Instant Pot Sweet and Sour Chicken

30 January, 2021

Bring the takeout into your own kitchen with a recipe inspired by the Chinese-American classic!

I use canned pineapple for speed, but you can use fresh pineapple if you prefer.

I’ve included instructions below for making this sweet and sour chicken in the Instant Pot, slow cooker, or stovetop- so use whichever cooking method is best for you!

Bonus hack to save time: instead of making white rice from scratch, just pick up a container from your local Chinese, Thai, or Japanese restaurant- or order a few extra the next time you order takeout, and freeze the leftover rice. It thaws easily in the microwave or under warm running water.

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Instant Pot Sweet and Sour Chicken

  • Author: Ruthy Kirwan
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: serves 4 1x

Ingredients

Scale

1 pound boneless chicken, cut into 1” pieces

1 tablespoon cornstarch

2 tablespoons vegetable oil

1/3 cup marmalade

1 tablespoon white vinegar

3 cloves garlic, minced

1 tablespoon grated ginger

1 cup pineapple chunks

1 red bell pepper, deseeded and sliced into thin strips

½ bunch scallions, both ends trimmed, minced

Cooked white or brown rice, for serving


Instructions

Stovetop Instructions

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

 

Instant Pot Instructions: 

  1. Turn the pot to “saute” and add the vegetable oil.
  2. In a large bowl, toss the chicken and cornstarch until coated.
  3. 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. 
  4. While the chicken is browning, stir the marmalade and white vinegar together in a small bowl until smooth. 
  5. When the chicken is browned, add the marmalade mixture and the remaining ingredients except for the scallions and cooked rice. 
  6. Secure the lid and cook on High Pressure for 10 minutes. 
  7. Remove lid and scatter with scallions. Serve the sweet and sour chicken spooned over rice. 

 

Slow Cooker Instructions: 

  1. Heat the oil a large pan over medium heat. 
  2. In a large bowl, toss the chicken and cornstarch, then sear the chicken in the oil until browned, about 5-8 minutes. 
  3. Transfer the chicken to the slow cooker. 
  4. In a small bowl, combine the marmalade and vinegar until smooth. Add to the slow cooker. 
  5. Add the remaining ingredients, except for the scallions and white rice, to the slow cooker. 
  6. Secure the lid and cook on low for 2 hours, high for 1, until chicken is thoroughly cooked through the and vegetables are soft. 
  7. Remove the lid and scatter with scallions. Serve sweet and sour chicken spooned over white rice. 

 

Prep it for later: 

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

 

You will need: 

1 bag of diced chicken

1 bag or container of mixed marmalade and vinegar

1 bag or container of minced garlic and grated ginger

1 bag or container of sliced peppers. 

 

Prepare from prepped:

Stovetop Instructions:

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

Instant Pot Instructions: 

  1. Turn on Saute on the Instant Pot and add the oil. 
  2. 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. 
  3. Add the remaining ingredients except for the scallions and rice. 
  4. Secure the lid and cook on High Pressure for 10 minutes. 
  5. Remove lid and scatter with scallions. Serve spooned over rice. 

Slow Cooker Instructions: 

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

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