Craving the vibrant, tangy, and subtly sweet flavors of your favorite Chinese takeout, but want to make it at home, faster and healthier? Look no further than this Instant Pot Sweet and Sour Chicken recipe! The Instant Pot makes quick work of this beloved dish, transforming tender chicken and crisp vegetables into a family-friendly meal, all coated in a vibrant, homemade sweet and sour sauce. It’s the perfect solution for those busy weeknights when you want maximum flavor with minimal fuss.

Why I Love This Recipe

As someone who loves good food but appreciates efficiency, the Instant Pot is my secret weapon, and this Sweet and Sour Chicken perfectly showcases its magic. What I truly adore about this recipe is how it delivers that classic takeout taste, but in a fraction of the time, and with ingredients I can control. No deep frying needed here! The chicken comes out incredibly tender, and the sauce is perfectly balanced – not overly sweet, with just the right amount of tang. It’s a colorful, flavorful, and satisfying meal that even the pickiest eaters will love, making it a regular in my weeknight rotation.

List of Ingredients

• 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1 tablespoon vegetable oil or other neutral oil
• 1 large bell pepper (red or green), cored and cut into 1-inch pieces
• 1/2 large red onion, cut into 1-inch pieces
• 1 (8-ounce) can pineapple chunks, drained (reserve 1/4 cup juice)

For the Sweet and Sour Sauce:

• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar, packed
• 2 tablespoons soy sauce (low-sodium preferred)
• 1 teaspoon garlic powder
• 1/2 teaspoon ginger powder (or 1 tablespoon fresh grated ginger)
• Reserved 1/4 cup pineapple juice
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening)

For Serving:

• Cooked rice (white or brown)
• Fresh green onions, sliced (for garnish)
• Sesame seeds (for garnish)

Swaps and Notes

• Chicken: Chicken thighs will yield a juicier, more tender result. If you use breasts, be careful not to overcook them. You can also use pork tenderloin for a different protein.
• Vegetables: Feel free to customize! Add carrots, snow peas, or broccoli florets. Add tougher vegetables like carrots or broccoli with the chicken, and more tender ones like snow peas towards the end of the cooking process.
• Pineapple: Fresh pineapple can be used instead of canned; just make sure to reserve 1/4 cup of its juice.
• Sweetness: Adjust the brown sugar to your preference. If your pineapple juice is very sweet, you might need less.
• Heat: For a touch of heat, add a pinch of red pepper flakes to the sauce.
• Gluten-Free: Use tamari instead of soy sauce and ensure your ketchup is gluten-free.

List of Steps for the Recipes

1. Prepare Chicken: Cut chicken into 1-inch pieces.
2. Sauté Chicken (Optional but Recommended): Set your Instant Pot to Sauté mode. Add 1 tablespoon of vegetable oil. Once hot, add the chicken pieces in a single layer (you may need to do this in batches to avoid overcrowding). Sear for 2-3 minutes per side until lightly browned. This step adds depth of flavor but can be skipped for an even faster meal. Remove chicken and set aside.
3. Deglaze (If Sautéed): If you sautéed the chicken, add a splash of water or chicken broth to the Instant Pot and scrape up any browned bits from the bottom of the pot. Press Cancel.
4. Whisk Sauce: In a medium bowl, whisk together the ketchup, apple cider vinegar, brown sugar, soy sauce, garlic powder, ginger powder, and the reserved 1/4 cup pineapple juice.
5. Layer in Instant Pot: Place the browned chicken (or raw chicken if you skipped sautéing) in the bottom of the Instant Pot. Pour the whisked sweet and sour sauce over the chicken. DO NOT STIR.
6. Add Vegetables & Pineapple: Layer the bell pepper, red onion, and drained pineapple chunks on top of the sauce and chicken. Again, do not stir. This “layering” helps prevent the dreaded “BURN” notice.
7. Pressure Cook: Secure the lid on the Instant Pot and set the vent to Sealing. Cook on Manual/Pressure Cook (High Pressure) for 5 minutes.
8. Quick Release: Once the cooking time is complete, perform a Quick Release of the pressure by carefully turning the vent to Venting. Once the pin drops, open the lid.
9. Thicken Sauce: Carefully remove the chicken, vegetables, and pineapple from the Instant Pot with a slotted spoon and set aside. Press Sauté mode again. In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly pour the cornstarch slurry into the simmering sauce in the Instant Pot, whisking continuously, until the sauce thickens to your desired consistency (this usually takes 1-2 minutes).
10. Combine & Serve: Return the chicken, vegetables, and pineapple to the thickened sauce in the Instant Pot. Toss gently to coat everything. Serve immediately over cooked rice, garnished with sliced green onions and sesame seeds.

Tips for Success

• Don’t Stir Before Cooking: For Instant Pot recipes with thicker sauces, layering ingredients (sauce on bottom, then meat, then vegetables on top) helps prevent the “BURN” notice. Stirring combines ingredients in a way that can make the bottom too thick.
• Quick Release is Key: For tender chicken and vibrant vegetables, a quick release of pressure is essential to stop the cooking process promptly.
• Adjust Sweetness/Sourness: Taste your sauce before and after cooking. You can always add a bit more brown sugar for sweetness or a splash of vinegar for more tang at the end.
• Fresh Ginger for Pop: While ginger powder works, fresh grated ginger (added with the sauce ingredients) gives an even brighter, more authentic flavor.
• Serve Immediately: This dish is best enjoyed fresh, when the vegetables still have a slight crisp-tender bite and the sauce is hot and glossy.

Serving Suggestions and Pairings

This Instant Pot Sweet and Sour Chicken is a complete meal when served over a bed of fluffy white or brown rice. For extra freshness, a simple side of steamed broccoli or a light cucumber salad would complement the flavors beautifully.

If you love the ease of Instant Pot cooking, you absolutely have to try my Instant Pot Lasagna – it’s a game-changer for quick comfort food. And for other easy weeknight chicken meals, my Mexican Chicken and Rice Casserole or Easy Cheesy Chicken Sliders are fantastic options.

Storage and Leftover Tips

Leftover Instant Pot Sweet and Sour Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. The sauce might thicken more upon cooling. To reheat, gently warm on the stovetop over medium-low heat, adding a splash of water or chicken broth if needed to thin the sauce, or microwave. The vegetables may lose some crispness upon reheating, but the flavor will still be delicious.

More Recipes You Will Love

If you enjoyed the simplicity and flavor of this Instant Pot creation, here are a few more quick and satisfying recipes from my collection:

• For another incredibly easy meal perfect for feeding a crowd, try my Sheet Pan Quesadillas.
• And for a delightful sweet treat that’s always a hit, especially when you have ripe bananas on hand, my Chocolate Chip Banana Bread is a true classic.

Final Thoughts

This Instant Pot Sweet and Sour Chicken is a true weeknight hero, proving that delicious, homemade Asian-inspired meals are entirely within reach, even on your busiest days. With its perfect balance of sweet, sour, and savory, it’s a dish that will quickly become a family favorite. Give it a try, and prepare to be amazed by the flavor and simplicity! Let me know your favorite tips or variations in the comments below, and don’t forget to follow Chef Maniac for more quick and delicious recipes!