Instant Pot Sweet and Sour Chicken

Prep Ahead

• Dice chicken and transfer to a resealable bag or container
• Mix the marmalade and white vinegar until smooth and store in a resealable bag or container.
• Mince the garlic and grate the ginger, then combine in a resealable bag or container.
• Slice the peppers and transfer to a resealable bag or container.

Prepare From Prepped

–Stovetop–

• Heat oil in a large wide saucepan over medium heat.
• Toss the chicken and cornstarch and transfer the chicken to the saucepan. Sear until the chicken is beginning to brown, about 5-8 minutes.
• Add the remaining ingredients, except for the scallions and rice, and stir to combine.
• Cook, stirring often, until the chicken is cooked through and the peppers are soft, about 8-10 minutes.

–Instant Pot–

• Turn on Saute on the Instant Pot and add the oil.
• Toss the chicken and cornstarch and then transfer to the Instant Pot. Sear, stirring occasionally, until the chicken has begun to brown, aboud 5-8 minutes.
• Add the remaining ingredients except for the scallions and rice.
• Secure the lid and cook on High Pressure for 10 minutes.
• Remove lid and scatter with scallions. Serve spooned over rice.

–Slow Cooker–

• Heat oil in a wide saucepan over medium heat.
• Toss chicken and cornstarch together, then transfer chicken to the saucepan and sear, stirring occasionally, until the chicken has begun to brown.
• Transfer to the slow cooker and add the remaining ingredients except for the scallions and rice.
• Secure the lid and cook on low for 2 hours, high for 1, until the chicken is cooked through and the vegetables have softened.
• Remove and scatter with scallions. Serve spooned over rice.

Make From Fresh

–Stovetop–

• In a large bowl, toss the chicken in cornstarch until coated.
• Heat the oil over medium heat until shimmering, then add the chicken. Cook, stirring occasionally, until the chicken has started to brown, about 5-8 minutes.
• While the chicken is cooking, mix the orange marmalade, white vinegar, minced garlic, and grated ginger in a small bowl until smooth.
• Once the chicken has begun to brown, add the pineapple, red pepper, and marmalade mixture. Stir to combine.
• Cook, stirring often, until the pepper has softened, about 8-10 minutes.
• Remove from heat and scatter with scallions. Serve over rice.

–Instant Pot–

• Turn the pot to “saute” and add the vegetable oil.
• In a large bowl, toss the chicken and cornstarch until coated.
• When the oil is hot, add the chicken and sear in the oil, stirring occasionally, until the chicken has begun to brown, about 5-8 minutes.
• While the chicken is browning, stir the marmalade and white vinegar together in a small bowl until smooth.
• When the chicken is browned, add the marmalade mixture and the remaining ingredients except for the scallions and cooked rice.
• Secure the lid and cook on High Pressure for 10 minutes.

–Slow Cooker–

• Heat the oil in a large pan over medium heat
• In a large bowl, toss the chicken and cornstarch together, then sear the chicken in the oil until browned, about 5-8 minutes
• Transfer the chicken to the slow cooker
• In a small bowl, combine the marmalade and vinegar until smooth. Add to the slow cooker.
• Add the remaining ingredients, except for the scallions and the rice, to the slow cooker and secure the lid
• Cook on low for 2 hours, high for 1 hour, until the chicken is cooked through and the vegetables are softened.
• Remove the lid and scatter with scallions. Serve chicken, vegetables, and sauce from the slow cooker over the white rice.