweet and Sour Chicken is an all-time favorite. Now you don't even have to leave the house to get it when the craving strikes. Just reach in the freezer and pop it in the multi-cooker! For a contrast in textures, add some fresh veggies like snow peas at the end and let them cook for a minute or two. You can even garnish it with chunks of fresh pineapple. Serve over rice.

John Erskine @erskine

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Ingredients

18 minutes

4 servings

Prep Ingredients
1 1/2 poundsboneless, skinless chicken thighs, cut into 1-inch chunks
2bell peppers, seeded and cut into 1-inch chunks
1onion, cut into 1-inch chunks
1 (10 ounce)can pineapple chunks, drained
1 teaspoonground ginger
3 tablespoonswhite or apple cider vinegar
2 tablespoonssoy sauce
1 tablespooncanola oil
1/4 cuppacked brown sugar
3 tablespoonsketchup
to tasteSalt
Serving Day Ingredients
1 cupchicken stock
2 tablespoonsconrstarch
3 tablespoonscold water
1 cupsnow peas (optional)

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Steps

18 minutes

1

Prep Directions
Combine all the prep ingredients in a 1-gallon resealable freezer bag. Squeeze out the air, label, and place in a round container to freeze into shape.
2

Serving Day Directions
Add the stock and the contents of the package to the multi-cooker inner pot. Cook on high pressure for 8 minutes. Let the pressure release naturally for 10 minutes, and then manually release any remaining pressure. In a small bowl, stir together the cornstarch and water. Set the pot to Saute, and stir in the cornstarch mixture until the sauce is slightly thickened. If desired, when you add the cornstarch, you can also stir in the snow peas.